Leek and ricotta calzones - recipe
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Prepare
-
Serves
6 -
Cook
-
Skill
Easy
Ingredients
For the dough
- 250 ml Warm water
- 60 ml Olive oil
- 1½ tsp Unrefined golden granulated sugar
- 1½ tsp Salt
- 450 g Strong white bread flour
- 2½ tsp Easy bake yeast
For the filling
- 1 Fennel bulb(s) trimmed and thinly sliced.
- 4 Leek(s)
- 50 g Sundried tomatoes
- 250 g Ricotta
- 125 g Mozzarella
- 2 Garlic clove(s)
- Pepper
- Salt
To finish
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-
1
Blanch the fennel and leek in boiling water for 3 minutes. Drain and leave to cool.
For this step you'll need:
- 4 Leek(s)
- 1 Fennel bulb(s) trimmed and thinly sliced.
-
2
To make the dough, put the flour, sugar, salt and yeast into a bowl and mix to a soft dough with the oil and water.
For this step you'll need:
- 450g Strong white bread flour
- 1½tsp Unrefined golden granulated sugar
- 1½tsp Salt
- 2½tsp Easy bake yeast
- 250g Water for brushing
- 60ml Olive oil for brushing
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3
Turn onto a floured surface and knead for 10 minutes.
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4
Divide the dough into six pieces and roll each piece into a round about 20cm (8in) in diameter.
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5
Cover one half of each circle with the ricotta cheese leaving a dough rim 1cm (½in) around the edge.
For this step you'll need:
- 250g Ricotta
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6
Top the ricotta with the cooled leeks and fennel, sun-dried tomatoes, garlic and a pinch of salt and pepper. Sprinkle with mozzarella.
For this step you'll need:
- 50g Sundried tomatoes
- 2 Garlic clove(s)
- Salt
- Pepper
- 125g Mozzarella
-
7
Brush water around the edge of the each dough circle and fold in half, enclosing the filling like a pasty. Press the edges together to seal.
For this step you'll need:
- 1 tbsp Water for brushing
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8
Pre heat the oven to 220°C (fan 200°C, gas mark 7).
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9
Transfer the calzones to a greased baking sheet and leave to rest for 15 minutes covered with a tea towel.
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10
Brush with olive oil and bake in the oven for 25 minutes until golden.
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11
Brush again with olive oil while still hot. Serve hot with a crispy salad.