Leek and ricotta calzones - recipe

Leek and ricotta calzones

  • Prepare

  • Serves

  • Cook

  • Skill



For the dough

For the filling

To finish

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  1. 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. 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
  3. 3

    Turn onto a floured surface and knead for 10 minutes.

  4. 4

    Divide the dough into six pieces and roll each piece into a round about 20cm (8in) in diameter.

  5. 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
  6. 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. 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
  8. 8

    Pre heat the oven to 220°C (fan 200°C, gas mark 7).

  9. 9

    Transfer the calzones to a greased baking sheet and leave to rest for 15 minutes covered with a tea towel.

  10. 10

    Brush with olive oil and bake in the oven for 25 minutes until golden.

  11. 11

    Brush again with olive oil while still hot. Serve hot with a crispy salad.

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