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James Reeson

Two Bite Calzone


Ingredients

  • 100g Always Fresh Kalamata Olives
  • 200g Always Fresh semi-dried tomatoes
  • 100g Always Fresh marinated mushrooms
  • 100g fetta cheese
  • ½ cup shredded basil
  • 100g grated mozzarella
  • 200g pizza dough
  • Plain flour

Method

  1. Place sun dried tomatoes into a blender. Pulse until a paste consistency is achieved.
  2. Roughly chop the marinated mushrooms and the olives.
  3. Sprinkle flour on the bench. Cut dough into approx. 4cm chunks and roll out into rounds.
  4. Smear some sun dried tomato paste onto the calzone, add mushrooms, olives fetta, mozzarella and basil. Fold the pastry over in half then crimp the edges.
  5. Place into a pre-heated oven at 200C for 12-15 minutes.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

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