Cal­zones

The cal­zone orig­i­nated in Naples, Italy, and is an oven-baked folded pizza. It’s a great op­tion for kids’ lunch­boxes.

YOU Lunchbox Ideas - - Contents -

MAKES

4 cal­zones

Prepa­ra­tion time: 15 min­utes Bak­ing time: 30-35 min­utes

FILL­ING

500 g mince salt and pep­per 2 ml (½ t) pa­prika 5 ml (1 t) cumin 1 ml (¼ t) cayenne pep­per hand­ful of chopped co­rian­der 1 egg hand­ful of bread­crumbs

CAL­ZONES

1 kg bread dough 80 ml (¹⁄₃ c) tomato purée 250 ml (1 c) moz­zarella cheese, grated 1 large, firm tomato, cubed 1 onion, chopped 10 g chopped fresh co­rian­der 2 chill­ies, chopped (op­tional) tomato salsa and gua­camole to serve Pre­heat the oven to 180 °C. 1 Fill­ing Sea­son the mince with salt and pep­per and add the other spices. 2 Add the co­rian­der, egg and bread­crumbs. 3 Roll into meat­balls and bake for 15-20 min­utes. 4 Cal­zones Di­vide the bread dough into four balls and roll out thinly. Spread each with tomato purée, sprin­kle with the cheese and ar­range the meat­balls on top. Sprin­kle with tomato, onion, co­rian­der and chilli, if us­ing. 5 Fold and press the edges to­gether. Bake at 230 °C for about 15 min­utes. 6 Pack a cal­zone into a lunchbox along with the tomato salsa and gua­camole in 2 sep­a­rate con­tain­ers.

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