IT’S A WRAP!
Take five with Rosie Barham’s simply delicious pigeon calzone
For those readers who didn’t marry into an Italian family and had never heard of a calzone until 1970 – or that might have been me – a calzone is a pizza folded in half to look like a pasty. It’s made with a yeast dough in the same way as a pizza base, and it should be a thing of beauty – unless made by me, in which case it’s extremely tasty, but usually ends up a bit rough-looking.
You can add any ‘pizza toppings’ that you like; please don’t use pineapple, though – ever – not on a pizza, unless you’re American. A calzone is traditionally filled with meat, usually Parma ham or salami, and I prefer the bog-standard Margherita, (cheese and tomato) with maybe a few veggies thrown in, because that’s my favourite pizza, but this time I added pigeon and bacon and the result was superb.
I haven’t made a calzone for years, partly because my family always preferred to see what they were eating so I didn’t fold it over, and more to the point, the yeast dough was awkward to work with so my calzone never rose evenly. They tasted okay, but mostly looked like ‘seconds’ and my slightly OCD brain didn’t deal with imperfections in the kitchen very well at the time.
I’ve found a way around all that, though – sandwich wraps! They work, and there’s no mucking about with strong flour and yeast; they contain fewer calories, and they stick together round the edges so there’s no leakage! It’s magic! Give these little beauties a try – I guarantee you’ll cook them again and again.
Serve with salad for a tasty lunch.