The calzone originated in Naples, Italy, and is an oven-baked folded pizza. It’s a great option for kids’ lunchboxes.
Preparation time: 15 minutes Baking time: 30-35 minutes
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
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.