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Calzone


You'll need

2 tbsp olive oil 6 garlic cloves, thinly sliced 300 gm baby English spinach, trimmed 250 gm baby rocket 2 cups (loosely packed) basil leaves 300 gm feta, coarsely crumbed 12 slices prosciutto   Semolina dough 500 gm plain flour 200 gm fine semolina, plus extra for dusting 1 tbsp dry yeast 40 ml olive oil

Method

  • 01
  • For semolina dough, combine flour, semolina, dry yeast and 2 tsp sea salt in a large bowl. Make a well in the centre, add olive oil and 400ml water and stir gently to combine. Turn out onto a clean work surface and knead until combined and smooth (8-10 minutes). Place dough in a lightly oiled bowl, cover with a tea towel and place in a warm place until double in size (45-50 minutes).
  • 02
  • Heat olive oil in a large frying pan, add garlic and sauté over medium heat until softened (2-3 minutes). Add spinach and rocket and cook until wilted (1-2 minutes). Season to taste and set aside to cool.
  • 03
  • Preheat oven to 250C. Scatter base of a 40cm x 25cm oven tray with semolina. Roll two-thirds of dough to 45cm x 30cm and place on tray. Arrange wilted greens over, leaving a 3cm border. Scatter with basil, feta and prosciutto, fold in border and set aside. Roll out remaining dough to 40cm x 25cm, place on prepared base and press edges together to seal. Cover loosely with a tea towel and set aside in a warm place until dough has risen slightly (25-30 minutes). Cut slits in the top and bake until golden brown (10-15 minutes). Cut into pieces and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Young and juicy Italian red such as dolcetto or barbera.

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