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Australian Gourmet Traveller recipe for calzone.

By Rodney Dunn
  • Serves 8
  • 30 mins preparation
  • 20 mins cooking plus kneading, proving

The literal translation of sock or stocking doesn’t sound so appetising but refers to the enclosed nature of calzone.


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.


Drink Suggestion: Young and juicy Italian red such as dolcetto or barbera. Drink suggestion by Max Allen

  • Author: Rodney Dunn