Brie, Ham and Watercress Calzone
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Description
A totally yummy dish... even better with fingers !
Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
- 1 pack pizza base mix (290g)
- 1 small red onion, thinly sliced
- 1 piece of brie (150g), sliced
- 1 pack Parma ham (90g), torn into pieces
- 1 pack watercress leaves (85g)
Methods/steps
Preheat the oven to 230°C, gas 7.
Add 200ml/7floz warm water to the pizza dough mix and knead to a smooth dough.
Divide into 4 pieces. Roll out each on a lightly floured surface to a round about 23cm/9in diameter.
Top one side of each circle with the onion, brie, ham and finally the watercress.
Season. Use your fingers to wet the edge of the dough with water.
Fold and stretch the dough over to enclose the filling.
Pinch and twist the edges together to seal, making a twisted point at each corner of the calzone.
Transfer to a baking sheet and lightly dust with flour.
Bake for 10-15 minutes on the top shelf of the oven until the calzone are pale golden on top.
Serve warm with salad.
Add 200ml/7floz warm water to the pizza dough mix and knead to a smooth dough.
Divide into 4 pieces. Roll out each on a lightly floured surface to a round about 23cm/9in diameter.
Top one side of each circle with the onion, brie, ham and finally the watercress.
Season. Use your fingers to wet the edge of the dough with water.
Fold and stretch the dough over to enclose the filling.
Pinch and twist the edges together to seal, making a twisted point at each corner of the calzone.
Transfer to a baking sheet and lightly dust with flour.
Bake for 10-15 minutes on the top shelf of the oven until the calzone are pale golden on top.
Serve warm with salad.
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