Mozzarella & Mushroom Calzones

Makes 6-8

Description

These marvellous mini calzones are somewhere between a folded pizza, a pasty and a hot sandwich!! Great for picnics, packed lunches or just as a quick snack. Ideal for freezing too - why not make a big batch and freeze some.

Ingredients

250g (10oz) Juvela Gluten-Free Mix
1tsp dried yeast (supplied with mix)
1tbsp vegetable oil
125ml warm water
75g (3oz) mozzarella, cut into small cubes
50g (2oz) mushroom antipasto (from a jar in oil), drained
25g (1oz) black olives, finely chopped
25g (1oz) sun-dried tomatoes, finely chopped
1tbsp fresh basil, roughly chopped

Instructions

  1. In a large bowl, mix together the Mix and yeast. Stir in the oil and sufficient water to form a soft but not sticky dough.
  2. Knead the dough until smooth on a surface lightly dusted with Mix. Roll the dough out to approx ¼" in thickness. Using a large scone cutter, cut out circles of dough.
  3. In a bowl, combine together the mozzarella, mushrooms, olives, sun-dried tomatoes, and basil. Place a spoonful of mixture onto one half of the circles, fold over so that the edges meet and press the edges down with your fingers or a fork to seal. Repeat with the remaining circles.
  4. Place on a baking tray and bake in a pre-heated oven for 15-20 mins until golden brown.