Leek and ricotta calzones

  • Total Time

    55m
    • Prep Time

      30m
    • Bake Time

      25m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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The leek and fennel calzone with ricotta and mozzarella is absolutely delicious. Wonderfully warming  for the winter months.  

Method

  1. Blanch the fennel and leek in boiling water for 3 minutes. Drain and leave to cool.

  2. To make the dough, put the flour, sugar, salt and yeast into a bowl and mix to a soft dough with the oil and water.

  3. Turn onto a floured surface and knead for 10 minutes.

  4. Divide the dough into six pieces and roll each piece into a round about 20cm (8in) in diameter.

  5. Cover one half of each circle with the ricotta cheese leaving a dough rim 1cm (½in) around the edge.

  6. Top the ricotta with the cooled leeks and fennel, sun-dried tomatoes, garlic and a pinch of salt and pepper. Sprinkle with mozzarella.

  7. Brush water around the edge of the each dough circle and fold in half, enclosing the filling like a pasty. Press the edges together to seal.

  8. Pre heat the oven to 220°C (fan 200°C, gas mark 7).

  9. Transfer the calzones to a greased baking sheet and leave to rest for 15 minutes covered with a tea towel.

  10. Brush with olive oil and bake in the oven for 25 minutes until golden.

  11. Brush again with olive oil while still hot. Serve hot with a crispy salad.

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