Chorizo and Rocket Calzones

Updated at: Thu, 17 Aug 2023 14:14:11 GMT

Step 1

For the dough, put the flour, paprika, yeast, oil, 300ml lukewarm water and a large pinch of salt in a bowl

Step 2

Mix into a soft, slightly wet dough

Step 3

Knead in a stand mixer fitted with a dough hook or by hand for about 10 mins. Rip into an oiled bowl and leave to rise for 2 hours.

Step 4

Meanwhile, make the filling.

Step 5

Fry the chorizo in a large saucepan over a medium heat for 2 mins until some of its oils have been released.

Step 6

Add the garlic and continue to fry for 30 secs, add the passata, sugar, vinegar and simmer for 5 mins until thick. Stir in the basil and rocket, leave to cool.

Step 7

Heat the oven to 200C/180C fan/ gas 6 with a baking sheet inside.

Step 8

Divide the dough into four pieces, then roll each out on a lightly dusted surface to a thin 30cm circle.

Step 9

each circle on a square of baking parchment dusted with semolina.

Step 10

Spread the cooled filling over half top with some of the mozzarella.

Step 11

of each circle, leaving a border, then with a little water.

Step 12

Brush around the edge of each circle one circle at a time, fold one half over the other so the filling is enclosed, then crimp the edge to seal.

Step 13

The calzones can now be frozen for up to three months (see below).

Step 14

Lift the calzones on the parchment squares onto the hot baking sheet in the oven, sprinkle the parmesan on top, and bake for 15-20 mins until puffed up and golden brown.

Step 15

Wrap the unbaked calzones in the baking parchment, then a layer of foil, before putting in the freezer.

Step 16

To bake from frozen, heat the oven to 200C/180C/ gas 6 with a baking sheet inside.

Step 17

Remove the foil, then lay the calzones flat on their parchment wrapping on the hot baking sheet. Bake for 35-45 mins until golden

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Makes leftovers

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