Calzone Kit


2 x pizza dough
500 ml tomato sauce
Roasted mushrooms
Fior di Latte


Lightly flour your work surface and roll a single ball of dough into a circle approximately 1cm thick.

Transfer dough to a well oiled thick bottomed baking tray.

On the right half of the dough, arrange your toppings to your liking, with sauce being your last addition. Take care to not place toppings within 3cm of the edge of the dough, to facilitate the folding process.

Carefully fold the left side of the dough over top of the right side, covering the toppings and matching the edge of the dough.

Using your thumb and index finger, fold the dough over itself and apply extra pressure with your thumb to seal the dough over itself. Repeat this process all of the way up the side to seal the calzone properly.

Preheat your oven to 450F and allow the calzone to proof for 15 minutes before placing the baking sheet in the oven.

Slice one slit in the top of the calzone approximately 2cm to release steam during the cooking process, this ensures that the calzone won’t explode in the oven.

Brush olive oil on the outside of the calzone and dust with pecorino cheese.

Cook calzone for approximately 12-15 minutes or until golden brown. Allow to rest for at least 5 minutes before consuming, it will be VERY hot on the inside.