You needn’t bother with yeast or solid flour to make this alternate route calzone. Differ the filling to suit your preferences and what you have accessible.
Fixings
For the mixture
• 250g/9oz plain flour
• 2 tsp heating powder
• 2 enormous unfenced eggs, beaten
• 2 tbsp sunflower oil
For the filling
• 50g/1¾oz mozzarella, ground or torn
• 400g tin slashed tomatoes, cooked in a pan until decreased considerably
• 4 stalks growing broccoli, slashed
• 50g/1¾ cheddar, ground
• 2 rashers bacon, cooked and slashed
• 1 garlic clove, finely slashed
• 2 tbsp new spices, or 1 tsp dried spices of your decision, (for example, basil, oregano or parsley)
Technique
1.For the mixture, placed all the fixings in a huge bowl and combine, add 4–6 tablespoons water, each tablespoon in turn, until the batter meets up.
2.On a floured work surface reveal the batter into two circles, generally a similar size.
3.Preheat the stove to 220C/200C Fan/Gas 6. Spot a preparing plate or pizza stone in the broiler to warm up.
4.Mix all the fillings fixings together and partition fifty-fifty. Every half on one side of each hover of batter and overlay the mixture over to make a pale shape. Seal the edges utilizing your fingers or a fork.
5.Place the calzones on preparing paper and cautiously move to the preheated heating plate or pizza stone. Cook for 15–20 minutes, or until the batter is fresh and seared.
