Mushroom and Feta Calzone

Mushroom and Feta Calzone

Mushroom and Feta Calzone

Made with an enriched pizza dough, these are delicious little lunch-box treats. 
You can add any filling you like – from the classic Margherita tomato and cheese, ham and mozzarella,  salmon and cream cheese, Bolognese sauce, or spinach and ricotta.  Sweet calzone are also tasty – almond and honey with mascarpone is a personal favourite! 

The wholemeal flour is not essential, I think it makes a more bitey and interesting dough though.  Please use all plain flour if you prefer.

CalzoneFor the dough:
400 grams 00 or Bakers flour
100 grams wholemeal flour
400mls warm water
1 ½  tablespoons butter or oil
1 dessertspoon of yeast
1 teaspoon of raw sugar
¼ teaspoon of salt

For the filling:
4 large Portobello mushrooms
1 clove garlic, finely sliced
1 teaspoon dried oregano
Pinch of salt
¼ teaspoon pepper
Generous grating of nutmeg
A few dried porcini mushrooms, soaked in white wine or marsala until soft
100 grams feta cheese
A few cherry tomatoes
Fresh basil
A little parmesan

Pre-heat oven to 220°C.

Sift flour into a large mixing bowl with salt, making a well in the centre.  Add yeast to warm water, stirring in sugar.  Allow yeast to develop undisturbed in a warm place, once frothy and doubled in size add to flour and rapidly cut through with a knife.  When the dough comes together, add the butter, kneading the dough well by pulling/pushing the dough away from you to stretch out the gluten in the flour and make the dough more delicate and pastry like.

Once all flour is combined and the dough is soft and malleable, cover bowl with plastic wrap and leave to rise for at least an hour.

To make the filling, fry off the mushrooms in a little oil with the garlic, pepper, nutmeg, oregano.  Cook until the juices start to come out of the mushrooms, then add the porcini with their juice.  Continue to cook until the mushrooms re-absorb the juices then turn off the heat.

Mushroom and Feta CalzoneOnce your dough is fully risen and very soft is texture, punch down and knead briefly.  Shape into a long even sausage shape and cut into eight evenly sized pieces.  Roll each piece into a ball and allow to stand for ten minutes before shaping.

To shape the calzone, press the dough into rough circles, then place a tablespoon of the mushroom mixture, a couple of slices of tomato, a sprinkle of basil and parmesan and a crumble of feta.  Fold the side closest to you onto the outer rim of the circle, leaving about a centimetre of dough to fold over the seam, tucking each fold under the top layer as you go to create a slightly crimped edge.

Baste with a little egg wash and leave to rest for 5-10 minutes before baking in a hot oven for 15 minutes, or until golden brown and crispy around the edges. 

Can also be served with a rich tomato sugo like an inside out pizza, to give you a sauce to dip the crust in! 

Great served hot or cold with a light salad and a glass of red wine!