Calzone

Calzone - YUMMYYY!! I have never used a recipe from the BBC website but I gave this one ago because (a) the recipe uses milk and that sounded interesting and (b) it was the first site to pop up when googled searched. The dough was soft and easy to work with - slightly sticky at times but I just sprinkled flour on the work surface. It was really easy rolling out the dough thinly. It didn't seem as though it would be nice the next day as leftovers but we wouldn't know as Y and I finished all 4 calzones.

I know it says meat feast calzone and I'm not really a person so I ended up just using the dough recipe and making my own filling. For the filling, I just stir fried some onions, garlic, mushroom, carrots, brocolli, capers and some dried basil. Leave to cool and when it's time to fill the calzone, put a heap of filling and loads of shredded cheddar cheese on top. Next time I'll probably add black olives to the filling. I suppose you can use anything as long as the filling isn't too watery.

Y had some leftover strawberries so I cooked them in a pan with sugar and some other frozen fruits i.e.blueberries, blackberries etc. I used a bit of cornflour dissolved in water to thicken it up. Dessert calzones - delicious with ice cream.

I did end up with way too much filling which kept falling out whilst eating it. Actually, I ended up eating the filling on its own and eating the bread with ice cream.
Calzone
minor changes made below - do refer to meat feast calzone of the BBC for the original recipe
makes 4 descent sized calzones

8 oz strong white flour, plus more for dusting
90 ml warm milk
50 ml room temperature water
1 tsp instant yeast
1 tsp olive oil
1/2 tsp salt
1 tsp sugar

1. Mix the milk, water, sugar and yeast together in a separate bowl.

2. Sift the flour and salt into a bowl.
3. Using a mixer with the dough hook attachment, add the yeast mixture to the flour and mix together on medium speed.
4. Scrape down bowl and add in 1 tsp of olive oil.
5. Continue mixing on medium speed for 3-4 minutes.
6. Cover the bowl with cling film and leave somewhere warm for 2 hours.
7. Divide the dough into 4 equal portions and roll into balls.
8. Place each ball onto a floured work surface and roll out into 8-9 inch circles.
9. Place filling onto one half of each dough circle and cover with shredded cheese, leaving a 1 inch gap around the edge.
10. Fold the sides over to cover the filling and pinch the edges to seal.
11. Preheat oven to 210 C. Place a baking sheet in the oven to preheat.

12. Brush the calzones with vegetable oil/olive oil and place the calzones onto the preheated baking sheet and transfer to the hot oven to bake for 8-10 minutes, or until the dough is cooked through.