Calzone

CREDITS

Basic Dough for Calzone
Recipe credit Unknown
Tried & Tested by @hrns_cuisine

INGREDIENTS

5 cups flour (21/2 cups)10g packet yeast (½ tablespoon)4 tablespoons sugar (2 tablespoons)1 teaspoon salt (½ teaspoon)1 cup milk (½ cup)½ cup oil (¼ cup)1 cup warm water (½ cup)1 egg
Fillet Steak Filling for Calzone
2 cups Fillet steak cubed small1 medium onion cubed 1 tomato cubed About 2 tablespoon Steers Barbecue sauceAbout 2 tablespoon Steers prego sauce or Nandos Prego SauceA pinch of sugar 1 teaspoon Garlic2 teaspoon Red masala1 tablespoon Tomato Purée 1 teaspoon Barbecue spice1 teaspoon Steak & chops spice1 teaspoon Paprika1 teaspoon Black pepper2 tablespoon Soya Sauce2 tablespoon Worcestershire Sauce 2 tablespoon vinegarSalt to taste½ tablespoon Lemon juice 2 tablespoons oil
Grated cheese (optional)

METHOD

Mix flour, instant yeast, sugar and salt together.Beat all the wet ingredients together with the egg and mix with the dry ingredients and make a soft dough.Allow to proof until double in size then punch down.Roll small rotis put the filling on half the roti and top with cheese, brush the other half with sauces of your choice. Brush with oil and top with dried parsley.Bake at 180 degrees until lightly brown This is the full recipe but you may half it.
In a pot add just enough oil to fry the onions until transparent, then add the fillet steak together with the soya sauce, Worcestershire sauce and vinegar, cook until colour changes. Add about half cup water and cook on medium heat until water dries out. Now add the tomatoes and all the spices and tomato purée. Cook until the tomatoes are dissolved then finally add the Steers Barbecue and prego sauce. Spices and sauces can be adjusted to taste.
Sauces for calzone - I mix Steers mustard sauce, sweet chillie sauce and tomato sauce.
I roll a small sized roti, put the steak filling on one half top with cheese and smear the sauce on the half then seal. Brush with oil and a sprinkle of dried Parsley. Bake at 180 degrees C for 15 - 20 minutes until slightly browned. Once cooled these are freezer suitable.

POSTED ON

20 Mar 2022

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