Mini Squeeze Pizza Calzones
These little pockets of joy are an absolute delight, especially for packed lunches. Now, Mini Pizza Calzones are a fantastic and wallet-friendly choice, and when you add the unbeatable taste of Primula Cheese, you’re sure to satisfy those hungry tummies!
- 6 servings
- 30 minutes
What you need
- 500g plain flour
- 300ml water
- 5g dry instant yeast
- 40ml olive oil
- 11g salt
- 150g passata
- 1tbsp olive oil
- 1tsp dry oregano
- Salt and pepper as taste
- A pinch sugar
- 2 Primula Cheese tubes
- 70g ham
- 70g salami
How you do it
Mix the water, salt, and olive oil in a jug.
Sift the flour into a stand mixer bowl and add the dry yeast. Hook attachment, mix at low speed for a few minutes, pour the water mixture slowly, and continue mixing everything at medium/low speed.
Once you have obtained a malleable dough, transfer it to a lightly floured work surface and knead it for about ten minutes to develop the gluten mesh, allowing you to get a pliable dough.
Place the dough in a lightly oiled bowl, cover it with clingfilm or a tea towel and let it rise in the oven for two hours.
Season the passata with 1 tbsp of olive oil, salt, pepper, sugar, and oregano.
When the quantity of the dough has tripled, divide it into six equal balls and work one portion at a time, keeping the others in the bowl covered.
Roll out the first ball of the dough into a small disc and transfer it to a baking tray lined with parchment paper. Spread a few tablespoons of passata on half the freshly rolled dough disc, then cover with salami slices and Primula Cheese. Fold the dough like a book to form a half-moon and seal the edges well to create a nice ledge. Repeat, filling some with ham.
Bake the mini calzones in a preheated fan oven at 180°C for 15-20 minutes or at 160°C in an air fryer for 12-16 minutes.
Serve the mini calzones warm or store them in an air-tight container overnight and consume them the next day.
