for the recipe Tex-Mex Calzone
|350 g||Maida (White Flour)|
|5 g||Dried Yeast (1tsp.)|
|5 g||Salt (1tsp.)|
|2 ½ g||Sugar (1/2tsp.)|
|15 ml||Olive Oil|
|70 g||Onions (1 small, chopped)|
|70 g||Tomatoes (1 small, chopped)|
|70 g||Red Bell Peppers (1 small, chopped)|
|70 g||Yellow Bell Peppers (1 small, chopped)|
|70 g||Green Bell Peppers (1 small, chopped)|
|10 g||Green Chillies (2-3, chopped)|
|60 g||Dr. Oetker FunFoods Salsa (4tbsp.)|
|60 g||Mozarella Cheese (grated)|
|15 ml||Vegetable Oil (1tbsp.)|
Preheat oven to 180°C.
Saute onions, tomatoes and capsicums in oil for 3-4 minutes or until vegetables are crisp and soft from inside.
In a bowl sift maida, add yeast, salt, sugar and water. Knead with hands to make dough.
Place the dough on the working surface then briefly knead it while gradually adding oil until a soft dough is formed.
Cover the dough with a thin kitchen cloth and leave for 45 minutes or until it doubles in size.
Remove from heat and add in a bowl. Stir in salsa and green chillies.
Make four balls of equal size from the dough and roll out in approx. 8inch dia. spread to make the calzone crust.
Spread the filling in the center and sprinkle cheese on the filling. Fold top of the calzone crust into a half moon shape and seal the edges by crimping them with a fork.
Place the calzones on a baking sheet and bake for 20 minutes or until base of the calzone is slightly brown in colour. Serve hot.
|Per serving / piece||Per 100 g / ml|