Hot salami calzones

Latest comments and suggestions

• cooks diary

  23 June 2011

  cooks diary commented on this recipe

  I love Calzone pizza l have made my own before with ham and mushroom and mozzorella.They make a change from the normal pizza. I will try this one tomorrow.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• honeybee

  19 May 2012

  honeybee rated and commented on this recipe

  

  Well, I tried them and they were delicious, but... the recipe says make up the bread mix as stated on the packet. Fine, but up to what point? Mixing took only a few minutes, but then there's 10 minutes kneading and an hour's rising. At what point do you stop following the pack instructions? I left the dough to rise then knocked it back, but it was still very stretchy and hard to roll. My calzones finished up as odd shapes but I thought they looked much more appetising than the ones in the picture.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1428644/

http://www.bbcgoodfood.com/recipes/1428644/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250.0g ciabatta bread mix
• olive oil
• 1 garlic clove , thinly sliced
• pinch chilli flakes
• 1x400g tin plum tomatoes , drained of juice
• ½ tsp sugar
• small bunch basil , chopped
• 1 ball mozzarella , sliced
• 1 pack salami , approx 70g
• 10 black olives , halved

Need to buy ingredients?

Let Ocado deliver what you need for this recipe, right to your kitchen table.

Terms and Conditions apply

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Ingredients

• 250.0g ciabatta bread mix
• olive oil
• 1 garlic clove , thinly sliced
• pinch chilli flakes
• 1x400g tin plum tomatoes , drained of juice
• ½ tsp sugar
• small bunch basil , chopped
• 1 ball mozzarella , sliced
• 1 pack salami , approx 70g
• 10 black olives , halved

PER SERVING

907 kcalories, protein 38.5g, carbohydrate 93.0g, fat 44.9 g, saturated fat 16.2g, fibre 7.3g, salt 5.48 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.