Parmi Calzones

11 Ingredients

1teaspoons dried yeast
150milliliter milk, warmed
1 handful basil, torn
1 1/2 cup flour
50grams baby spinach leaves
1/2 cup tomato passata
1 1/4 cup mozzarella, grated
1tablespoons olive oil
1teaspoons thyme leaves, chopped
4 chicken schnitzels, thinly sliced (not crumbed)
1 clove garlic, crushed

Method

Step 1 of 5

Combine milk and garlic in a jug. Stir in yeast and oil and set aside for 5 minutes or until frothy. Combine flour, thyme and 1 tsp salt in a bowl. Make a well in the centre. Add milk mixture and stir in until combined. Turn out onto a lightly floured benchtop and knead until smooth.

Step 2 of 5

Grease a clean bowl and add dough, turning to coat with oil. Cover with plastic and leave in a warm spot until doubled in size.

Step 3 of 5

Knead again on a lightly floured benchtop for a few minutes or until smooth. Divide into quarters and roll out each to a 25cm round.

Step 4 of 5

Brush half of each dough round with passata. Top with slices of chicken, a few spinach leaves, basil and cheese, reserving 1/4 cup. Fold dough over to form a semi-circle. Roll and pinch the edges together to seal. Transfer calzones to a baking tray lined with baking paper. Brush tops with oil. Make a few small slashes in the tops.

Step 5 of 5

Preheat oven to 220°C. Heat a pizza stone, if you have one. Slide calzones onto stone or leave on baking tray. Bake for 20 minutes or until golden. Sprinkle with extra cheese. Return to oven for 5 minutes. Serve garnished with extra basil.