Mozzarella Pepper Aubergine Calzone Food

SALAMI-MOZZARELLA CALZONE

Steps:

• Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
• Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
• Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

MOZZARELLA, PEPPER & AUBERGINE CALZONE

Steps:

• Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) - it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.
• Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn't, fry, covered, for a few extra mins.
• Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.
• Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.

CALZONES OF TOMATO, MOZZARELLA AND BASIL

Steps:

• Preheat the oven to 400°F.
• Brush each pastry sheet with olive oil. Season with salt and pepper. Spread the roasted garlic puree onto each sheet. Lay tomatoes and mozzarella slices onto each sheet. Season with Italian seasoning and 1/2 the basil.
• Brush edges with an egg wash, and fold over to a triangle shape. Seal edges with fork tines. Cut 3 small slits in top to allow steam to vent.
• Brush tops with remaining egg wash, then sprinkle tops with parmesan cheese. Bake for 15-20 minutes or until the cheese starts to bubble and brown.
• Garnish with sprinkles of fresh basil and a side dish of the tomato sauce.

AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS

Steps:

• Cut aubergine into rings 5cm thick.
• Place in roasting dish.
• Brush with half oil& shake over half salt.
• Place sliced tomatoes on each, then sliced mozzarella.
• Sprinkle top with remainder salt, olive oil, pepper& garlic.
• Bake for 20 minutes on 200°C.
• Sprinkle with fresh basil& serve.