- 200g Quality Mark beef mince
- 2 rashers bacon, finely chopped
- 1 onion, finely chopped
- 4 tablespoons tomato paste
- ½ cup tomato purée
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons fresh chives, finely chopped (optional)
- 1 cup grated mozzarella
- 2 tablespoons grated Parmesan (optional)
- 1 packet active dry yeast
- 1 tablespoon sugar
- ½ cup lukewarm water
- 3 cups high-grade flour
- 1 teaspoon salt
- 1 teaspoon each dried basil and oregano (optional)
- Make dough first so it has time to rise. If you have a breadmaker this is even easier.
- By hand, simply mix yeast, sugar and water. Set aside for around 10–15 minutes for yeast to start working. The liquid should be frothy.
- Add flour, salt, a few hearty grinds of pepper and herbs if using.
- Mix well and add more warm water to flour, stirring with your fingers (or a knife) until dough mixture forms a large ball.
- Knead dough gently until it has a lovely sheen and is elastic. Drizzle a little oil over the dough and throughout the bowl to stop it sticking.
- Cover with a tea towel or cling film and set aside in a warm place to rise for at least 30 minutes.
- For the filling, fry bacon and onion until bacon is just crispy, then add minced beef and brown well.
- Add tomato paste, purée, basil, oregano and chives if using and simmer gently for 10–15 minutes. Remove from heat.
Making the calzone
- Take a small piece of dough and flatten into a small circle shape with your hands.
- Spoon a measure of beef and tomato mixture on one side of circle, leaving an edge. Top with a tablespoon of mozzarella (and a sprinkle of Parmesan, if desired). Fold the empty side over and pinch edges together. You should have a half moon shape. Repeat until finished.
- Place on a lined baking tray. Brush calzone with olive oil and bake for 10 minutes or until they are golden and crispy.