Prep 15 mins
Cook 25 mins
This recipe uses a scone/damper dough for the bread, so no major kneading or waiting around for dough to rise. What you use to fill it is limited only by your imagination - pepperoni, ham, chicken, whatever takes your fancy! Note: you can make self-raising flour by mixing 2 cups all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt.
- 2 cups self-raising flour, sifted (see note)
- 1⁄2 cup fresh oregano, chopped (or 1/4 cup dried)
- 1 1⁄4 cups sour cream
- 1 tablespoon milk
- 250 g cream cheese
- 1 tablespoon milk
- 200 g sliced mushrooms, sauteed (or tinned)
- 200 g pepperoni slices (or ham, chicken, etc)
- 1⁄2 cup shredded cheddar cheese
- 1 egg, beaten
- 2 tablespoons parmesan cheese
- Combine flour and oregano in a large bowl. Combine sour cream and milk and stir in to dry ingredients. Mix quickly to form a soft dough.
- Turn onto a lightly-floured surface. Knead gently, then press or roll dough into a rectangle shape, about 5mm (1/4 inch) thick.
- Beat cream cheese with milk until smooth. Spread evenly over dough, leaving a 1cm (1/2 inch) border. Top the cream cheese with pepperoni slices, mushrooms and cheddar cheese. Brush the beaten egg around the border, then fold the dough over and crimp the edges with a fork.
- Place the bread on a lightly-greased (or lined) baking tray. Cut a few slits across the top of the dough and brush with extra beaten egg. Sprinkle with parmesan cheese.
- Bake in a hot oven (200C/400F) for 20 to 25 minutes or until golden. Serve warm with a green salad or slice into finger food size snacks.
Made this with dried oregano and left out the mushrooms for DH. Was really tasty dipped in warm pizza sauce. Making the crust was easy and the filling possibilities are endless. Made for Fall 2012 PAC.
Calzone was outright DELISH!!! I added some homemade pizza sauce. Hint: Be sure and not get too greedy with stuffings unless you make more pizza dough. I had to take off some pepperoni. Thank you for the recipe!!!