Cheesy Potato Calzone
Basically cheesy mashed potato in an edible, portable container. These are rather large, and very filling.
- Ready In:
- 1hr 5mins
- 200 g strong bread flour
- 1 teaspoon easy-blend dried yeast
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 125 ml warm water
- 500 g old potatoes, diced
- 2 tablespoons milk
- 125 g mature cheddar cheese, grated
- 1 small onion, roughly chopped
- 3 leaves fresh basil, torn
- Place the flour, yeast and salt in a large bowl. Make a well in the centre and pour int he water. Using your hand to mix, bring the ingredients together to form a soft, pliable dough. Turn the dough out onto a lightly floured surface and knead vigorously for 5-10 minutes until the dough is smooth and stretchy.
- Rub a little oil over the surface of the dough, cover with a clean tea towel and leave in a warm place for about an hour or until doubled in size.
- Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drainw well and mash with the milk. Stir in the cheese, onion, basil, salt and pepper.
- Preheat the oven to 220C/450F/gas 7. Divide the dough in half and roll out each half into very thin 30cm rounds. Spoon the potato mix onto one half of each of the rounds. Dampen the edges and fold over the dough, pressing with your fingers to seal.
- Place the calzone on a lightly oiled baking sheet. Bake for 15-20 minutes until crusty and golden.
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These are easy to make,and the possibilities for them are endless. I decided to make mini ones for DH and friends to eat during the footie.I halved my potato mixture,left one half as just cheese and onion,and added some chopped pepperoni to the other half.They worked really well,and the filling options are limitless. Don't be tempted to overstuff them,and make sure the seams are tight,otherwise they will leak the mixture. A good base recipe,thanks Kitzy. Made for PRMR.Reply