Make a batch of clever, cook-from-frozen calzones to pull out of the freezer anytime and have a house filled with fresh doughy aromas and an amazing dinner with no fuss.
Oozing, gooey cheese mixed with subtly spiced chorizo and comforting tomato sauce is encased in crunchy, fresh pizza dough that will easily beat any take-out favourites!
Use full-fat mozzarella. The high water content in the low-fat versions leaks out when cooking and leaves you with a soggy calzone. No one likes a soggy calzone.
- Your favourite pizza dough recipe or 500g ciabatta bread mix
- Olive oil
- 1 red onion, finely diced
- 2 garlic cloves, crushed
- 150g cooking chorizo, diced
- 1 red chilli, sliced and deseeded if a milder flavour is desired
- ½ tsp smoked paprika
- 4-500ml passata
- A small bunch of basil, chopped
- 150-200g mozzarella block, cut into large cubes
- Fine semolina or plain flour, for dusting
- Make a batch of your pizza dough (see my pizza dough recipe-I’d love to provide a link but haven’t got a clue how to do it). Alternatively, make the bread mix following packet instructions. I always add 1 tsp of dried herbs and some garlic powder for added flavour. Leave it to rise while you make the filling.
- Dry fry the chorizo chunks in a frying pan until they begin to brown and release oil. Drain half of the oil and set the chorizo aside. Fry the onion in the remaining oil until soft. Add the garlic and cook for a further minute. Return the chorizo to the pan with the paprika, chilli and passata. Simmer for 20 minutes until the sauce has thickened and reduced. Stir in the basil and season well. Allow to cool a little
- Cut the mozzarella block into large cubes. If you can’t find the hard mozzarella blocks, you can use the ball but drain really well in a sieve before using.
- Divide the dough into 6 equal pieces on a work surface dusted with fine semolina or flour. Roll each piece out to make ½ cm thick rounds about 20cm wide. Put a generous spoonful of the sauce onto each base and spread over half the dough leaving a 3cm border around the edge. Scatter a few chunks of mozzarella on top.
5. Fold the dough over the filling and pinch the sides together making sure to seal the whole edge. Fold the sealed dough over and crimp to make sure no sauce leaks out when cooking. Make a steam whole in the top of each. Carefully transfer the calzones to a baking paper-lined baking sheet and freeze until solid then individually wrap in cling film.
6. To serve, heat the oven to 200C. Unwrap the frozen calzones, put onto a baking tray and bake for 30 minutes or until the dough is puffed and golden. Stick a metal skewer into the steam hole to check the filling is piping hot before serving.
Serve with salad and your favourite sauce to dunk the crunchy, doughy crust into.