Allyson Gofton - Calzone

Publish Date
Friday, 22 May 2015, 5:04PM
By Allyson Gofton

Calzone comes from the Italian word for trousers. A round of pizza dough is stuffed and folded before baking. Think  Italian version of Cornish pastie.
Anything can be used as a stuffing, left over casserole to the more traditional fillings of mozzarella and salami. The make a great lunch box alternative to the kiwi sandwich.

Chicken and Cranberry Calzone

Preparation Time:
10 minutes
Cooking Time:
20-25 minutes
Serves: 4

2 cups diced cooked or smoked chicken
125 grams diced Camembert or Brie cheese
½-¾ cup dried cranberries
¼ cup red wine
¼ cup cranberry sauce
1 quantity well-rested Basic Pizza Dough (see recipe here)


  1. Mix the chicken and cheese together. Add the cranberries, red wine and cranberry sauce. Stir to mix well.

  2. Divide the pizza dough in half and, on a lightly floured board, gently roll each piece out to a 23cm circle. Brush the edge with water.

  3. Divide the chicken and cranberry mixture evenly and place on one side of each circle. Fold the uncovered dough halves over the filling to make semicircles and press the edges together firmly. Brush with milk to glaze and sprinkle with flaky salt if wished.

  4. Bake in a 200ºC for 20-25 minutes until golden, well risen and the dough sounds hollow when taped underneath.

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