Cheddar and Spinach Mini Calzones
Serves 10-12
Time 50 minutes
Ingredients
Dough
600g self raising flour
500g plain or greek yoghurt
1 tsp salt
Filling
2 packed cups blanched spinach, squeezed
1 cup cheddar cheese, grated
1 cup parmesan cheese, grated
1 egg
1 garlic clove, microplaned
1 tsp dried oregano
1/2 tsp chilli flakes
¼ tsp nutmeg, microplaned
1 tsp salt
1 tsp pepper
1 egg, beaten
2 tbsp water
1 egg, beaten for egg wash
Method
Preheat the oven to 220°C.
Mix dough ingredients in a large mixing bowl until combined. On a lightly floured surface roll the mixture and knead into a dough ball of a 30-35cm circle. Roll out the dough until flat and even, and cut using an 8-10 cm round cutter into about 12 circles. Place circles on a cornflour dusted baking tray.
In a medium bowl combine the cheddar, parmesan, egg yolk, spinach, garlic, oregano, chilli flakes, nutmeg, salt and pepper.
Place 1 tablespoon of the mixture into half of a dough circle leaving a small border.
In a separate small bowl beat together the egg and 1 teaspoon of water. Brush border with egg mix and fold. Use a fork or your fingers to seal edges. Repeat with the rest of the dough and mixture.
Brush mini calzones with the rest of the egg mix and cut a small slit in the top of each to allow steam to escape.
Sprinkle with extra parmesan. Bake for 15-20 minutes or until golden brown.