Little Calzoni

Mini calzoni are perfect party food - golden half-moon parcels stuffed with whatever filling takes your fancy. We've given you three Italian classics to choose from: the traditional tomato, mozzarella, and ham; a rich radicchio and gorgonzola; and a comforting potato, onion, and mozzarella. Make one filling or all three - they bake at a lower temperature than pizza, so they're ideal for when your oven has cooled from its peak.

Ingredients

• 500g pizza dough (see our Classic Neapolitan Pizza Dough - double the recipe)
• Filling 1 (Classic): 100g mozzarella, diced; 80g cooked ham, chopped; 50g cherry tomatoes, quartered; a handful of olives, chopped
• Filling 2 (Radicchio & Gorgonzola): 80g radicchio, finely shredded; 60g gorgonzola, crumbled
• Filling 3 (Potato & Onion): 1 medium potato, boiled and diced; 80g mozzarella, diced; half an onion, finely sliced and softened in olive oil
• Extra virgin olive oil
• Salt and black pepper

Method

1. Let your pizza oven cool to 210-230°C. These need a gentle bake, not a blast.
2. Prepare your chosen filling(s). Mix the ingredients together in a bowl, season with salt and pepper.
3. Roll out the dough on a floured surface to about 3mm thick.
4. Cut circles using a 10cm pastry cutter or an upturned glass. You should get 12-15 circles from 500g of dough.
5. Place a tablespoon of filling in the centre of each circle. Fold the dough over to make a half-moon shape and press the edges firmly with a fork to seal.
6. Place the calzoni on a lightly oiled baking tray. Brush the tops with olive oil.
7. Bake for 25-30 minutes until golden and puffed. Turn the tray once halfway through for even browning.
8. Let them cool for a few minutes before serving - the filling will be very hot.