{"product_id":"little-calzoni","title":"Little Calzoni","description":"\u003cp\u003eMini 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e500g pizza dough (see our Classic Neapolitan Pizza Dough - double the recipe)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFilling 1 (Classic):\u003c\/strong\u003e 100g mozzarella, diced; 80g cooked ham, chopped; 50g cherry tomatoes, quartered; a handful of olives, chopped\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFilling 2 (Radicchio \u0026amp; Gorgonzola):\u003c\/strong\u003e 80g radicchio, finely shredded; 60g gorgonzola, crumbled\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFilling 3 (Potato \u0026amp; Onion):\u003c\/strong\u003e 1 medium potato, boiled and diced; 80g mozzarella, diced; half an onion, finely sliced and softened in olive oil\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLet your pizza oven cool to 210-230°C. These need a gentle bake, not a blast.\u003c\/li\u003e\n  \u003cli\u003ePrepare your chosen filling(s). Mix the ingredients together in a bowl, season with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eRoll out the dough on a floured surface to about 3mm thick.\u003c\/li\u003e\n  \u003cli\u003eCut circles using a 10cm pastry cutter or an upturned glass. You should get 12-15 circles from 500g of dough.\u003c\/li\u003e\n  \u003cli\u003ePlace 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.\u003c\/li\u003e\n  \u003cli\u003ePlace the calzoni on a lightly oiled baking tray. Brush the tops with olive oil.\u003c\/li\u003e\n  \u003cli\u003eBake for 25-30 minutes until golden and puffed. Turn the tray once halfway through for even browning.\u003c\/li\u003e\n  \u003cli\u003eLet them cool for a few minutes before serving - the filling will be very hot.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507770302848,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/little-calzoni-3645245.jpg?v=1772492426","url":"https:\/\/kitcheninthegarden.co.uk\/products\/little-calzoni","provider":"Kitchen In The Garden","version":"1.0","type":"link"}