1 X 145G Pack Pizza Dough Mix

Beef stuffed calzone

Ingredients

1 x 145g pack pizza dough mix

1 – 2 x 5ml spoon (1-2 tsp) poppy seeds

1 small onion

50g (2oz) sun-dried tomatoes

50g (2oz) cherry tomatoes

1 x 15ml spoon (1tbsp) capers

170g (6oz) lean mince beef

1 x 15ml spoon mixed dried herbs

1 x 15ml spoon half-fat crème frâiche

Black pepper for seasoning

Equipment

Measuring spoons, baking paper, baking tray, measuring jug, mixing bowl, vegetable knife, chopping board, 2 x small bowls, non-stick frying pan, wooden spoon, pan stand, pastry brush.

Method

Preheat the oven to gas mark 7, 220°C.
Grease or line the baking tray.
Prepare the pizza dough according to the packet instructions, adding the poppy seeds to the flour before the water. Leave in a warm place to rise.
Peel and finely chop the onion, place in small bowl.
Prepare the remaining vegetables and place in another small bowl:

Chop the sundried tomatoes, if necessary
Quarter the cherry tomatoes
Rinse the capers

Heat a non-stick frying pan and cook the mince and onion for 5-7 minutes until brown. Remove from the heat and carefully drain off any excess liquid.
Stir in the sundried and cherry tomatoes, capers,dried herbs and crème frâiche.
Season with black pepper.
Remove the dough from the bowl and knead gently for 1 minute. Divide into 2 pieces.
Roll out each to 20cm (8”) diameter circles. You could use a small plate as a template.
Divide the meat and vegetable filling over half of each base, leaving a 2cm/¾ inch border around the edge.
Brush the edges with a little water. Fold over to make a half moon shape.
Seal the edges by crimping with your fingers.
Place on the baking tray and bake for 20-25 minutes, or until golden brown.

Top tips

Aim to use lean minced beef, ideally 5% fat.
This dish can be served with crisp salad leaves.

Did you know?

Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. Really small, peppercorn-sized capers, called 'nonpareille' are available, but the slightly larger ones are more common. Capers are preserved a number of ways - either in salt, wine vinegar, brine or olive oil. The brine-pickled type has the sharpest flavour and is slightly less versatile than the salted type. For a more sophisticated caper flavour, try the elegantly stemmed caper berries, which are a little milder and sweeter than the standard type.

Nutrition information per100g/serving:

Energy: 845kJ/1959kJ, protein: 12.0g/27.7g, carbohydrate: 20.7g/47.8g, carbohydrate of which sugars: 2.8g/6.5g, fat: 8.4g/19.4g, saturated fat: 2.9g/6.7g, dietary fibre: 2.4g/5.5g, salt: 0.8g/1.8g, iron: 1.3mg/3.1mg.