Pepperoni Cheese Bread / Calzone |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe uses a scone/damper dough for the bread, so no major kneading or waiting around for dough to rise. What you use to fill it is limited only by your imagination - pepperoni, ham, chicken, whatever takes your fancy! Note: you can make self-raising flour by mixing 2 cups all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt. Ingredients:
2 cups self-raising flour, sifted (see note) |
1/2 cup fresh oregano, chopped (or 1/4 cup dried) |
1 1/4 cups sour cream |
1 tablespoon milk |
250 g cream cheese |
1 tablespoon milk |
200 g sliced mushrooms, sauteed (or tinned) |
200 g pepperoni slices (or ham, chicken, etc) |
1/2 cup shredded cheddar cheese |
1 egg, beaten |
2 tablespoons parmesan cheese |
Directions:
1. Combine flour and oregano in a large bowl. Combine sour cream and milk and stir in to dry ingredients. Mix quickly to form a soft dough.
2. Turn onto a lightly-floured surface. Knead gently, then press or roll dough into a rectangle shape, about 5mm (1/4 inch) thick.
3. Beat cream cheese with milk until smooth. Spread evenly over dough, leaving a 1cm (1/2 inch) border. Top the cream cheese with pepperoni slices, mushrooms and cheddar cheese. Brush the beaten egg around the border, then fold the dough over and crimp the edges with a fork.
4. Place the bread on a lightly-greased (or lined) baking tray. Cut a few slits across the top of the dough and brush with extra beaten egg. Sprinkle with parmesan cheese.
5. Bake in a hot oven (200C/400F) for 20 to 25 minutes or until golden. Serve warm with a green salad or slice into finger food size snacks.
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