Sweet and Savoury Calzones (or “inside out pizzas)

These Calzones came about as a result of wanting to try Frilly’s pumpkin pizza dough recipe at Real Meals. I made the pizza dough and told Oscar that we were having pizzas and he could help make the dough. Big mistake! Apparently pizzas in our house can only be made with lebanese pita breads. So the dough went into the freezer and I had to come up with another way to use it. Calzones came to mind, so a few weeks later with a bit of help from Jamie Oliver I tried again, telling Oscar that Calzones were “inside-out” pizzas. He thought it was a great idea and helped roll the dough, fill them and crimp the edges (my little Master Chef!). The calzone recipe is not so much a recipe as a guide; you can fill these calzones with anything. The no-tomato chicken mince was particularly good.

We’ve had calzones a few times now; they are the new favourite. The last time we made them Oscar asked if we could have one with fruit (did I mention Master Chef?), I was a bit skeptical, but good old Google reported back that it was possible, so we made a carmelised pear calzone, loosely based on this one from Food52.

Pizza Dough

Print recipe

Serves	4
Prep time	1 hour, 30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Ingredient
Misc	Freezable, Pre-preparable
Website	Real Meals

Easy to make pizza dough, plain or with pumkin

Ingredients

Pumpkin Pizza Dough:

400g butternut or squash pumpkin (peeled and diced)
280ml warm water
2 teaspoons Lowan's instant dried yeast ((or 7g/1 sachet of other dried yeast))
30ml sunflower oil
2 teaspoons salt
2 1/2 cups plain white flour
1 cup wholemeal plain flour
Extra plain white flour

Plain Pizza Dough:

250ml warm water
2 teaspoons Lowan's instant dried yeast ((or 7g/1 sachet of other dried yeast))
30ml sunflower oil
2 teaspoons salt
2 1/2 cups plain white flour
1 cup wholemeal plain flour
Extra plain white flour

Directions

1.	For the pumpkin pizza dough, cook the pumpkin (steam, boil or microwave) then place into a food processor and whiz until pureed. Set aside to cool.
2.	Place the warm water, yeast and oil into the bowl of an electric mixer with a dough hook. Stir to combine then allow to sit for 5 minutes.
3.	Sift the flours together in a separate bowl, adding the husks back in.
4.	Add the flours, salt and pumpkin (if using) to the mixer bowl. Mix on 1.5 - 2 speed until all the dough comes together on the hook. If the dough is too sticky and not coming off the bowl, add some more flour, up to 150g. The bowl should be almost completely clean.
5.	Knead the dough on speed 2 for 2 minutes.
6.	Remove the dough from the hook and place it back in the bowl. Cover the bowl with a clean tea towel and let it stand for about 30 minutes, or until it has doubled in size.
7.	Punch the dough down then gently break it into 4 pieces. Gently roll each piece into a ball and set aside, covered, to rise for another 15 minutes.
8.	If you're not making the pizzas straight away, wrap each ball in some cling film and store it in the fridge until ready to use. The pizza dough can also be stored like this in the freezer. Allow it to thaw at room temperature before using.

Note

Low Chemical / Failsafe, Moderate Salicylates

The pumpkin pizza dough contains moderate salicylates. The plain pizza dough is low chemical / failsafe.

This recipe makes 4 balls of pizza dough, which will each make a 25- 30cm pizza.

This recipe is from Real Meals, all I did was convert it from a Thermomix recipe to a "regular" recipe 🙂

No-Tomato Chicken Mince

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Serves	1
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type	Ingredient
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

No-tomato chicken mince for pizzas, calzones, tacos.

Ingredients

500g skinless chicken fillets (roughly chopped)
2 spring onions (finely chopped)
1 teaspoon minced garlic
1 1/2 cup No-tomato sauce (Refer to recipe)
1 tablespoon sunflower oil

Directions

1.	Place the chicken fillets into a food processor and process until minced.
2.	Heat the oil in a frying pan and add the spring onions and garlic. Cook for 1 to 2 minutes until soft.
3.	Add the chicken and cook, stirring, until the chicken is cooked through. If amines are a problem don't let the meat brown.
4.	Add the no-tomato sauce and stir-through the chicken until heated through.

Note

Low Chemical / Failsafe, Moderate Salicylates.

If the No-tomato sauce is made without carrot this recipe is low chemical / failsafe. Carrot is moderate salicylates.

Savoury Calzones

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Serves	4-8
Prep time	30 minutes
Cook time	15 minutes
Total time	45 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates
Suitable for	Amines Challenge, Dairy / Lactose Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, RPAH Elimination Diet – Very High Chemical, Salicylate Challenge
Meal type	Lunch, Main Dish, Savoury Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Easy savoury calzones

Ingredients

1 Batch plain or pumpkin pizza dough (Refer to recipe)
plain white flour (for rolling)

Filling suggestions:

Preservative-free ham (Amines)
Grated cheese (Amines)
No-Tomato Chicken Mince (Refer to recipe)
Left over roast chicken
Left over roast vegetables
Leek sauce (Refer to recipe)
Cooked chicken
No-tomato sauce (Refer to recipe)
Mashed / pureed vegetables (any that are tolerated)
Mince and Gravy (Refer to recipe)
Sliced cooked potatoes

Directions

1.	Preheat the oven to 220°C and lightly flour two baking trays.
2.	Roll the first ball of pizza dough on a lightly floured surface into a circle approximately 30cm in diameter.
3.	Place the fillings over the dough, leaving about 1cm around the outside.
4.	Carefully lift the top edge of the dough towards you and fold the dough in half so that you have a semi-circle. Crimp the edges together to seal the calzone.
5.	Carefully lift the calzone onto the baking tray.
6.	Repeat for all the remaining balls of dough then place the baking trays low in the oven and cook for 10 to 15 minutes, until the dough is golden on top and the filling heated through.
7.	Serve immediately. Calzones can be served individually, or cut up and shared.

Note

Low Chemical / Failsafe, Moderate Salicylates, Amines

The pumpkin and sweet potato pizza dough contains moderate salicylates. The plain pizza dough is low chemical / failsafe.

One calzone will serve 1 to 2 people. Quantities of the filling can be varied, depending on how big you want to make them. I use one batch of no-tomato chicken mince for two calzones. 1 batch of basic white sauce or leek sauce mixed with 3 cups of cooked chicken will fill two calzones.

The fillings I've included are just suggestions. Anything that you can put in a pie or on a pizza can be used in a calzone; these are a great way to use up leftovers. Refer to the following recipes used here:

Plain or Pumpkin Pizza dough

Sweet Potato Spelt and Rye Pizza Dough

No-tomato sauce

No-tomato chicken mince

Leek Sauce

Mince and "Gravy"

Caramelised Pear Calzone

Print recipe

Serves	3-4
Prep time	30 minutes
Cook time	15 minutes
Total time	45 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates
Suitable for	Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot, Serve Warm

Sweet, pear filled calzone.

Ingredients

1 Ball plain pizza dough (Refer to recipe)
3 ripe pears (peeled and diced)
2 tablespoons unsalted butter / Nuttelex
2 tablespoons brown sugar
1 tablespoon caster sugar
1 tablespoon pure icing sugar

Optional

1 tablespoon whisky

Directions

1.	Preheat the oven to 220°C and line a baking tray with baking paper.
2.	Melt the butter / Nuttelex in a frying pan over medium heat. Add the pears and stir to coat them. Cook for 10-15 minutes until they are golden brown and soft, but not mushy.
3.	Add the sugar and whisky (if using), stir and cook for another 5 minutes, or until the sugar has dissolved and coated the pear. Remove from the heat and set aside.
4.	On a lightly floured surface roll the pizza dough into a 30cm diameter circle.
5.	Place the pear mixture evenly over the dough, leaving 1cm around the edges.
6.	Carefully lift the top edge of the dough towards you and fold the dough in half so that you have a semi-circle. Crimp the edges together to seal the calzone.
7.	Carefully lift the calzone onto the baking tray.
8.	Place the baking tray low in the oven and cook for 10 to 15 minutes, until the dough is golden on top and the filling heated through.
9.	Remove the calzone from the oven, sprinkle with icing sugar, slice and serve. Serve on its own or with some vanilla ice cream, vanilla custard or cream.

Note

Low Chemical / Failsafe, Dairy-free if using Nuttlelex

Inclusion of whisky is optional.

For the piza dough, you need 1 ball (1/4 batch) from the plain pizza dough recipe.

Coming Up Next Time: Pear and Buttermilk Muffins

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Sweet and Savoury Calzones (or “inside out pizzas)

Pizza Dough