Clover Cheesy Calzones
Clover Cheesy calzones
Recipe by: Clem Pedro
For the sweet, tangy tomato sauce:
4T olive oil
1 large onion, roughly chopped
4 cloves of garlic, finely chopped
1t smoked chilli flakes
2t oregano, finely diced
1 can tinned tomatoes, chopped
Salt and freshly ground black pepper
2T brown sugar
1/4 cup malt vinegar
For the mini meatballs
1kg boerewors, meat removed from the casings
4T roughy chopped parsley
3 spring onions, thinly sliced
3T canola oil
1kg bread dough, divided in half
100g baby spinach
150g Clover, mature cheddar, grated
150g Clover gouda cheese, grated
100g Clover edam cheese, grated
In a large pan, heat the oil over medium heat. Add the onion and cook until soft and golden before adding the garlic and cooking for another 5 minutes until fragrant. Add the chilli, oregano and tinned tomato cooking until the mixture begins to simmer gently.
Season with salt and freshly ground black pepper. Add the sugar and dissolve into the sauce and bring to the simmer again. Pour in the vinegar and simmer until the tomato sauce reduces slightly. Taste if the level of sweetness and tanginess are balanced, if you prefer a sweeter sauce simply dissolve more sugar in the mixture.
For the mini meatballs: combine the sausage meat with the parsley, spring onions and paprika, mix together until well combined. Heat the oil over medium heat and fry until browned outside and slightly pink inside. Remove from the pan allow to cool slightly.
Roll the dough out to a round pizza-base shape. Add some spinach to the bottom half of the rolled out dough. Spoon over the tomato sauce before adding some meatballs and topping with the grated cheese.
Fold over the other half of the dough and pinch the ends before crimping to seal in the ingredients. Place the calzone on a baking tray then place in an oven that's been preheated to 190C to bake until the dough is golden brown on the top and bottom. allow cooling slightly before serving.