Calzone from Jamie at Home: Cook Your Way to the Good Life (page 180) by Jamie Oliver

  • spinach
  • basil
  • mozzarella cheese
  • thyme
  • canned tomatoes
  • active dry yeast
  • mushrooms
  • Italian 00 flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 06, 2018

    These are good calzones. I varied the filling a little; I had only half the amount of mushrooms (cremini) called for, but added some chopped reconstituted dried porcini, used only eight ounces of spinach, included extra tomato sauce, and aded turkey pepperoni. The filling was flavorful and well-balanced, but I found it only made two large calzone, which only used up half of the dough. Since Oliver's pizza dough recipe appears on the very next page, and the calzone recipe called for one batch of dough, I found this rather odd. But oh, well - this means I have leftover dough for another use! I baked the calzones on my baking steel at 550 F, and they were quite black on the bottom after a scant ten minutes in the oven. Fortunately, after scraping them lightly, they were fine, but in the future it might be better to bake them on a pre-heated baking pan.

  • eliza on June 05, 2016

    I used Mr Oliver's pizza dough for the calzones and baked 16 minutes at 450 degrees. (The instructions say to put the oven on at full power but don't give a temperature). I changed the filling to suit what I had on hand and they turned out well. It's important to have some flour on the bottoms of the calzone before baking so they don't stick.

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