Mini Calzones

Mini Calzones

Kindly provided by Richard Burr

Prep Time


Cook Time



8 mini calzones




Make the dough by mixing the flour, salt, yeast and sugar together in a bowl. Add the salt and yeast to opposite sides of the bowl, or the salt will kill off the yeast. Stir in the olive oil and the water with a silicone spatula until roughly combined.

Tip the dough out onto a lightly floured surface and knead for 5-10 minutes until the dough becomes soft and springy. If you find the dough is sticking to your hands, rub a little olive oil onto your skin. Put the kneaded dough into an oiled bowl, cover with cling film and leave to rise for 1 hour, until the dough has doubled, or even tripled in size.

While the dough is rising make the sauce by chopping the basil, crushing the garlic and heating in a saucepan with the passata. Bring to the boil, and simmer for 5-10 minutes to reduce. Season to taste with sea salt and black pepper and take off the heat to cool down.

Once the dough has risen, tip out onto a lightly floured surface and knock back (fold in on itself to pop all the large air bubbles). Divide into eight equal pieces and roll each out into a circle of around 15cm diameter.

Lay the rolled out dough onto two lined baking trays and spread 1 tbsp of cooled passata mix onto each one, making sure to leave at least 2cm of the edge of each circle clear.

Shred the ham slices and lay onto the passata, then divide the cheeses and chopped olives between the eight calzone.

Beat the egg and brush the un-passata-ed dough with it. Fold the dough over to make a semi-circle shape, sticking the egg washed edges together.

Seal the edges by twisting them together with your fingers. This might be a bit fiddly to start with, but you will get the hang of it.

Preheat the oven to 220°C/fan 200°C/gas 7 and leave the calzones to rise again for 15 minutes.

Bake in the oven for 15 minutes, take out and eat. The filling will be hot, so be patient and don’t try and scoff them all at once!