@dontgobaconmyheart_: The perfect quick-fix dinner! Enjoy 😄 Chris x TORTILLA CALZONE | Makes 2 INGREDIENTS ➡️CALZONE: 2x large Flour Tortilla Wraps 4 tbsp Pizza/Marinara Sauce (simmer to thicken if it’s watery) 4 tbsp Ricotta 100-120g / 3-4oz shredded Mozzarella (dry pre-shredded works best. Mozz in brine adds too much moisture) 2 tbsp Parmesan, finely grated 2 tsp Flour Olive Oil, as needed ➡️FILLING IDEA #1 (for two calzones) 4 Pork Sausages (any herby/seasoned ones) 1/2 Red Pepper, thinly sliced 1/2 Green Pepper, thinly sliced 1/2 small White Onion, thinly sliced 2 tbsp Parmesan, finely grated 2 pinches Dried Oregano 2 pinches Chilli Flakes ➡️FILLING IDEA #2 (for two calzones) 8 slices of Salami 4 slices Parma Ham (sub any thin/wafer ham)
8-10 small Chestnut Mushrooms, sliced handful sliced Black Olives handful Fresh Basil, roughly torn 2 pinches Black Pepper METHOD 1️⃣Preheat the oven to 180C/350F. 2️⃣Spread 2 tbsp pizza sauce on half of a tortilla wrap and 2 tbsp ricotta on the other half, leaving a 2cm/3/4" gap around the outside. Top the pizza sauce with mozzarella then repeat with the second tortilla. 3️⃣For filling #1 - squeeze the sausage meat from the skins and fry in a drizzle of oil in a pan over medium heat until crumbled and cooked. Remove and fry the onion and peppers in the leftover fat until softened and lightly charred. Stack both on the mozzarella and finish with parmesan, oregano and chilli flakes. For filling #2 - fry the mushrooms in a drizzle of oil in a large pan over medium heat until browned on both sides. Season with a pinch of salt and pepper then remove. Add salami on top of the mozzarella, followed by ham, mushrooms, olives, basil and a pinch of black pepper. 4️⃣Combine the flour in a small bowl with a dash of water to form a thin paste. Brush around the outside of the tortilla, then carefully fold the ricotta side over the filling side. Crimp with a form so the tortilla sticks together. 5️⃣Place on a baking tray, brush with olive oil then slice in a few steam holes. Bake in the oven for 15-18 minutes until light golden and crisp. Immediately sprinkle over parmesan then serve up and enjoy! *Can switch up the fillings, just fry off veg to remove moisture and cook any raw meat beforehand. Don’t go overboard with fatty meats like pepperoni as it can make the filling too oily.

Chris Collins

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Region: GB

Monday 29 January 2024 18:43:47 GMT