Mini Calzones with Fresh Tomato Sauce

Ingredients list for Mini Calzones with Fresh Tomato Sauce

• 900 gms + for dusting Refined flour
• 10 grams Yeast
• 3 teaspoons sugar

Method

1. Dissolve yeast and 2 tsps sugar in ½ cup lukewarm water.
2. Combine 1 tsp salt and refined flour in a dough maker. Add dissolved yeast mixture and knead into a soft dough using 7 tbsps olive oil and sufficient water. Remove the dough from the maker and set aside for 15-20 minutes.
3. Dust the dough with little flour and spread with your fingers. Roll out into a large thin disc dusting with flour.
4. Dust a medium size cookie cutter with flour and cut out 12 discs from the rolled out dough disc.
5. Apple little water on edges of one cut out disc. Place 1 tbsp caramelized onions in the centre and top with 1 tsp grated cheese, pinch pepper powder and little fresh thyme. Bring the other half over, press the edges and seal to make a crescent shape.
6. Press the edge with a fork to make a design. Prepare the remaining calzones in a similar way.
7. Heat sufficient oil in a kadai. Deep-fry calzones till golden and crisp. Drain on absorbent paper.
8. Place tomatoes, garlic cloves, salt, crushed peppercorns, remaining sugar, remaining olive oil and torn 5-6 basil leaves in a blender jar. Blend well into a chunky sauce.
9. Spread sauce on a serving plate. Put calzones on top, garnish with fresh basil leaves and serve hot.

Nutrition Info