• TO DRINK: A medium-bodied Semillon isn’t overtly fruity and its lemony notes don’t overpower subtle dishes 

    Calzone stuffed with spinach and smoked mozzarella

    Serves: 4 - 6
    Cooking Time: 30 mins plus extra for rising


    • DOUGH

    • 120g (1 cup) cake flour
    • 20g (2 tbsp) butter
    • 15ml (1 tbsp) honey
    • 5g instant yeast
    • 200ml warm milk

    • 45ml (3 tbsp) olive oil
    • 300g baby spinach, chopped
    • 2 garlic cloves, finely chopped
    • salt and freshly ground black pepper, to taste
    • 150g smoked mozzarella, coarsely grated



    To make the dough, place all of the ingredients except for the milk in the bowl of an electric mixer and use a dough hook to mix until combined. Slowly add the milk until a dough is formed.


    Place the dough in a bowl, cover and leave in a warm place until it doubles in size, about 2 hours.


    For the spinach, heat the oil in a frying pan and add the spinach and garlic and season. Toss until the spinach has wilted, remove and set aside.


    Divide the dough into 4 x 70g balls and cover. Working on a lightly floured work surface, roll each ball out into a circle. Spoon one quarter of the spinach mixture into one side of the circle. Add one quarter of the mozzarella to each calzone and, with a brush, wet all around the sides. Fold the circle to form a half moon and press down with your fork to secure.


    Leave in the fridge for about 1 hour.


    Heat a flat frying pan until hot and cook the calzone until golden. Serve hot.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com