Calzone stuffed with spinach and smoked mozzarella

April 21, 2017
Calzone stuffed with spinach and smoked mozzarella

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



  • 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.

Send this to a friend