Ham and Spinach Calzone
These golden pockets of cheesy perfection are a delicious way to use up some left over Christmas ham.
Ingredients
150g bag baby spinach
1 packet Farro pizza dough, defrosted
Flour, for dusting
1 cup Donna Antonia pizza sauce
200-300g ham, chopped
1 packet Farro pizza mozzarella, sliced
Olive oil
Method
Preheat the oven to 200°C.
Wash the spinach, then gently fry it in a large pan to wilt slightly. Cool, then squeeze out any liquid. Set aside.
On a lightly floured bench, roll out each pizza ball into a large round. Smear the base with tomato sauce, then in one half of the round, add half the spinach, ham, and mozzarella. Fold the unfilled half over the toppings and crimp the edges to seal.
Transfer onto a baking paper-lined tray. Repeat with the remaining round of dough. Leave both calzones to sit for 30 minutes for the dough to rise.
Prick the tops with a fork to allow steam to escape while cooking, then bake for 25-30 minutes until golden. Brush the dough with a little olive oil and allow to cool for 5 minutes before eating.