Chorizo, Rocket and Preserved Lemon Calzones

Name: Chorizo, Rocket and Preserved Lemon Calzones
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 500 g strong bread flour plus extra for dusting; 100 g cooking chorizo sliced; 75 g mozzarella torn into chunks; 50 g rocket roughly chopped; 350 ml passata; 25 g grated Parmesan; 2 small preserved lemons quartered, pith removed and zest finely chopped; 2 clove garlic cloves; 2 tbsp paprika; 1 tbsp brown sugar; 1 tbsp red wine vinegar; 1 tbsp olive oil plus extra for the bowl; 1 1/2 tsp fast-action dried yeast; 1/2 bunch basil roughly chopped; 1 tbsp semolina for dusting

These vibrant calzones feature a smoky paprika-infused dough stuffed with spicy chorizo, tangy preserved lemons, and fresh rocket. A perfect blend of Mediterranean flavors wrapped in a golden, crispy crust.

Servings4 Portions

Prep Time30 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

strong bread flour plus extra for dusting
500 g
cooking chorizo sliced
100 g
mozzarella torn into chunks
75 g
rocket roughly chopped
50 g
passata
350 ml
grated Parmesan
25 g
small preserved lemons quartered, pith removed and zest finely chopped
2
garlic cloves
2 clove
paprika
2 tbsp
brown sugar
1 tbsp
red wine vinegar
1 tbsp
olive oil plus extra for the bowl
1 tbsp
fast-action dried yeast
0.5 tsp
basil roughly chopped
0.5 bunch
semolina for dusting
1 tbsp

Step-by-Step Instructions

In a large mixing bowl, combine the strong bread flour, paprika, fast-action yeast, olive oil, 300ml of lukewarm water, and a generous pinch of salt. Mix until a soft, slightly wet dough forms.

Knead the dough for about 10 minutes by hand or using a stand mixer with a dough hook until the texture is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 2 hours.

While the dough rises, prepare the filling. Fry the sliced chorizo in a large saucepan over medium heat for 2 minutes until it releases its red oils. Add the crushed garlic and fry for another 30 seconds.

Stir in the passata, brown sugar, red wine vinegar, and chopped preserved lemons. Simmer the mixture for 5 minutes until it thickens. Remove from heat and stir in the chopped basil and rocket. Allow the filling to cool completely.