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3-Cheese, prosciutto & green herb calzone

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Mix the gruyere, mozzarella and feta with the parsley, thyme, chives, ground pepper and prosciutto until well combined, mashing as you do so.
  • Cut each pastry sheet into one large round and beat the egg with the milk.
  • Paint the edges of both pastry rounds with egg wash. Then mound the filling just off the centre on each one and fold over. Crimp the edges with a fork and paint all over with more egg wash.
  • Place the calzone on a lightly oiled baking sheet and cook in the oven for about 12 mins until golden brown and well risen.
  • Serve with a simple salad on the side.

 

Ingredients

  • 100 gm gruyere, grated
  • 125 mozzarella, grated
  • 100 gm Persian feta, crumbled
  • 1-2 tbsp chopped fresh parsley
  • 1-2 tspn chopped fresh thyme
  • 2 tbsp finely chopped chives
  • freshly ground pepper
  • 2-3 slices prosciutto, finely sliced
  • 2 puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • olive oil spray

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm