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.