Calzone Handfuls
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Calzone Handfuls

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These inside-out pizzas are perfect for school lunches, picnics or trips to the seaside, and if you make them really tiny and fill them with exotic flavours you could use them as an entrée for a grown-up party too. You can also experiment with different stuffings – we love blue cheese, rocket and lemon zest.
<b>Prep:</b> 15 mins PLUS: 45 mins rising time Prep: 15 mins PLUS: 45 mins rising time
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 20 Serves 20
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  • 200g Quality Mark beef mince
  • 2 rashers bacon, finely chopped
  • 1 onion, finely chopped
  • 4 tablespoons tomato paste
  • ½ cup tomato purée
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh chives, finely chopped (optional)
  • 1 cup grated mozzarella
  • 2 tablespoons grated Parmesan (optional)


  • 1 packet active dry yeast
  • 1 tablespoon sugar
  • ½ cup lukewarm water
  • 3 cups high-grade flour
  • 1 teaspoon salt
  • 1 teaspoon each dried basil and oregano (optional)


Make dough first so it has time to rise. If you have a breadmaker this is even easier. By hand, simply mix yeast, sugar and water. Set aside for around 10–15 minutes for yeast to start working. The liquid should be frothy. Add flour, salt, a few hearty grinds of pepper and herbs if using. Mix well and add more warm water to flour, stirring with your fingers (or a knife) until dough mixture forms a large ball.

Knead dough gently until it has a lovely sheen and is elastic. Drizzle a little oil over the dough and throughout the bowl to stop it sticking. Cover with a tea towel or cling film and set aside in a warm place to rise for at least 30 minutes.

For the filling, fry bacon and onion until bacon is just crispy, then add minced beef and brown well. Add tomato paste, purée, basil, oregano and chives if using and simmer gently for 10–15 minutes. Remove from heat.

To make calzone, take a small piece of dough and flatten into a small circle shape with your hands. Spoon a measure of beef and tomato mixture on one side of circle, leaving an edge. Top with a tablespoon of mozzarella (and a sprinkle of Parmesan, if desired). Fold the empty side over and pinch edges together. You should have a half moon shape. Repeat until finished.

Place on a lined baking tray. Brush calzone with olive oil and bake for 10 minutes or until they are golden and crispy.

An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving*

Serving size: 63g
Energy kJ (kcal) 506 (121)
Protein (g) 7.8
Fat (g) 2.4
Saturated (g)
Carbohydrate (g) 16.5
Sugars (g)
Sodium (mg) 244
Iron (mg) 1.1
Zinc (mg) 1.0
Vitamin B12 (ug) 0.3
Vitamin D (ug) 0.009
Selenium (ug) 4.4

*Per calzone
  • To reduce the sodium content of the calzones, use salt reduced tomato paste and tomato purée.

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