Recipe - Salamander Restaurants Maki Rolls

FOR THE PIZZA DOUGH
2 6 g sachets dried yeast
300 ml Warm water; ( One half pint)
1 pn Salt
2 tablespoon Olive oil
625 g Strong white flour; (1
1/4lb)

FOR THE FILLING
100 g Milano salami; finely cut or sliced up
(3
; 1/2oz)
125 g Cherry tomatoes; cut in half
(4oz)
270 g Camembert cheese; thickly
cut or sliced up
1 md Egg; beaten
125 ml Milk; (4floz)

Dissolve the yeast in warm water, add the salt and olive oil.

Place the flour in a bowl making a well in the centre, gradually add the
yeast liquid until a dough is formed, knead until smooth.

Place in a lightly oiled bowl, cover and leave to rise for 1 hour.

Divide the dough into four pieces. Flatten out one at a time to 1cm ( 1/2
inch) thick. Place on a dry cloth and put a quarter of each of the filling
ingredients on half of each pizza base.

Cover the filling by folding the pizza in half and seal by wetting the edge
with a little beaten egg and pressing with the back of a fork. Glaze with a
little milk.

Preheat the the oven to 220 C, 425 F, Gas Mark 7.

Place the calzones onwell oiled baking trays and place in the oven for
1520 minutes, until golden brown.

Converted by MC_Buster.

NOTES : A traditional Italian main course meal, alternatively it could be
used as a tasty hand held snack.

Converted by MM_Buster v2.0l.