1 packet of dried active yeast
250ml lukewarm water
320g strong white flour
1 tbsp olive oil
1 tsp sugar
100g Ricotta cheese
50g chestnut mushrooms, sliced
1 tsp salt
170g mature cheddar, shredded
120g pepperoni, diced
1 tbsp fresh basil, chopped
1 egg, beaten
In a bowl dissolve the yeast in water, then add oil, sugar and salt. Gradually add the flour and knead, on a lightly floured surface until smooth and elastic. Return to the bowl, cover with cling film and rest on a folded tea towel on the lid of your Everhot cooker. Rest until double in size.
While resting preheat your Everhot oven to 200C.
Mix the ricotta and cheddar cheese with the pepperoni, mushrooms and basil. Season with salt and pepper then cover and refrigerate.
When the dough is ready separate into 2 equal parts.
Roll the parts out into a thin circle and fill with half of the mix. Brush the edges with egg wash and seal.
Repeat the the second part.
Place the calzone on a floured or greased baking tray, brush with egg wash and bake for 30 minutes or until golden brown.
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17 North West Circus Place, Edinburgh, EH3 6SX.
Telephone: 0131 226 2255
9 Rosebery Place, Gullane, EH31 2AN.
Telephone: 01620 842741