I like making Calzones, I have tried using shaped moulds and basins to get the dough in the correct shape but I prefer the traditional way of punching out and spreading the dough by hand, the way Italians do it. But a point to note is that you need the dough to be at room temperature otherwise it will be too springy and difficult to mould. Watch my video here. To prepare your own dough easily using a Breville breadmaker for example watch this video.
Ingredients:
Pizza dough either made by hand or in a breadmaker oven.
Your choice of filling, can be cooked e.g. chicken with mushrooms and onions.
Or, cold using cheese, ham, tomatoes or tomato puree.
But both methods use Mozzerella cheese to give it some moisture.
Method:
Take a small piece of pizza dough and roll into a ball. Place it on your board or worksurface, and start punching it in the centre and spread it out with your hands into the shape of a small dinner plate.
It needs to be at room temperature or it will be too springy and not easily go to your shape.
Decide on what ingredients to use and place them in one half of the Calzone, with the other side fold it over and crimp it or fold a flap so that it does not leak when cooking. Wash it with a beaten egg to get a brown colour when cooked.
Cook at the highest temperature you can, I used 230 deg. C for 20 minutes but keep an eye on the cooking.
It should come out brown with a moist interior.
Enjoy.