Recipe by Jamie Gannon ~ as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com © 10 Minute Kitchen
Ingredients
- 4 x 200g Pizza dough dough balls (these are best defrosted overnight in a sealed container in the fridge)
- 1 bunch silverbeet or rainbow chard
- 10 g crushed garlic
- 2 lemons
- 200g Riverina Dairy Greek Style Fetta
- Sea salt & cracked pepper
- Extra Virgin Olive Oil
- Semolina to roll dough
Silverbeet and Fetta Calzone
- Wash and remove stalks from silverbeet. Slice the stalks into 5mm pieces and set aside (rip or tear leaves from the stalk).
- Roughly chop the leaf of the silverbeet and place into the bowl.
- Heat your pan with a splash of olive oil. Add silverbeet stalks to the pan with crushed garlic, cook for 5-6 mins. Remove from heat and set aside to cool.
- Grab the bowl with the silverbeet leaves. Add the juice and zest of one lemon and massage in until the leaf softens. Crumble half the fetta cheese into the bowl and add the cooked stalks to the mixture and combine. Place to one side.
- Roll each dough ball out to roughly the size of a dinner plate using the semolina so the dough doesn’t stick to your bench.
- Place sliverbeet mix into the middle of the dough. Crumble remaining fetta over the top of the silverbeet mix of each calzone – pinching the edges as seen – repeat this process 4 times.
- Place the 4 calzones on baking tray. Brush with extra virgin olive oil and bake in the oven on 200 degrees for 15-20 minutes. Lower heat, less time first and test with oven at home. Add a pinch of salt. Bake until golden brown.
- Serve with a slice of lemon.
