g Diced sliced choizo Pinch of Country Range Chilli Flakes
Tsp Salt
g Diary Free Cheese
Tsp mixed herbs
Tsp 2 doughballs
1
Step 1
Once your doughballs are defrosted cut them in half and reshape so you have 4 small doughballs.
2
Step 2
Allow to prove in a warm place for 20 mins.
3
Step 3
Meanwhile in a frying pan fry off red onion, garlic until soft in tbsp olive oil.
4
Step 4
Once soft add your tomato and basil sauce, your mixed herbs and chilli flakes. Remove from the heat, add your sliced diced chorizo. Check seasoning with salt and pepper and add seasoning to cool.
5
Step 5
Roll out the doughballs until we have four small saucer sized disks.
6
Step 6
In one half of the circle without going to the edge add a mound of the sauce and a quarter of the cheese. Lightly moisten the edge with water and fold over to form a crescent. Calzone shape, pasty style. Press the edge tight and crimp edges with a fork or finger and thumb.
7
Step 7
Place on a baking tray and bake in the hot oven 250 degrees 8-12 minutes. Allow to cool for 5 mins before eating.
Ingredients
Increase Portion Size
Tsp Country Range garlic
ml Country Range Tomato and Basil Sauce
g Diced sliced choizo Pinch of Country Range Chilli Flakes