Little spinach and egg calzones
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You and your little one will have a fine time making the dough and fillings for these moreish pizza pies
- 375g Sainsbury’s strong white bread flour, plus extra for dusting
- ½ x 7g sachet Sainsbury’s fast action dried yeast
- 2 tsp olive oil by Sainsbury’s, plus extra to grease
- 450g bag Sainsbury’s young spinach
- 1 clove garlic, finely chopped
- 4 medium British free-range Woodland eggs by Sainsbury’s
- 125g ball Sainsbury’s SO organic mozzarella, cut into small pieces
- Sainsbury’s whole milk, for brushing
To make the pizza dough, put the flour in a large bowl and stir in the yeast, 1 teaspoon olive oil and about 100ml warm water. Mix together until you have a soft smooth dough. Tip the dough out onto a lightly floured work surface and knead for a good 10-15 mins until you have a soft stretchy dough.
Wash the spinach and place in a large saucepan with just the water that clings to its leaves. Heat gently until it wilts, then tip into a colander and leave to cool. When cool enough to handle, squeeze out the excess liquid. Heat the remaining oil and gently cook the finely chopped garlic for just a few seconds, then add the spinach and stir for just 1 min.
Lightly dust the work surface with flour, then roll out the dough to 3mm thickness, and cut out 4 x 10cm rounds. Spoon the spinach on one side of the circle. Make a well in the spinach, then crack an egg on top (crack it into a bowl first to make it easier for your little one). Sprinkle over the mozzarella. Fold over the dough and crimp to seal. Brush with milk and leave to rise, covered with oiled cling film in a warm place for up to 40 mins.
Meanwhile, preheat the oven to 220°C, fan 200°C, gas 7. Bake the calzones for 12-15 mins until the pastry is puffed up and golden and the egg will be set inside.