Reindeer Calzone


2-4 Persons


For the dough:

      • 500g plain flour (I use tipo ’00 flour)
      • ½ tsp salt
      • 50g fresh yeast (or 1 sachet dried yeast)
      • 2 tbsp milk
      • 4 tbsp olive oil

For the sauce/filling:

      • 1 tin of chopped tomatoes
      • 1 clove garlic, finely chopped
      • 2 tsp dried oregano
      • 1 tbsp tomato ketchup
      • Reindeer salami (or pepperoni), sliced
      • A few mushrooms, sliced
      • A handful of basil leaves
      • 2 balls of mozzarella, sliced
      • 2 tbsp olive oil


      1. Add the milk to 200ml of warm water and dissolve the yeast in it
      2. In a mixing bowl add the yeast mix and olive oil to the flour and salt and mix well (if necessary add more water or flour to get a dough that is soft but not too sticky)
      3. Knead the dough for 10 minutes or use a mixer with a dough hook attachment
      4. Cover with a damp cloth and leave the dough to rise in a warm place for 30 minutes
      5. To make the sauce heat the olive oil in a saucepan and gently fry the garlic for a minute or two over a medium heat making sure the garlic does not burn
      6. Add the tinned tomatoes, oregano, ketchup and simmer gently for 30 minutes (longer won’t hurt) until reduced by around half so you have quite a thick sauce. Season to taste with salt and pepper. (You can make the sauce in advance and keep it in the fridge until needed)
      7. Preheat oven to 220°C (fan)
      8. Once the dough has risen turn it out onto a work surface and portion into 2-4 equal balls depending on how many calzones you’re making
      9. Roll out each ball into a disc and spread a layer of the sauce over half of the disc
      10. Add the slices of reindeer, mozzarella, mushrooms and a few basil leaves
      11. Brush the edges of the dough with water and fold over the dough to make a semi circle. Seal the edges by pressing firmly with your fingers, trimming any excess
      12. Brush the tops of the calzones with olive oil and cook in the over for 10-15 minutes until golden