Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Calzone

11 September 2006
Calzone

Ingredients

Basic pizza dough
Fresh tomato pizza topping
Chopped onion grated mozzarella
Dried marjoram rosemary and oregano
Garlic butter
Semolina gnocchi cut in 1in discs glazed with cheese sauce and red pimento coulis.

Method

Roll pizza dough into six-inch disc fill with tomato mixture herb onion and cheese and fold over and seal like a pastry. Can be frozen "en place" at this stage if desired.

Bake in hot oven for eight minutes until golden brown. Take out and brush with garlic and parsley butter. Place in centre of plate with gnocchi and pimento sauce around.

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