Banana, Marshmallow & Chocolate Calzone
30 - 45 mins
Beginner
Servings
4
This fantasticly sweet Banana, Marshmallow and Chocolate Calzone is the perfect recipe to use up bananas and one the whole family will enjoy! Make this at the same time as the delicious (more traditional) peperoni calzone to save time and plan ahead.
Freezable
Yes
Ingredients
1 x shop-bought, ready-rolled pizza dough
8 marshmallows
4 heaped tsp chocolate spread
2 bananas, sliced
1 egg, beaten
2 tsp caster sugar
Instructions
Unroll the pizza dough and set on your worktop. If the dough has a paper backing, leave that in place as it will make it easier to move around. If the dough doesn’t have a paper backing, set on a lightly floured sheet of greaseproof paper. Set aside.
Place a generous teaspoon of chocolate spread on one of the marshmallows, then sandwich together with another marshmallow. Repeat, until all of the marshmallows and chocolate spread have been used up.
Lay the banana slices on one half of the circle of dough, then lay the four marshmallow- and-chocolate sandwiches over the top. Brush a little of the egg wash around the edges, then bring the other half of the dough over the top of the filling to form a half-moon shape. Crimp the edges of the dough together to seal, then brush the top of the calzone with a little beaten egg and sprinkle over the caster sugar.
TO COOK:
Slide the greaseproof paper onto a baking sheet and transfer to an oven preheated to 180°C/350°F/gas mark 4 for 15–20 minutes, until the Calzone is golden brown and the filling is bubbling. Let the Calzone cool for a few minutes before serving, as the filling will be very hot.
TO FREEZE:
Slide the Calzone onto a baking sheet then transfer to the freezer for a couple of hours to firm up. Once partially frozen and holding their shape, transfer the Calzone to a labelled freezer bag and freeze flat for up to 3 months.
TO COOK FROM FROZEN:
The Calzone can be cooked straight from frozen. Simply place on a lined baking tray and cook in an oven preheated to 200°C/400°F/gas mark 6 for 30 minutes, until golden brown and the filling is piping hot.
