Frankfurter Calzone

Paul Hollywood's delicious Italian-style pasties are packed with flavour-rich frankfurter sausages and blue cheese for a luxury snack or light meal
By Paul Hollywood
Frankfurter Calzone
  • Rating:
  • Serves: makes 3
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus 1 hr resting for the dough
  • Effort: medium


For the dough

  • 200 g strong bread flour
  • 5 g salt
  • 12 g fresh yeast
  • 30 ml olive oil
  • 1 tbsp sugar
  • 150 ml water

For the filling

  • 210 g buffalo mozzarella
  • 150 g frankfurter, chopped
  • 50 g blue cheese, such as gorgonzola, sliced
  • 50 ml double cream
  • rocket salad, to serve


1. For the dough: put the flour, salt, yeast, olive oil, sugar and water in a large bowl. Mix together with your hands for 3 minutes and then tip the dough onto a floured surface and knead for 4 minutes.

2. Return to the bowl and leave to rest for 1 hour.

3. Preheat the oven to 220C/gas 7.

4. Grease a baking tray. Divide the dough into three and flatten each piece into a circle about 20cm in diameter.

5. For the filling: mix all the ingredients together in a bowl.

6. Top each dough circle with one third of the cheese mixture. Fold over each circle to make a Cornish pasty shape and crimp the edges.

7. Place on a greased baking tray and bake for 25 minutes, until golden brown. Serve with rocket salad.

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