Lunchbox - Spinach, Anchovy, Tomato and Mozzarella Calzones

Another creation for more interesting lunch boxes, easy to make a whole batch and then just grab one a day for the week.

Makes 8 small calzones.

Calzone Pizza Dough
450g self raising flour
pinch salt and pepper
2 tsp crushed chilli flakes (optional)
4 tbsp oil
8-10 tbsp water

Sift the flour into a bowl and add the seasonings and chillies.
Add the oil and 6 tbsp water, stir to mix - gives a large crumb
Add more water 1 tbsp at a time and begin to mix/knead with your hand until a soft, dry dough forms.
Knead the dough on a floured surface
Split into 8 balls and roll out on a floured surface to a rough circle, around 10cm diameter.

Spinach Anchovy Tomato and Mozzarella Filling
1 tin chopped tomatoes
1 tin spinach
1 mozzarella ball
1 tin anchovy fillets in oil
1 tbsp tomato puree
Fresh basil
Black Pepper

Pour the tin of tomatoes and tomato puree into a saucepan and set on a low heat to simmer.
Drain the spinach and squeeze out most of the water, add to the pan and stir through
Simmer for 10 minutes or so to thicken slightly
Tear up the basil leaves and anchovy fillets roughly and add to the pan, stir through
Add pepper to taste
Chop the mozzarella roughly and keep to one side

Assemble the calzones by adding 2-3 tbsp of the filling to one half of a dough circle, then topping with some chunks of mozzarella.

Fold in half and crimp to seal the edges, moisten the edge of the dough first with a little water to help it seal.

Brush with milk and bake on a lined tray at 180°C for around 20 minutes, or until light golden in colour.