Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Swiss Cheese Calzone (Pizza Pocket) OAMC Recipe
    Lost? Site Map

    Swiss Cheese Calzone (Pizza Pocket) OAMC

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    rainbowbrush's Note:

    picks a pizza pocket or two. preparation 30 minutes ( plus rising time) Calzone may be frozen raw, then baked when required. They can be frozen for three months

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine first five ingredients in a large bowl and mix to form a soft dough. Turn dough on to a floured board and ,knead until 'springy' ( about five minutes).
    2. 2
      Place dough into oiled bowl, cover with a tea towel and put in a warm place for 40 minutes, or until doubled in size. turn on to floured board and knead for minutes.
    3. 3
      Dived dough into four and roll each into a circle. Spread with tomato paste and top each with cheese slices.
    4. 4
      Lightly fry leek and bacon. Add pumpkin and cook for three or four minutes. cool slightly then spoon filling into dough circles and sprinkle with oregano.
    5. 5
      Moisten edges of dough then fold over filling to form half circles. Pinch to seal. Place calzone on greased trays, Brush with milk and bake at 190 deg for 20 minutes or until golden.

    Ratings & Reviews:

    • on April 01, 2008


      I used this recipe just for the dough and made my own pizza sauce and fillings. Please note the quantity of plain flour is totally wrong! I initially used 1/2 cup like the recipe states but it made a runny batter not a dough.... I added another 1/2 cup to make a sticky dough, and then probably another 1/2 whilst i was kneading it in order to get the right doughiness. I would suggest using 1 1/2 cups plain flour from the start. Whilst having a great texture and fluffiness it didnt have an awful lot of flavour, so next time I'll add a generous pinch of salt or two.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Swiss Cheese Calzone (Pizza Pocket) OAMC

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.0
    Calories from Fat 280
    Total Fat 31.2 g
    Saturated Fat 11.1 g
    Cholesterol 49.0 mg
    Sodium 645.3 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 2.8 g
    Sugars 6.4 g
    Protein 15.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes