Roti Calzone Experiment

The Roti-Calzone for our son came out nicely. Pictured is a mini one I made last night. The key was to pinch the ends (thanks for the suggestion Lisa) and to bake it at 450 degrees (F) for about 10 minutes. The recipe for the dough is the same basic one we used for the pizzas.

For those following in the UK we understand there is a local variety stuffed with chicken tikka or shish kebab served up with spicy onions and a side of papadoms.

Today we will go back to writing about the more traditional dishes we have been making although the fusion approach on things has been pretty interesting.