Calzone - RDM pizza dough & Riverina Feta + spinach + lemon

Wash and remove stalks from silverbeet. Slice the stalks into 5mm pieces and set aside. Rip or tear leaves from the stalk.

Roughly chop the leaf of the silverbeet and place into a bowl.

Heat your pan with a splash of olive oil. Add silverbeet stalks to the pan with crushed garlic, cook for 5-6 mins. Remove from heat and set aside to cool.

Grab the bowl with the silverbeet leaves. Add the juice and zest of one lemon and massage in until the leaf softens. Crumble half the feta cheese into the bowl and add the cooked stalks to the mixture and combine. Place to the side.

Roll each dough ball out to roughly the size of a dinner plate using the semolina so the dough doesn't stick to your bench.

Place silverbeet mix into the middle of the dough. Crumble remaining fetta over the top. Pinch the edges to seal — repeat this process 4 times.

Place the 4 calzones on a baking tray. Brush with EVOO and bake in the oven at 200 degrees for 15-20 mins. Lower heat and less time for a regular home oven. Bake until golden brown.

Serve with a slice of lemon.