Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Bacon Calzone

  • Serves 4
  • Cooking Time 15 mins

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Recipe ingredients

8 Wiltshire cured unsmoked premium back bacon rashers
500g Packet bread mix
1 x 5mlsp (1tsp) Olive oil
1 Onion, sliced
1 x 5mlsp (1tsp) Dried oregano
½ (approx 400g) Can chopped tomatoes
1 Small red or orange pepper, deseeded and thinly sliced
10 Pitted black olives, halved
Seasoning
175g (6oz) Slicing mozzarella cheese, sliced into 8

Preparation

METHOD

Preheat the oven to Gas Mark 4, 180ºC, 350ºF.

Make the bread mix following the packet instructions. Shape and roll the dough into 4, approx 20cm (8”), circles. Place on greased or lined baking sheets. Cover with cling film, leave in a warm, draft-free place and allow to rise for about 30 minutes (following the packet instructions).

While the dough is rising grill the bacon under a hot grill for 2-3 minutes until it is crisp and golden. Leave to one side.

Heat the oil in a small pan and lightly cook the onion until it begins to soften. Add the oregano and tomatoes, heat together and cook for 2-3 minutes until slightly thickened and reduced. Leave to one side.

Once the dough has risen, onto one half of each calzone place a quarter of the onion and tomato mixture, the peppers, olives and seasoning - then add 2 rashers of bacon and 2 slices cheese, fold over the dough and create a ‘pasty’ shape. Using your clean fingers, press the edges of the dough heavily to seal well.

Place in a preheated oven and bake for 10-15 minutes until golden brown top and bottom.

Serving suggestion

Serve with Crisp green salad.

British Bacon week 2011