Boerewors Calzone with Tomato Smoor

An Italian classic with a Mzansi twist!

Recipe by: Thando Manyoni
Serves: 2-4
Time: 1 hour 30 minutes


  • 4 ½ cups flour
  • 10g yeast
  • 2 tsp sugar
  • Pinch of salt
  • 375ml warm water
  • 1 cup tomato relish
  • 2 cups grated white cheddar cheese
  • 500g boerewors, cut into disks and fried
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 tomatoes, grated
  • 1 birds eye chili, finely chopped
  • 1 tbsp tomato paste
  • 1 tbsp sugar
  • 1 tbsp mixed herbs
  • Salt and pepper

How To Make Boerewors Calzone

  1. In a large bowl, combine the flour and salt.
  2. In a jug, combine the mix the warm water, sugar and yeast then set aside and allow to bubble.
  3. Pour the warm water mixture into the flour.
  4. Knead with your hands until a rough mass comes together.
  5. Turn the dough onto a floured surface and knead until the dough is smooth and springy.
  6. Shape into a ball. Rub a little oil in a large bowl and place the dough in the bowl.
  7. Loosely cover with cling wrap and allow to proof in a warm place until doubled in size.
  8. Preheat the oven to 200C and heat a baking tray in the oven.
  9. Sprinkle flour onto your surface, knead the dough briefly and divide into 4 pieces
  10. Roll the dough ball into a circle, spoon the tomato relish onto the base and spread leaving a boarder.
  11. Sprinkle a handful of cheese, and top with pieces of boerewors.
  12. Fold one side of the base over the other half.
  13. Gently push down to let out any air and pinch to seal the edges.
  14. Place on the hot baking tray and bake for 10-15 minutes
  15. Heat the olive oil in a pan over medium heat.
  16. Saute the onion and garlic until soft.
  17. Add the tomatoes, chilli, tomato paste, sugar and mixed herbs and simmer for 15 minutes.
  18. Season to taste.
  19. Serve the calzone with the tomato smoor.