Vegetable Calzone

I have always wanted to try Calzone in Italian restaurants but they are most of the time not vegetarian so have never had the opportunity to taste one. I decided hence to make my own and I am not disappointed. (well, I overcooked them a bit but they still tasted nice!)


I had made too much dough so with what was left, I cooked a fantastic bread and made delicious bruschettas for lunch today.

For 2 big calzone (and a small loaf of bread. if you do not want the bread, simply halve the measures!)

DOUGH
450g white flour
dried yeast
300ml vegetable stock
1 TBSP tomato purée
1 beaten egg

FILLING
olive oil
1 onion, chopped
2 TBSP sun-dried tomatoes, sliced
100g spinach, chopped
5 baby sweetcorn cobs, chopped
30g French beans, chopped
1 TBSP tomato purée
1 TBSP mixed Italian herbs
4 large slices of mozzarella
salt & pepper

Prepare the dough at least an hour ahead.

1. Sieve the flour into a bowl. Add the yeast and beat in the vegetable stock to make a smooth dough. Knead well for 10 minutes. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise in a warm place for 1 hour until it doubles in size.

2. Heat the oil, fry the onion for 2-3 minutes. Stir in all the prepared vegetables and fry for 5 minutes. Add the tomato purée and herbs. Season to taste.

3. Divide the dough into two equal portion. Return one half to rise to make the bread. Divide the other half in two and roll into two equal-sized circles (~18cm diameter).

4. Spoon the filling mixture onto one half of each circle and top with the sliced mozzarella.

5. Fold the dough over to encase the filling and seal with a fork. Glaze with the beaten egg.

6. Place in a 220 degrees preheated oven for 25 minutes. Serve warm with fresh vegetables.


The bread can be baked at the same time but will require only 15-20 minutes cooking.