Total Time
23mins
Prep 10 mins
Cook 13 mins

Garden Vegetable Calzone

Ingredients Nutrition

Directions

  1. Heat the olive oil in a pan and cook the leek and courgette for 3-4 minutes over a medium heat. Add the mushrooms and cook for a further 2 minutes. Season to taste and stir in the peas. Remove from the heat and set aside.
  2. Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting.
  3. Divide the dough into two and roll out each piece to make a rectangle approximately 25cm x 15cm. Score the dough with a knife, dividing each piece into two squares the approximate size of your sandwich toaster plates. On one square spread half the tomato sauce, leaving a 1cm clear margin around the edge. Cover the sauce with half the vegetable mixture and mozzarella. Brush the edges with a little water and fold the uncovered square of dough over the top to seal in the filling. Spend a little time crimping the edges together to get a good seal around the edge. Repeat this process for the remaining dough and filling.
  4. Carefully place the calzones in the toaster and close the lid. Cook for 8-9 minutes until the dough is crisp and golden.