Prep 10 mins
Cook 13 mins
Garden Vegetable Calzone
Make and share this Garden Vegetable Calzone recipe from Food.com.
- 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.
- Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting.
- 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.
- Carefully place the calzones in the toaster and close the lid. Cook for 8-9 minutes until the dough is crisp and golden.