Garden Vegetable Calzone

"Garden Vegetable Calzone"
 
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Ready In:
23mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • 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.

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