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    You are in: Home / Recipes / Garden Vegetable Calzone Recipe
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    Garden Vegetable Calzone

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    10 mins

    13 mins

    hectorthebat's Note:

    Garden Vegetable Calzone

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    Units: US | Metric


    1. 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. 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. 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. 4
      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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    Nutritional Facts for Garden Vegetable Calzone

    Serving Size: 1 (66 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 86.5
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 2.1 g
    Cholesterol 9.9 mg
    Sodium 86.5 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 0.8 g
    Sugars 1.6 g
    Protein 3.9 g

    The following items or measurements are not included:

    pizza dough

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