MUNCH RATING: 4/5
I totally made up this recipe for the filling and I’m calling it ‘healthy’ because there’s no fattening cheese. I basically used tomatoes and ½ fat crème fraiche to make a creamy sauce so that the filling ingredients wouldn’t be dry. I have to say that for a total experiment it worked really well! I will definitely make this again as it’s a great way to use up leftovers and it was actually tastier than the pizza.
I made up the dough as per this pizza recipe and I used half the dough for the calzone and the other half I used to make dough balls (like the ones you get from Pizza Express).
- Makes: 1 calzone to serve 2 people and 8 dough balls
- Oven temperature: Gas mark 8/450°F/230°C
- You will need: at least 2 baking trays
- 1 small chorizo sausage, chopped into small pieces
- 4 mushrooms, sliced
- 3 tomatoes, roughly chopped
- handful leftover roasted butternut squash chunks*
- leftover sliced and roasted red onion*
- 2 large handfuls of spinach
- 2 heaped teaspoons Cajun seasoning (I used Bart’s)
- 2 heaped Tablespoons ½ fat crème fraiche
- Preheat the oven to Gas mark 8/450°F/230°C and place a baking tray in the oven to get hot (or ideally use a pizza stone!)
- In a large non-stick pan fry the chorizo (no need to add oil) until crispy and the chorizo has released its oils.
- Add the mushrooms and fry until soft.
- Add the tomatoes with a splash of water, cover with a lid and cook for about 10 minutes until they have broken down.
- Add the butternut squash, onion and spinach (or any other vegetables you want), the Cajun seasoning and the crème fraiche and mix thoroughly. Set to one side to cool whilst you roll the dough.
- Place the dough on a lightly floured surface and roll out to a 10 inch/25cm circle and so that it is about 3mm thick.
- Spread the filling onto one half of the circle, brush the edge lightly with water, then fold over the dough and pinch to make a semi-circle pasty shape.
- Lift the calzone onto a baking tray and place this tray on top of the preheated one in the oven.
- Bake for 20-25 minutes until golden brown (I spread some leftover garlic butter over the calzone 5 minutes before the end of cooking).
- Portion the other half of the dough into 8 even sized balls and roll so they have a smooth surface.
- Place on a baking tray and bake for 10 minutes until golden brown and they sound hollow when tapped on the bottom. Serve with garlic butter (1 clove of crushed garlic mixed with 1 Tablespoon softened butter).
You might also be interested in: Homemade Pizza