Homemade Vegetable Packed Calzone

Name: Homemade Vegetable Packed Calzone
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red Onion; 1 Red Pepper; 1 Leek; 1 Flour; 2 Northern Dough Co. Pizza Dough; 2 Tomato Puree; 1 Mozzarella; 1 Dried Italian Herbs; 1 Plum Tomatoes

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We’re really excited to get you making the HelloFresh calzone! Our good friends at The Northern Dough Company have made this beautiful pizza dough in advance, so that all you need to do is roll it out, top it with tastiness, fold it in half and bake it in your (pizza) oven. Make sure to cook this meal first this week so you get the dough at its absolute freshest!

Tags:

Eat First

•Veggie

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Onion

Red Pepper

Leek

Flour

(Contains: Cereals containing gluten)

Northern Dough Co. Pizza Dough

(Contains: Cereals containing gluten)

Tomato Puree

Mozzarella

(Contains: Milk)

Dried Italian Herbs

Plum Tomatoes

Nutritional information

Energy (kJ)1957 kJ

Energy (kcal)465 kcal

Fat18 g

of which saturates10 g

Carbohydrate58 g

of which sugars9 g

Protein24 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

Preheat your oven to 200 degrees. Peel and chop the red onion into bite-sized chunks. Remove the core from the red pepper and chop into 3cm chunks. Cut the leafy green part and the base from the leek, then slice it widthways into 1cm thick discs. Cut the plum tomatoes in half.

Toss your veggies in a glug of olive oil and a good pinch of salt and black pepper. Pop them on a baking tray on the top shelf of your oven for 20 mins

Dust your work surface with the flour (yep, we thought of everything!), roll each pizza dough ball out into a round pizza shape roughly 25cm across, and place on a lightly oiled baking tray. Tip: If you don’t have a rolling pin you can always use a wine bottle (or even a tin can at a push!)

Spread the tomato purée thinly over each pizza base, leaving a border of around 2cm at the edge.

Once your veggies are soft, remove from your oven and divide them between each pizza base (making sure you only cover one half of each base, so you can fold the other half over). Turn your oven to maximum temperature. Tear the mozzarella cheese on top and sprinkle over the Italian herbs. Tip: To prevent the pizza base getting soggy, be careful not to add any excess water from the vegetables

Run a wet finger around the border of each pizza base then fold over. Press the edges down to seal and put on the top shelf of your oven for 8-10 mins. Job done!