Homemade Vegetable Packed HelloFresh Calzone

Name: Homemade Vegetable Packed HelloFresh Calzone
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: ½ Red Onion; 1 Red Pepper; 1 Leek; 1 Cherry Tomatoes; 1 Flour; 2 Northern Dough Co. Pizza Dough; 2 Tomato Puree; 1 Mozzarella; ½ Italian Style Herbs

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We’re really excited to get you making the first ever HelloFresh calzone! Our good friends at The Northern Dough Company have made this beautiful, healthy wholemeal pizza dough in advance so that all you need to do is roll it out, top it with tastiness 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:

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.

Total35 minutes

Active

DifficultyMedium

Ingredients

/ serving 2 people

Red Onion

Red Pepper

Leek

Cherry Tomatoes

Flour

(Contains: Cereals containing gluten)

Northern Dough Co. Pizza Dough

(Contains: Cereals containing gluten)

Tomato Puree

Mozzarella

(Contains: Milk)

Italian Style Herbs

Nutritional information

/ per serving

Energy (kcal)527 kcal

Energy (kJ)2205 kJ

Fat18 g

of which saturates8 g

Carbohydrate71 g

Protein29 g

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

Utensils

•Knife

•Baking Tray

•Rolling Pin

•Spoon

Instructions

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

Toss the vegetables in 1½ tbsp of olive oil and a good pinch of salt and pepper. Cook them on a baking tray in the oven for 20 mins.

Dust the work surface with the flour (yep, we thought of everything!) and roll your pizza dough out into round pizza shapes 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 puree thinly over each pizza base, leaving a border of around 2cm at the edge.

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

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