Homemade Vegetable Packed HelloFresh Chorizo Calzone

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

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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 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!

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 amount

Red Onion

Red Pepper

Leek

Cherry Tomatoes

Yellow Pepper

Diced Chorizo

Flour

(Contains: Cereals containing gluten)

Northern Dough Co. Pizza Dough

(Contains: Cereals containing gluten)

Tomato Puree

Dried Italian Herbs

Mozzarella

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)904 kcal

Energy (kJ)3782 kJ

Fat30 g

of which saturates14 g

Carbohydrate119 g

of which sugars15 g

Protein44 g

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

Utensils

•Knife

•Baking Tray

•Pan

•Rolling Pin

Instructions

Pre-heat your oven to 200 degrees. Peel and chop the onion into bite-sized chunks. Remove the core from the 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 a splash of olive oil and a good pinch of salt and pepper. Cook them on a baking tray in your oven for 20 mins.

Heat a splash of olive oil in a pan on a medium heat and once hot add the chorizo. Cook for a few minutes until ever so slightly crispy at the edges, then take the pan off the heat.

Dust your work surface with the flour (yep, we thought of everything!), roll the 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 purée thinly over each pizza base, leaving a border of around 2cm at the edge.

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

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