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Mozzarella, pepper & aubergine calzone on a chopping board

Mozzarella, pepper & aubergine calzone

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try these healthy Italian-inspired mozzarella, pepper and aubergine calzones for a working lunch, or pack up and eat outdoors on a warm day

  • Freezable
  • Healthy
Nutrition: Per serving
NutrientUnit
kcal523
fat13g
saturates5g
carbs71g
sugars7g
fibre15g
protein24g
salt0.7g
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Ingredients

  • 400g strong wholewheat bread flour , plus extra for dusting
  • ⅛ tsp salt (optional)
  • 7g sachet fast-action dried yeast
  • 2 tsp rapeseed oil , plus extra for the baking sheet

For the filling

  • 2 tsp rapeseed oil
  • 1 red and 1 yellow pepper , deseeded and cut into small chunks
  • 1 large aubergine , halved lengthways and thinly sliced
  • 2 large garlic cloves , finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • small bunch basil , roughly torn
  • 8 pitted Kalamata olives , halved
  • 125g ball mozzarella (drained weight), quartered
  • milk or beaten egg, for brushing

Method

  • STEP 1

    Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) – it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.

  • STEP 2

    Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn’t, fry, covered, for a few extra mins.

  • STEP 3

    Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.

  • STEP 4

    Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.

Goes well with

Recipe from Good Food magazine, September 2019

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A star rating of 3.5 out of 5.2 ratings
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