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Mushroom & goat’s cheese calzone

Mushroom & goat’s cheese calzone

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • Easy
  • Serves 2

A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal484
fat17g
saturates7g
carbs66g
sugars4g
fibre7g
protein20g
salt3.21g
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Ingredients

Method

  • STEP 1

    Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.

  • STEP 2

    Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.

  • STEP 3

    Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.

RECIPE TIPS
MAKE IT DIFFERENT

Mozzarella & chilli meatballs Squeeze the meat out of 4 pork sausages and mix with ½ tsp chilli flakes. Roll into balls and fry for 5 - 10 mins until brown. Tip in 200ml tomato pasta sauce and some seasoning. Cool a little, then use as a filling with 125g ball mozzarella, torn.

MAKE IT DIFFERENT

Spinach & ricotta Wilt a 200g bag baby spinach, squeeze water out and season. Shred, then fold through 250g ricotta, freshly grated nutmeg and 50g grated Parmesan cheese.

MAKE IT DIFFERENT

Pesto, mozzarella & Parma ham Fill with 3 tbsp pesto, 125g ball mozzarella, torn and 4 slices Parma ham. Spinach & ricotta Wilt a 200g bag baby spinach, squeeze water out and season. Shred, then fold through 250g ricotta, freshly grated nutmeg and 50g grated Parmesan cheese.

Recipe from Good Food magazine, May 2011

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Rating: 5 out of 5.8 ratings
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