Veggie Calzone
This homemade savoury treat combines a flavourful yeast dough with a mix of sautéed vegetables, herbs, and tangy cheese.
2 h
Easy
2-4
Recipe Ingredients
Ingredients for the dough
- 1×7 grams sachet of dried yeast
- 1 teaspoon caster sugar
- 4 tablespoons water, lukewarm
- 400 grams plain flour
- pinch of salt
- 200 millilitres water, lukewarm
- 80 millilitres olive oil, plus 2 tablespoons for brushing
Ingredients for the filling
- 1 onion, chopped
- 1 leek, sliced
- ¼ celery, chopped
- 1 red pepper, diced
- 2 tablespoons tomato paste
- 200 millilitres vegetable broth
- 1 teaspoon sweet ground pepper
- 1-2 tablespoons Italian herbs
- salt to taste
- pepper to taste
- 100 grams cheese, grated
- 1-2 tablespoons vegetable oil for frying
Methods
1. Activate the yeast
In a mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave it to stand until foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast.
2. Make the dough
In a big mixing bowl, combine the flour and a pinch of salt. Stir briefly and form a well in the mixture. Pour in the dissolved yeast, water, and oil. Knead into a smooth dough. Cover it with a tea towel and let it double at room temperature.
3. Make the filling
In a frying pan, heat 1-2 tablespoons of vegetable oil over medium heat. Add onions, leeks, celery, peppers, and carrots. Sauté the vegetables until they become tender and slightly caramelized, stirring occasionally. Once the vegetables are cooked, add 2 tablespoons of tomato paste and season with Italian herbs, sweet ground pepper, salt, and pepper.
Deglaze the mixture with 200 millilitres of vegetable broth, and simmer the mixture gently over low heat until it becomes crispy and most of the liquid has been reduced. Allow the sautéed vegetable filling to cool before proceeding.
4. Shape the calzones
Divide the dough into 2 or 4 equally-sized pieces and roll each piece into a circle. Transfer the rolled-out dough to a lined baking tray, place the vegetable filling on half of each circle, and spread some cheese on top. Keep the edges clean, so the calzone can be sealed. Fold the other side of the circle over the filling and crimp the edges. Cut each calzone twice and cover again with a tea towel.
5. Bake
Meanwhile, preheat the oven to 200°C (400°F). Once the oven has reached the desired temperature, brush the calzones with a little olive oil. Bake the calzones for 25-30 minutes, or until they turn golden brown.
6. Serve
Serve the veggie calzones with a dipping sauce or a green salad with a simple vinaigrette.
Enjoy!
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