Garden Vegetable Calzone

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• Servings: 2
• 1/2 tablespoon oil
• 25 g leeks
• 25 g courgettes
• 2 mushrooms
• salt
• pepper
• 1 tablespoon peas
• 1 pizza dough
• 1 tablespoon pizza sauce
• 25 g mozzarella cheese

Recipe

• 1 heat the olive oil in a pan and cook the leek and courgette for 3-4 minutes over a medium heat. add the mushrooms and cook for a further 2 minutes. season to taste and stir in the peas. remove from the heat and set aside.
• 2 brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. preheat the sandwich toaster to its highest setting.
• 3 divide the dough into two and roll out each piece to make a rectangle approximately 25cm x 15cm. score the dough with a knife, dividing each piece into two squares the approximate size of your sandwich toaster plates. on one square spread half the tomato sauce, leaving a 1cm clear margin around the edge. cover the sauce with half the vegetable mixture and mozzarella. brush the edges with a little water and fold the uncovered square of dough over the top to seal in the filling. spend a little time crimping the edges together to get a good seal around the edge. repeat this process for the remaining dough and filling.
• 4 carefully place the calzones in the toaster and close the lid. cook for 8-9 minutes until the dough is crisp and golden.