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Vegetable Calzone with tomato sauce

by Cathryn Dresser for Magimix UK

Vegetable Calzone with tomato sauce

Preparation : 30 min Resting : 1 hr
Cooking : 25 min Equipment : Patissier bowl: dough blade, FP: main bowl, blade, mini bowl
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Serves 8 :
For the dough:
500 g very strong white bread flour
1x7 g sachet instant yeast
2 tbsp olive oil
1 ½ tsp salt
375 ml lukewarm water
For the sauce:
1 tbsp olive oil
1 small finely chopped clove of garlic
½ small onion, finely chopped
150 ml passata
1 tsp dried oregano
1 tsp caster sugar
Pinch of salt and pepper
For the filling:
150 g sun blushed tomatoes
Small handful of fresh basil
Small handful of baby spinach
200 g goats cheese
1Preheat the oven to 220°C.
2Place all the ingredients for your dough into the Patissier bowl with the dough blade and knead for 1 minutes.
3Tip the ball of dough into a greased bowl, cover with cling film and place somewhere warm for about an hour for the dough to rise.
4While the dough rises, make the sauce by chopping onion and garlic in the mini bowl with the mini blade. Fry the onion and garlic gently in the oil for 2 minutes, add all the other ingredients and simmer over a low heat for 10 minutes.
5Pour the sauce into the food processor main bowl with main blade and blitz until smooth.
6Once it has risen, tip the dough onto a floured work top, gently knead and bring together to form a sausage. Cut into 8 equal balls, flatten and roll out each piece to a 15cm diameter disc.
7Put a dessert spoonful of tomato sauce onto one half of each disc, add some crumbled goats cheese, one or two tomatoes and a couple of basil and spinach leaves. Fold the dough in half over the filling and pinch and crimp the edges to seal.
8Place on a baking tray and bake for around 20 minutes, until crisp and golden.
by Cathryn Dresser

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