Calzone with Sun-dried Tomatoes & Vegetables

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Ingredients:

Dough:

1 lb or 3 1/2 cups (450 g) strong white flour

2 tsp easy-blend dried yeast

1 tsp caster (superfine) sugar

1/4 pint or 2/3 cup (150 ml) vegetable stock

1/4 pint or 2/3 cup (150 ml) passata (sieved tomatoes)

beaten egg

Filling:

1 tbsp vegetable oil

1 onion, chopped

1 garlic clove, crushed

2 tbsp chopped sun-dried tomatoes

3 1/2 oz (100 g) spinach, chopped

3 tbsp canned and drained sweetcorn

1 oz or 1/4 cup (25 g) French (green) beans, cut into three

1 tbsp tomato purée (paste)

1 tbsp chopped oregano

1 3/4 oz (50 g) Mozzarella cheese, sliced

salt

pepper

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Method:

1.  Sieve the flour into a bowl. Add the yeast and sugar and beat in the stock and passata (sieved tomatoes) to make smooth dough.

2.  Knead the dough on a lightly floured surface for 10 minutes, then place in a clean, lightly oiled bowl and leave to rise in a warm place for 1 hour.

3.  Heat the oil in a frying pan (skillet) and sauté the onion for 2-3 minutes. Stir in the garlic, tomatoes, spinach, corn and beans and cook for 3-4 minutes. Add the tomatoes purée (paste) and oregano and season well.

4.  Divide the risen dough into 4 equal portions and roll each onto a floured surface to form a 7 in (18 cm) circle. Spoon a quarter of the filling onto one half of each circle and top with cheese. Fold the dough over to encase the filling. sealing the edge with a fork. Glaze with beaten egg. Put the calzone on a lightly greased baking tray (cooking sheet) and cook in a preheated oven, 425 degrees F (220 C), for 25-30 minutes until risen and golden. Serve warm.

 

**You can always add a meat, if preferred.

 

From What’s Cooking Vegetarian

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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