Spinach and Mushroom Calzone

Spinach and Mushroom Calzone

Spinach and Mushroom Calzone

Spinach and Mushroom Calzone
Vegan
Preparation/cooking time over 1 hour
Serves 4

Dough for Calzone

  • 1kg ’00’ grade pasta flour
  • 1tsp salt
  • 2 x 7g quick yeast sachets
  • 1 tbsp caster sugar
  • 4 tbsp olive oil
  • 650ml luke warm water

Filling

  • 2 tbsp olive oil
  • 200g mushrooms, sliced
  • 1 large bag fresh spinach
  • 100g Vegusto No Moo Melty, sliced
  • Salt and pepper
  • Optional – Italian herb seasoning

Sauce

  • 1 tin chopped tomatoes
  • Sprig fresh basil
  • Salt & pepper

Preheat oven to its top temperature
1. Start by making the dough for the calzone, by sieving the flour and salt into a large mixing bowl and add the yeast and sugar. Combine the liquid in a mixing jug.
2. Make a well in the centre of the flour. Gradually start adding the liquid, bringing down the flour around it using a fork, to combine it into a dough.
3. Knead on a floured surface until it is smooth and springy, then place in a bowl and cover to rise until doubled in size.
4. Next, make the sauce by tipping the tinned tomatoes into a small saucepan. Rip the basil leaves in and season with salt and pepper. Bring to the boil and then turn down to simmer on a low heat while you make the calzone filling. The tomatoes will reduce and thicken.
6. For the filling, heat the olive oil in a large frying pan, then fry the mushrooms until they are soft and shiny. Gradually add in the spinach, wilting down a handful at a time. Season with salt and pepper.
7. The filling is cooked when all the spinach is soft and combined with the cooked mushrooms. Add in a pinch of Italian herb seasoning.
4. After the dough has risen, knock it back to remove all the air and divide into four balls. Flour them, then roll out into 30cm rounds, around 3mm thick. You may have some spare dough to make pizza out of later!
8. Spoon quarter of the filling onto half of one of the circles of dough with a little tomato sauce. Now cut thin slices of No Moo Melty and arrange them over the top of the filling.
9. Fold the dough over and pinch around the edges to form a stuffed ‘pasty’ shape. The calzones are large, so you may want to make and cook just one or two at a time (and cut them in half to serve)!
10. Transfer the calzones onto a floured baking tray and bake for 10 minutes until they are firm and lightly golden. They cook quickly in a hot oven, so keep an eye on them.
11. To serve, drizzle with the remaining tomato sauce, sea salt, some basil and a little olive oil.

 

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One thought on “Spinach and Mushroom Calzone

  1. Pingback: Mediterranean Polenta Pizza | Plantivores

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