Vegetarian Calzones

Ingredients

• 1red pepper
• 1red onion
• 1leek
• 250 gcherry tomatoes
• 2 tspvegetable oil
• to tastesalt and pepper
• 2ready-rolled pizza doughs (or homemade dough)
• 30 gtomato purée
• 1 tspmixed herbs (dried, or fresh)
• 270 gmozzarella

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C fan/220°C/425°F/Gas Mark 7. Put a baking tray or pizza stone in the oven to heat.

2. 2

   Prepare vegetables

   Cut the pepper, red onion and leek into chunks, and halve the cherry tomatoes. Toss the vegetables with the oil, arrange them in a roasting tray, and season with salt and pepper if you like.

3. 3

   Roast the vegetables

   Roast the vegetables for 20 minutes.

4. 4

   Raise the temperature

   Take the vegetables out of the oven and increase the temperature to 220°C fan/240°C/475°F/Gas Mark 9.

5. 5

   Spread the purée

   Prepare the two pizza doughs and spread the tomato purée over them, leaving a 1 cm border around each edge.

6. 6

   Add the filling

   Arrange the roasted vegetables over one half of each dough. Add the mozzarella and sprinkle the herbs over the filling.

7. 7

   Fold and seal

   Dab water around the 1 cm border. Fold the uncovered half of each dough over its filling and press the edges together, then fold the edge back on itself and press firmly with your fingers to seal.

8. 8

   Vent the tops

   Use a sharp knife or fork to make a hole in the top of each calzone so steam can escape during baking.

9. 9

   Bake the calzones

   Place the calzones on baking paper dusted with semolina or cornmeal. Use the paper to transfer them to the hot baking tray or pizza stone, then bake for 15 minutes.

10. 10

    Serve straight away

    Serve immediately, with salad or potato wedges if you like.

What are calzones?

A calzone is an Italian-style folded pizza: dough encloses the topping, forming a sealed parcel that bakes until browned. This version pairs mozzarella and tomato purée with a filling of roasted vegetables.

Roasting the vegetables first softens them and concentrates their flavour before they go into the dough. Ready-rolled bases make shaping the two calzones simpler.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1060 calories, 48g protein, 119g carbs, 42g fat.

The pizza dough supplies most of the carbohydrates, while mozzarella is the main source of fat and protein; the vegetables contribute some carbohydrates and fibre. Pair a calzone with a generous salad for a fresh side, or add potato wedges if you want a more substantial plate.

Roasting the vegetables

Cut evenly: similar-sized pieces of pepper, onion and leek roast at a more even pace, while halved cherry tomatoes can soften alongside them.

Keep the vegetables in a single layer in the roasting tray where possible. The recipe seasons them to taste, so add salt and pepper before roasting if desired.

Building the filling

Leave a border: spreading the tomato purée to within 1 cm of the edge leaves room to seal the dough without trapping sauce in the seam.

Fill one side: keep the vegetables and mozzarella on half of each base so the other half can fold over cleanly. Avoid letting the filling spill onto the border.

Sealing the edges

Moisten the border lightly with water, then press the edges together after folding the dough over the filling. Folding the edge back on itself and pressing firmly helps close the parcel.

Make a small opening on top with a knife or fork, as directed, to let steam escape while the calzones bake.

A hot surface for baking

Heating the baking tray or pizza stone in advance gives the dough a hot surface as it goes into the oven. Take care when transferring the calzones onto it.

Baking paper dusted with semolina or cornmeal helps you move the shaped calzones. The recipe bakes them for 15 minutes at 220°C fan/240°C/475°F/Gas Mark 9.

What to serve alongside

The suggested accompaniments are salad or potato wedges. A fresh salad adds a crisp contrast to the soft roasted filling and melted cheese.

Serve the calzones immediately after baking. Allow a moment for the filling to settle before cutting or biting into them.

Recipe notes & tips

• Heat the baking tray or pizza stone while the oven preheats.
• Cut the vegetables into similar-sized chunks so they roast evenly.
• Leave the full 1 cm border clear of purée and filling for sealing.
• Use only a little water on the dough edge so it is damp, not wet.
• Make the steam vent before transferring the calzones to the hot tray.
• Use the baking paper to help move the calzones safely.

Variations

• Fresh herbs: use fresh mixed herbs instead of dried, as the recipe allows.
• Homemade dough: replace the ready-rolled bases with dough you have made yourself.
• Extra salad: serve with a larger salad alongside the baked calzones.
• Potato wedges: add wedges as the suggested heartier accompaniment.
• Seasoning: adjust the salt and pepper on the vegetables to suit your taste.

Common mistakes to avoid

• Crowded roasting tray: the vegetables may soften without roasting evenly; spread them out in the tray.
• Overfilled dough: the edges can be difficult to seal; keep the filling on one half and away from the border.
• Wet edges: excess water can make sealing awkward; dab on just enough to moisten the 1 cm border.
• Unsealed seam: filling may escape during baking; fold the edge back and press it firmly together.
• No steam vent: trapped steam has no opening; make a hole in the top of each calzone.
• Cold baking surface: the recipe calls for a hot tray or stone; warm it in the oven before transferring the calzones.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat in an oven until hot throughout so the dough can crisp again; the exact reheating time will depend on the size of the portion.

Frequently asked questions