Mushroom and goat’s cheese calzone
Mushroom & goat’s cheese calzone
A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too
- Prep: 10 mins
Cook: 20 mins
Plus rising - Serves 2
- Easy
Ingredients
- 220g pack pizza base mix
- 2 tsp olive oil
- 250g mixed mushrooms, such as chestnut, Portobello, porcini or shiitake
- 1 fat garlic clove, crushed
- pinch chilli flakes
- 1 tsp rosemary leaves, finely chopped
- 1 tbsp half-fat crème fraîche
- 100g goat's cheese
- rocket, to serve
Make it different
Mozzarella & chilli meatballs
Squeeze the meat out of 4 pork sausages and mix with ½ tsp chilli flakes. Roll into balls and fry for 5 - 10 mins until brown. Tip in 200ml tomato pasta sauce and some seasoning. Cool a little, then use as a filling with 125g ball mozzarella, torn.
Make it different
Spinach & ricotta
Wilt a 200g bag baby spinach, squeeze
water out and season. Shred, then
fold through 250g ricotta, freshly
grated nutmeg and 50g grated
Parmesan cheese.
Make it different
Pesto, mozzarella & Parma ham
Fill with 3 tbsp pesto, 125g ball mozzarella,
torn and 4 slices Parma ham.
Spinach & ricotta
Wilt a 200g bag baby spinach, squeeze
water out and season. Shred, then
fold through 250g ricotta, freshly
grated nutmeg and 50g grated
Parmesan cheese.
Method
-
Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.
-
Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.
-
Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.
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