| | Vegetarian calzones
Vegetarian calzones
Vegetarian calzones 4.3-5 9
  • Calories: 795 kj
  • Fat: 2.9g
  • Carbohydrates: 30.7g

How to Make:

  1. Combine yeast, sugar and 1 tablespoon plain flour in a bowl. Whisk in 1 cup warm water until yeast has dissolved. Cover. Stand in a warm place for 15 minutes or until mixture is foaming.
  2. Place wholemeal plain flour and remaining plain flour in a food processor. With the motor running, add yeast mixture and oil. Process until mixture forms a ball. Turn out onto a lightly floured surface. Knead until smooth. Place dough in a large lightly oiled bowl. Cover with lightly oiled plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
  3. Preheat oven to 200°C/180°C fan-forced. Lightly dust 2 large baking trays with flour. Combine capsicum, mushroom, onion, pineapple and cheese in a bowl.
  4. Using your fist, punch dough down. Turn out onto a lightly floured surface. Gently knead until smooth. Divide into 8 portions. Using a lightly dusted rolling pin, roll each portion out to a 12cm round. Spread each round with 1/2 teaspoon tomato paste. Top half of each round with one-eighth vegetable mixture. Fold pastry over to enclose filling. Pinch edges together to seal. Place on prepared trays.
  5. Bake for 20 minutes or until lightly browned and cooked through. Set aside to cool. Wrap in plastic wrap. Refrigerate.
Time for preparing:
20 min.


  • 2 teaspoons instant dried yeast
  • 1 teaspoon caster sugar
  • 1/2 cup plain flour
  • 2 cups wholemeal plain flour
  • 2 teaspoons olive oil
  • 1/2 small red capsicum, finely chopped
  • 1/2 small green capsicum, finely chopped
  • 4 button mushrooms, thinly sliced
  • 1/2 small brown onion, finely chopped
  • 1/2 cup drained pineapple pieces in natural juice
  • 1/3 cup reduced-fat grated mozzarella cheese
  • 1 tablespoon salt-reduced tomato paste