Mushroom & goat’s cheese calzone
A versatile veggie meal that’s bursting with flavour. Try some other easy filling ideas too
- Prep:10 mins
- Serves 2
Nutrition per serving
- kcal 484
- fat 17g
- saturates 7g
- carbs 66g
- sugars 4g
- fibre 7g
- protein 20g
- salt 3.21g
- 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
TipMake 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.
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.