Calzone
Prep
45 min
Cook
25 min
Serves
4
Skill
Vegetarian
Prep
45 min
Cook
25 min
Serves
4
Skill
LunchboxSoy MilkMainsEntertainingSo Good Frozen DessertWinter WarmersGood Source of ProteinGood Source of CalciumLow in FatLow in SugarLow in Sodium
High in fibre and calcium, this is the perfect winter indulgence to enjoy on a cosy night in.
Ingredients
Dough base
- 1/3 cup warm So Good Lite soy milk
- 2/3 cup warm water
- 1 tsp sugar
- 1 tsp dried yeast
- 1 1/2 cups plain white flour
- 1/2 cup plain wholemeal flour
- 1/2 tsp salt
- 1 tbs olive oil
Filling
- 1/4 cup tomato paste, no added salt
- 2 tsp pesto (optional)
- 1/2 cup grated edam or feta cheese
- 3 cups other vegetable filling (eg spinach, tomato, roasted sweet potato (kumara), roasted pumpkin, roasted zucchinis (courgettes) or eggplant)
Nutrition per serving
1880 kJ
energy kj
17 g
protein
3 g
saturated fat
8.8 g
dietary fibre
67 g
carbohydrate
12 g
sugars
454 mg
sodium
Method
- In a small bowl combine the warm So Good Lite and water, stir in the sugar and sprinkle the yeast on top.
- Place the flours and salt in a separate mixing bowl, and stir in the oil.
- Add the yeast mixture when it is frothy, and stir well. Knead on a well-floured surface for about 5 minutes. Put it back in bowl and microwave for 1 minute on low and let stand for 10 minutes. Repeat until dough has doubled in size - 2 times more is usually enough.
- Divide the bread mixture into slightly uneven portions. Roll the larger portion into a circle to fit the tray. Spread the tomato paste and pesto onto dough, leaving a 2cm border around the edge. Place whatever other fillings you have chosen.
- Roll the second piece of dough to cover the filling. Brush the edge of the base with water and fold to meet the top layer. Pinch the two together.
- Preheat oven to 200°C. Place the tray on the warm stove top for about 5-10 minutes to allow the dough to rise before baking. Bake for 25 minutes at 200°C or until golden brown.
Dough base
- 1/3 cup warm So Good Lite soy milk
- 2/3 cup warm water
- 1 tsp sugar
- 1 tsp dried yeast
- 1 1/2 cups plain white flour
- 1/2 cup plain wholemeal flour
- 1/2 tsp salt
- 1 tbs olive oil
Filling
- 1/4 cup tomato paste, no added salt
- 2 tsp pesto (optional)
- 1/2 cup grated edam or feta cheese
- 3 cups other vegetable filling (eg spinach, tomato, roasted sweet potato (kumara), roasted pumpkin, roasted zucchinis (courgettes) or eggplant)
Nutrition per serving
1880 kJ
energy kj
17 g
protein
3 g
saturated fat
8.8 g
dietary fibre
67 g
carbohydrate
12 g
sugars
454 mg
sodium
- In a small bowl combine the warm So Good Lite and water, stir in the sugar and sprinkle the yeast on top.
- Place the flours and salt in a separate mixing bowl, and stir in the oil.
- Add the yeast mixture when it is frothy, and stir well. Knead on a well-floured surface for about 5 minutes. Put it back in bowl and microwave for 1 minute on low and let stand for 10 minutes. Repeat until dough has doubled in size - 2 times more is usually enough.
- Divide the bread mixture into slightly uneven portions. Roll the larger portion into a circle to fit the tray. Spread the tomato paste and pesto onto dough, leaving a 2cm border around the edge. Place whatever other fillings you have chosen.
- Roll the second piece of dough to cover the filling. Brush the edge of the base with water and fold to meet the top layer. Pinch the two together.
- Preheat oven to 200°C. Place the tray on the warm stove top for about 5-10 minutes to allow the dough to rise before baking. Bake for 25 minutes at 200°C or until golden brown.