Zucchini and Sundried Tomato Calzone
Introduction
These delightful Italian bread pasties are equally fantastic for lunches, picnics, or hot out of the oven for tea.
Ingredients
Dough | |
1. | 3 cups wholemeal plain flour |
2. | 1 teaspoon sea salt |
3. | 1 tablespoon sugar |
4. | 1 sachet (7-8g) dried yeast |
5. | 1 tablespoon oil |
6. | 1 cup warm water |
Filling | |
7. | 1 large onion, sliced |
8. | 600g zucchini, sliced |
9. | 1 tablespoon olive oil |
10. | 2 cloves garlic, crushed |
11. | 1/2 teaspoon sea salt |
12. | plenty of fresh ground pepper |
13. | 300g silken tofu |
14. | 3 tablespoons cornflour |
15. | 1/2 cup (100g) sundried tomatoes, sliced |
16. | 4 teaspoons of dried basil |
Instructions
To Make Dough | |
1. | Mix the first four ingredients in a bowl |
2. | Add the oil and water and mix to a soft dough and knead for a minute or two |
3. | Place back into the bowl, cover and let rise for about 30 minutes |
4. | In the meantime, make the filling |
To Make Filling | |
5. | Heat the oil in a fry pan, add onions, zucchini,and garlic and saute for about 5 minutes until the zucchini is just beginning to soften. Add basil, salt and pepper |
6. | Place in a strainer to remove excess juices |
7. | In a large mixing bowl, mash the tofu with the cornflour |
8. | When the zucchini mix has cooled, add this to tofu along with the sundried tomatoes. Mix well |
Constructing Calzones | |
9. | Punch down the risen dough. Place onto floured bench and cut into 12 even pieces |
10. | With a rolling pin, roll out each piece of dough into a circle of about 10cm in diameter |
11. | Place about 2 heaped tablespoons of filling onto each piece of dough |
12. | Fold the dough over to cover filling and seal well by pinching the ends of the dough together |
13. | Preheat the oven to 180 degrees celcius |
13. | Place the calzones on a lightly oiled baking tray and let rise again for about 10 minutes until the oven preheats |
14. | Bake for about 30 minutes |
15. | Serve with a crisp green salad |
Tips
Traditionally, the calzones are brushed with olive oil on coming out of the oven, but are just as good without it.
by Irene Drokan
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