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Zucchini and Sundried Tomato Calzone


These delightful Italian bread pasties are equally fantastic for lunches, picnics, or hot out of the oven for tea.


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
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


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


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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Cameron Green
Last Updated - Fri, 30 Jan 2015 07:04:32 -0600