Mushroom & goat’s cheese calzone
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
Plus rising
A star rating of 4.2 out of 5.9 ratingsRate
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A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal484
- fat17g
- saturates7g
- carbs66g
- sugars4g
- fibre7g
- protein20g
- salt3.21g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
RECIPE TIPS
MAKE 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.
Recipe from Good Food magazine, May 2011
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A star rating of 4.2 out of 5.9 ratings
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