Mozzarella Pepper Aubergine Calzone Recipes
MOZZARELLA, PEPPER & AUBERGINE CALZONE
Try these healthy Italian-inspired mozzarella, pepper and aubergine calzones for a working lunch, or pack up and eat outdoors on a warm day
Provided by Sara Buenfeld
Categories Lunch, Snack, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) - it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.
- Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn't, fry, covered, for a few extra mins.
- Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.
- Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.
Nutrition Facts : Calories 523 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 24 grams protein, Sodium 0.7 milligram of sodium
SAUSAGE, PEPPER & MOZZARELLA CALZONES
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add sausage, onion and peppers. Cook until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in sherry, 1 teaspoon each oregano and rosemary, vinegar, salt and pepper; heat through. On a lightly floured surface, divide each loaf of dough into six portions. Roll each into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary., Spread 1 tablespoon pizza sauce over half of each circle to within 1/2 in. of edge. Spoon about 1/4 cup sausage mixture over sauce. Sprinkle with 2 tablespoons cheese. Fold dough over filling; press edge with a fork to seal. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes., Meanwhile, preheat oven to 400°. In a small bowl, whisk egg and water; brush over calzones. Bake 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones. Freeze option: Freeze cooled calzones in a resealable plastic freezer bag. To use, reheat calzones on a greased baking sheet in a preheated 375° oven until heated through.
Nutrition Facts :
CALZONES OF TOMATO, MOZZARELLA AND BASIL
Make and share this Calzones of Tomato, Mozzarella and Basil recipe from Food.com.
Provided by 2Bleu
Categories Kid Friendly
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Brush each pastry sheet with olive oil. Season with salt and pepper. Spread the roasted garlic puree onto each sheet. Lay tomatoes and mozzarella slices onto each sheet. Season with Italian seasoning and 1/2 the basil.
- Brush edges with an egg wash, and fold over to a triangle shape. Seal edges with fork tines. Cut 3 small slits in top to allow steam to vent.
- Brush tops with remaining egg wash, then sprinkle tops with parmesan cheese. Bake for 15-20 minutes or until the cheese starts to bubble and brown.
- Garnish with sprinkles of fresh basil and a side dish of the tomato sauce.
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