Serves 6

Tomato and mozzarella calzone recipe

rate this recipe Thanks for rating!

Takes 45 minutes to make

280g packet pizza base mix (or if you prefer to make your own, see 'tip')
Flour, for dusting
1/2 x 300g jar Napolina pizza sauce
2 x 125g mozzarella balls, drained and chopped
1 garlic clove, crushed
Good handful of fresh basil leaves

Add to my cookbook

Print this recipe

Email a friend

1. Preheat the oven to 220C/fan200C/gas 7. Make up the pizza base mix according to the packet instructions or make your own dough. Divide the dough into 6, shape into balls, then flatten and roll out into 15cm rounds on a lightly floured surface. Brush cold water around the edges.
2. Divide the pizza sauce between the pizza bases, spreading evenly and leaving a small border around the edge. Place the mozzarella and crushed garlic on one side of each dough round, tear the basil leaves and scatter over the top, then season with a little black pepper. Enclose the filling by lifting over the other side of the dough. Press the edges firmly together to seal and transfer to a large baking sheet.
3. Cut a couple of tiny holes in the centre of each calzone. Bake for 15 minutes, or until the calzone is pale-golden. Serve with green salad leaves.

Nutritional info

Per serving: 281kcals, 10.4g fat (6.3g saturated), 14.5g protein, 32.5g carbs, 2.3g sugar, 1g salt

Chef's tip

This recipe uses a pizza base mix for speed, but many brands contain hydrogenated fat. You can make up the dough yourself. Mix 300g strong white bread flour, a good pinch of salt and 3/4 x 7g sachet of easy-blend yeast with 2 tablespoons olive oil and just enough warm water to make a soft, springy dough. You can freeze a couple of the calzones unbaked. If you do, bake from frozen for 20 minutes, until golden.

Other recipes by Felicity Barnum Bobb

Other Italian recipes

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

Cauliflower tortelloni cheese recipe

A rather old-fashioned rice salad recipe

Sausage and roast vegetable pasta bake recipe

Salmon gnocchi bake recipe

Tiramisu recipe

Italian baked almond cheesecake recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.