Mini mushroom, artichoke and olive calzones
- February 2014
- Serves 6
- Hands-on time 40 min, rising time 45-60 min, oven time 10-12 min.
These mini mushroom, artichoke and olive calzones make a hearty vegetarian treat. Serve as lunch, with a green salad, or pack up some for a picnic.
Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.
- Vegetarian recipes
- 18.9g (8.2g saturated)
- 60.7g (5.6g sugars)
Don’t waste your money on expensive buffalo mozzarella for this recipe – it’s too watery and its delicate flavour will be lost. The best choice here is cooking mozzarella, which is sold at supermarkets in firm blocks.
If you’re planning on eating the calzones in the evening, it makes sense to make the pizza dough earlier in the day and leave it to rise slowly in the fridge. Check on it from time to time – if it looks like it’s rising too much, poke it back down.
Rate & review