Tomato calzone

Name: Tomato calzone
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 200g white bread mix; 1 tbsp tomato chutney; 1 tbsp caramelised onions; 60g cherry tomatoes, halved; 60g baby plum tomatoes, halved; Few semi-dried tomatoes in oil, drained; 100g creamy goat’s cheese, crumbled; A little milk, for brushing; Green salad, to serve

Medium
May 2009

Medium
May 2009

Serves 2
Hands on time 15 min, oven time 20 min

This tomato calzone is an easy, tasty and fun veggie supper, ideal for a Friday night. The filling would also work
well as a pizza topping.

Vegetarian recipes

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Ingredients

200g white bread mix
1 tbsp tomato chutney
1 tbsp caramelised onions
60g cherry tomatoes, halved
60g baby plum tomatoes, halved
Few semi-dried tomatoes in oil, drained
100g creamy goat’s cheese, crumbled
A little milk, for brushing
Green salad, to serve

200g white bread mix
1 tbsp tomato chutney
1 tbsp caramelised onions
60g cherry tomatoes, halved
60g baby plum tomatoes, halved
Few semi-dried tomatoes in oil, drained
100g creamy goat’s cheese, crumbled
A little milk, for brushing
Green salad, to serve

Method

Heat the oven to 220°C/fan200°C/gas 7. Pour the white bread mix into a bowl and follow the pack instructions to make into a dough, kneading until soft and smooth. Halve the dough, roll each half into an 18cm circle, and leave to rest for 10 minutes in a warm place.
Leaving a 2cm border, spread the tomato chutney and the caramelised onions over each base. Mix the cherry tomatoes with the baby plum tomatoes and the semi-dried tomatoes. Season and spoon between the dough circles, then top with the goat’s cheese.
Brush the borders with a little water and fold each into a semi-circle, pressing the edges together well to seal. Place on a baking tray, brush all over with a little milk and cook in the oven for 15-20 minutes, until golden and crisp. Serve with a simple green salad, if you like.

Method

Heat the oven to 220°C/fan200°C/gas 7. Pour the white bread mix into a bowl and follow the pack instructions to make into a dough, kneading until soft and smooth. Halve the dough, roll each half into an 18cm circle, and leave to rest for 10 minutes in a warm place.
Leaving a 2cm border, spread the tomato chutney and the caramelised onions over each base. Mix the cherry tomatoes with the baby plum tomatoes and the semi-dried tomatoes. Season and spoon between the dough circles, then top with the goat’s cheese.
Brush the borders with a little water and fold each into a semi-circle, pressing the edges together well to seal. Place on a baking tray, brush all over with a little milk and cook in the oven for 15-20 minutes, until golden and crisp. Serve with a simple green salad, if you like.

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