Tomato calzone

Tomato calzone
  • Serves icon Serves 2
  • Time icon 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.


  • 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


  1. 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.
  2. 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.
  3. 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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