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Spring Vegetable Calzones

Recipe Submitted By: bakingmad

This Spring Vegetable Calzone is a Pizza with a difference!

250 grams	Warm Water For The Dough
60 ml	Olive Oil For The Dough
1.50 tsp	Granulated Sugar (Silver Spoon Homegrown) For The Dough
1.50 tsp	Salt For The Dough
450 grams	Strong White Bread Flour (Allinson) For The Dough
2.50 tsp	Easy Bake Yeast (Allinson) For The Dough
2 grams	Bulbs Of Fenne For The Filling , Trimmed And Thinly sliced
5	Baby Leeks For The Filling, Sliced
255 grams	Ricotta Cheese For The Filling
125 grams	Pack Mozzarella Cheese For The Filling
2	Cloves of Garlic For The Filling ,Crushed crushed Salt and Freshly Ground Black Pepper
	Olive Oil To finish ,For Brushing

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First prepare the filling ingredients.
Blanch the fennel and leek in boiling water for 3 minutes.
Drain and leave to cool.
To make the dough, put the flour, sugar, salt and yeast into a bowl and mix to a soft dough with the oil and water.
Turn onto a floured surface and knead for 10 minutes.
Divide the dough into six pieces and roll each piece into a round about 20cm (8in) in diameter.
Cover one half of each circle with the ricotta cheese leaving a dough rim 1cm (½in) around the edge.
Top the ricotta with the cooled vegetables, some garlic and seasoning
Brush water around the edge of the each dough circle and fold in half, enclosing the filling like a pasty.
Press the edges together to seal.
Transfer the calzones to a greased baking sheet and leave to rest for 15 minutes covered with a tea towel.
Brush with olive oil and bake in an oven preheated to 220°C/fan 200°C/Gas Mark 7 for 25 minutes until golden.
Brush again with olive oil while still hot.
Serve hot with a crispy salad.