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Italian Mushroom, Pesto and Artichoke Calzone

Italian Mushroom, Pesto and Artichoke Calzone

Recipe Submitted By: bakingmad

Ideal for picnics

Preparation Time 50 minutes
Baking Time 35 minutes
Portions 4
Skill Level Easy
Average Rating 0 stars
 

Italian Mushroom, Pesto and Artichoke Calzone Ingredients

300 grams Very Strong Bread Flour (Allinson Premium Wholemeal) Very Strong Bread Flour (Allinson Premium Wholemeal)
4 tbsp Pumpkin Seeds, or linseed or poppy seeds
7 grams Easy Bake Yeast (Allinson) Easy Bake Yeast (Allinson)
1 tsp Salt
1 tsp Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
2 tbsp Olive Oil
200 ml Water warm
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Additional Ingredients

60 grams Pesto
1 Cloves Garlic crushed
8 Mushrooms, sliced
8 Artocoke antipasti, drained from oil and sliced
1 tbsp Olive Oil
 

This recipe uses

  • Very Strong Bread Flour (Allinson Premium Wholemeal)
  • Easy Bake Yeast (Allinson)
  • Golden Caster Sugar (Billington's)

How to make Italian Mushroom, Pesto and Artichoke Calzone

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  1. Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.
  2. Pour the olive oil and warm water and mix to a ball.
  3. Turn onto a lightly floured surface and knead for 10 minutes.
  4. Leave in a warm place to rise for 30 minutes.
  5. Preheat the oven to 220C/200C Fan/425F/Gas mark 7.
  6. Divide to dough into four and knead each one into a smooth ball, then roll them out into 15cm/6inch circles.
  7. Spread the pesto onto one side of each round and top with the garlic, mushrooms and articokes.
  8. Brush water around the rim of each circle and cover the filling with the other half of the dough to make a crescent shape. Press down the edges well to seal, and cut a couple of holes in the top of each calzone.
  9. Brush each one with olive oil, and sprinkle over the reserved seeds. Put onto the baking sheet and bake for 15 minutes until th crust is golden and crisp.
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