Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Bake with the Best
Kids' Baking
Inspiration
Blog

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Find out more here »

Home »
Baking Recipes »
Breads from Around the World »
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

Italian Mushroom, Pesto and Artichoke Calzone Ingredients

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

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

How to make Italian Mushroom, Pesto and Artichoke Calzone

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.
Pour the olive oil and warm water and mix to a ball.
Turn onto a lightly floured surface and knead for 10 minutes.
Leave in a warm place to rise for 30 minutes.
Preheat the oven to 220°C/200°C Fan/425°F/Gas mark 7.
Divide to dough into four and knead each one into a smooth ball, then roll them out into 15cm/6inch circles.
Spread the pesto onto one side of each round and top with the garlic, mushrooms and articokes.
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.
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.

Reviews

Read all reviews (0) | Average rating: 0 stars

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win a year's supply of Billington's Sugar

Upload an image of your Ultimate Gingerbread man recipe and you'll be in with a chance to win a year's supply of Billington's sugar including Golden Caster Sugar, Light Muscovado Sugar, Dark Muscovado Sugar, Golden Granulated Sugar, Golden Icing Sugar and Molasses Sugar

Click here to enter today

Win 1 of 10 year's supply of Allinson Flour

Answer this question correctly and you could win 1 of 10 year's supply of Allinson Flour, including plain white, self raising, plain wholemeal, strong white, strong wholemeal and easy bake yeast.

Click here to enter

Win 1 of 10 Stork World Baking Day Hampers

Answer the simple question below and you could get your hands on 1 of 10 World Baking Day hampers borught to you by Stork, helping Britain bake better since 1920.