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Wholemeal Italian mushroom, pesto and artichoke calzone

  • Total Time

    1h 15m
    • Prep Time

      1h 0m
    • Bake Time

      15m
  • Serves

    4


A wonderful mix of flavours surrounded by a wholemeal pizza dough. Ideal for a Summer lunch outside and easy to make too!  

Method

  1. Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.

  2. Pour in 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 220°C (fan 200°C, 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 artichokes.

  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 the crust is golden and crisp.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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