Roasted Vegetable and Olive Calzone

Servings: Makes: 8

Nutritional Information:

Per 100g

Calories 158, Fat 2.6g, Saturates 0.4g, Carbohydrates 28g, Sugars 3.0g, Protein 5.0g, Salt 0.23g


For the Dough:

650g (4 2/3 cups)
7g sachet of
3 tsp
375ml (1 2/3 cups)
Warm Water

For the Filling:

For the Sauce:



Mix all the dry ingredients for the dough together in a large bowl. Gradually add the water and oil, whilst mixing with your hand until the mixture comes together as a soft dough.


Turn the dough out on to a floured worktop and knead for a minimum of 5 minutes, until smooth and elastic.


Return the dough to an oiled bowl, cover with a clean tea towel and place in a warm place to rise for 1 hour.


Preheat the oven to 200°C (Gas Mark 6, 400°F). Place the vegetables for the filling in a roasting dish with some seasoning and a drizzle of olive oil. Transfer to the oven and bake for 30 minutes.


Place all the sauce ingredients in a saucepan and bring to a gentle simmer. Leave to cook for 20 minutes or until slightly reduced.


When the dough has finished rising, divide into 8 equal portions. On a well floured surface, roll and stretch each ball of dough to a round 9 inch circle.


Spread some tomato sauce onto each pizza along with some roasted vegetables and grated cheese.


Fold over the dough to encase the filling and crimp and roll the free edges together to seal completely.


Place the calzones on a baking sheet sprinkled with flour and bake in the hot oven for 20 minutes, or until golden and puffy.


Remove from the oven and serve immediately, with an extra drizzle of olive oil poured over.


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