Recipes
Mediterranean calzone with sides
No knives and forks required - ideal for a laid-back movie night
No knives and forks required - ideal for a laid-back movie night
Cook: 1 Hour
Serves: 4
Price: £1.37 per serving
Nutritional Information
Each 457g serving contains
Energy
2792kj
667kcal
2792kj
667kcal
33%
Fat
20.1g
20.1g
High
29%
29%
Saturates
7.8g
7.8g
Med
39 %
39 %
Sugars
19.3g
19.3g
High
21%
21%
Salt
2.51g
2.51g
High
42%
42%
of your reference intake.
Typical energy values per 100g:
611kj/146kcal
Typical energy values per 100g:
611kj/146kcal
Ingredients
2tsp rapeseed oil
420g pack Asda Chunky Mediterranean Vegetables
100g Asda Basil & Tomato Pizza Topper
1 x 400g Asda Ready Rolled Pizza Base
20g plain flour, for dusting
125g Asda Light Mozzarella, drained and finely shredded
20g Parmesan, finely grated
2 sweet potatoes, washed and cut into wedges
1tsp Asda Smoked Paprika
100ml Asda 50% Less Fat Fresh Soured Cream
2tbsp chives, finely chopped
¼ clove garlic, finely crushed
150g cherry tomatoes, finely chopped
30g Asda Wild Rocket
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Toss together 1tsp of the oil with the Mediterranean vegetables in a large roasting tin and cook in the oven for 25 mins until softened and turning golden. Cool slightly then add the pizza topper and stir to make sure the veg is completely coated.
3
Meanwhile, on a large baking tray, toss the sweet potato in the other 1tsp oil and the paprika, then roast for 20-25 mins until golden and tender.
4
Increase the oven temperature to 220C/200C Fan/Gas 7.
5
On a lightly floured surface, unroll the pizza base. Cut out 4 circles about 14cm in diameter, using a plate as a guide, rerolling the pizza base as necessary. Spoon a little of the veg onto one half of each circle and top each with a quarter of the mozzarella. (Any leftover veg can be served as a side.)
6
Gently fold over the other half of the dough to form a semicircular pasty shape. Crimp the edges with your fingers and thumbs to seal in the filling. Repeat with the other pieces of dough and the rest of the veg and mozzarella. Cut a small hole into the top of each calzone to let any steam escape during cooking. Bake for 15-25 mins until golden and puffed up.
7
Mix the soured cream with the chives and garlic – reserve a few chives to garnish the top of the dip.
8
Put the tomatoes into a separate bowl to serve as a simple salsa.
9
Sprinkle the hot calzone with the Parmesan and serve with the wedges, chive dip, salsa and rocket.