| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
First, Taste |
6 |
servings |
INGREDIENTS
| 2 |
|
145 g packet pizza dough mix |
| 1 |
|
Clove garlic; crushed |
| 4 |
oz |
Mature Cheddar cheese; grated |
| 2 |
tb |
Parsley; roughly chopped |
| 1 |
|
400 g can cherry tomatoes |
| 2 |
tb |
Basil leaves |
| 2 |
tb |
Sun dried tomato puree |
| 1 |
|
400 g can canellini beans; drained and rinsed |
| 1 |
|
400 g can borlotti beans; drained and rinsed |
| 1 |
ts |
Brown sugar |
|
|
Freshly ground black pepper |
INSTRUCTIONS
FILLING
Preheat the oven to 200C/400F/gas 6. Lightly grease a non-stick baking
tray. Make up the pizza dough as instructed on the packets, adding the
garlic and parsley.
Roll out the pizza into a 30cm round and place on the baking tray.
In a bowl, combine all the filling ingredients together and spoon
over half of the dough. Wet the edges of the dough with water and
fold over to form a large turnover.
Dust the calzone lightly with flour and bake in the oven for
approximately 25-30 minutes or until golden, cooked and crisp. Serve
with a crisp green salad.
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