Preparation time is 45minutes
Cook time is 50minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 7grams dried yeast
- 2 1/2 cup plain flour
- 20grams butter
- 1/3 cup kalamata olives, sliced
- 1/2 cup basil leaves, roughly chopped
- 3 roma tomatoes, halved, deseeded, roughly chopped
- 350grams button mushrooms
- 1tablespoons balsamic vinegar
- 20grams parmesan, shaved
- 120grams baby rocket leaves
- 280grams chargrilled eggplant, drained, rouly chopped
- 1/4 cup olive oil
- 1 egg, whisked
- 1teaspoons caster sugar
- 3/4 cup provolone cheese, grated
- 1teaspoons salt
Nutrition per serving
3380kJ
Protein
22.4grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 220°C. Line 2 baking trays with baking paper.
Step 2 of 6
Whisk 3/4 cup warm water, yeast, sugar and salt in a jug to combine. Set aside for 10 minutes until mixture is frothy.
Step 3 of 6
Sift flour into a bowl. Add yeast mixture to flour with 2 tbs oil. Stir until combined. Turn dough out onto lightly floured surface and knead for 5 minutes until smooth. Transfer to a greased bowl. Cover and set aside.
Step 4 of 6
To make the filling, heat the remaining oil and butter in a frying pan over medium-high heat until butter melts. Add mushroom and cook, stirring occasionally, for 10 minutes until golden. Transfer to a plate lined with paper towel.
Step 5 of 6
Divide dough into 4 even portions. Roll each portion into a thin 24cm round. Combine eggplant, tomato, olives and mushroom in a bowl. Place 1/4 of the mixutre onto 1 half of each calzone, leaving a 2cm border. Sprinkle over provolone and basil. Brush border with water. Fold dough over filling. Press edges together to seal. Transfer to trays. Brush tops with egg. Sprinkle over salt and pepper. Bake for 15-20 minutes or until golden and crisp.
Step 6 of 6
Add rocket, oil and balsamic to a bowl. Toss to combine. Top with parmesan. Serve calzone with salad.
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