Vegetable calzones

    1 hour 10 min

    This recipe is a twist on Canescione, an Italian savoury pie made with pizza dough and stuffed with vegetables and cured meat, eaten at Easter and originating from the southern regions of Italy. This is my family recipe and is a simpler, vegetarian variation. I shape the pizza dough into 4 discs and fill them, similar to a calzone, with mixed green veg, garlic, capers and olives.

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    Makes: 4 calzones

    • 1kg mixed green vegetables, such as spinach, rainbow chard, etc
    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic
    • 1 tablespoon capers
    • 1 tablespoon black and green olives
    • salt, as needed
    • 1 egg, lighlty beaten
    • 500g pizza dough

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with parchment paper.
    2. Cook the vegetables in a large pot of boiling water for 2 minutes. Drain.
    3. In a large pan over low heat, heat 2 tablespoons olive oil; add garlic and cook until softened and golden in colour, about 1 minute. Add the cooked and drained green veg; stir to coat in oil and cook for 7 to 10 minutes.
    4. Remove from heat and set aside to cool down; add capers and olives and season to taste with salt.
    5. Divide pizza dough into 4 equal pieces. Roll out each piece to create a square shape.
    6. Spoon 1/4 of the vegetable mix onto one side of each square.
    7. Fold over the pizza dough and seal the edges by pinching with your fingers or pressing down with a fork.
    8. Transfer the 4 calzones onto the lined baking tray; brush with beaten egg. Bake in preheated oven for about 40 minutes, or until golden brown. Serve warm.


    You can saute the vegetables in advance, up to 1 day, and store in the fridge.

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