Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Make the bread mix following the packet instructions and leave it to rise while you make the filling.
Heat 2 tbsp oil in a frying pan, add the onion and fry for 8 minutes until soft. Add the garlic and cook for 1 minute, then add the chorizo for another 5 minutes until it starts releasing its oil. Add the chilli flakes, paprika, chopped tomatoes and passata. Simmer for 20 minutes, until the sauce has thickened and the tomatoes have broken down. Stir in the basil, and season well. Allow too cool a little. Cut the mozzarella into cubes and leave to drain in a sieve (if it was in water).
Divide the dough into 6 equal pieces (about 140g each) on a floured worksurface, and roll out to make 1/2cm thick rounds, about 20cm wide. Put a generous spoonful of the sauce onto each base and spread over half, leaving a 3cm border around the edge, then scatter a few pieces of mozzarella on top.
Fold the dough over the filling and pinch the sides together, making sure to seal the whole edge. Fold the sealed dough over and crimp to make sure no sauce leaks out when cooking. Make a steam hole in the top of each. Carefully transfer the calzones to a baking paper-lined baking sheet and freeze until solid, then individually wrap in clingfilm or foil.
To serve, heat the oven to 220C/fan 200C/gas 7. Unwrap the frozen calzones, put onto a baking tray and cook for 30 minutes, or until the dough is puffed and golden. Stick a metal skewer into the steam hole to check the filling is piping hot before serving.