Kale and squash calzones
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Skip to ingredients
- 350g pack diced butternut squash and sweet potato
- 1 tbsp olive oil
- 1/2 onionfinely diced
- 2 cloves garlicsliced
- 300g jar tomato and herb sauce
- 300g ciabatta bread mix
- for dusting plain flour
- 2 handfuls kalewashed and dried
- 1 tbsp fennel seedstoasted
- 2 x 125g balls mozzarellawell drained
- a small bunch basilleaves picked
Nutrition: per serving
- kcal363
- fat16.9g
- saturates7.1g
- carbs35.7g
- sugars8.9g
- fibre3.6g
- protein15.1g
- salt1.1g
Method
step 1
Steam or boil the squash and sweet potato until tender, then drain really well.
step 2
Heat the olive oil in a pan and add the onion and a pinch of salt. Cook for 5 minutes or until soft, then add the garlic and cook for 1 minute. Pour in the sauce and simmer for 5 minutes until thickened, then season and leave to cool.
step 3
Make the ciabatta dough following pack instructions, then leave the dough to prove for 30 minutes. Split the dough into 6 pieces and roll each into a ball. Cover with a damp tea towel to stop them drying out.
step 4
Roll each ball into a 20cm-diameter circle on a lightly floured worksurface. Spread the tops with 1-2 tbsp of the tomato sauce, leaving a 2cm border. Add some squash and sweet potato, kale and fennel seeds evenly to each, then tear over the mozzarella and a few basil leaves. Fold the dough over on itself and crimp the edge to seal in the filling. Repeat with the remaining dough and filling.
step 5
At this stage the calzones can be frozen on a tray and, once frozen, transferred to freezer bags – they’ll keep for 3 months.
step 6
To cook, heat the oven to 200C/fan 180C/gas 6. Put the calzones on a baking paper-lined baking sheet and cook for 25-30 minutes until crisp. To cook from frozen, bake for 50 minutes-1 hour at the same temperature.
