Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Steam or boil the squash and sweet potato until tender, then drain really well.
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.
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.
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.
At this stage the calzones can be frozen on a tray and, once frozen, transferred to freezer bags – they’ll keep for 3 months.
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.