Kale and Squash Calzones Recipe

Kale and squash calzones

  • makes 6
  • Easy

Cook in advance and stash these moreish veggie calzones away for an easy midweek meal – simply cook from frozen



  • diced butternut squash and sweet potato 350g pack
  • olive oil 1 tbsp
  • onion 1/2, finely diced
  • garlic 2 cloves, sliced
  • tomato and herb sauce 300g jar
  • ciabatta bread mix 300g
  • plain flour for dusting
  • kale 2 handfuls, washed and dried
  • fennel seeds 1 tbsp, toasted
  • mozzarella 2 x 125g balls, well drained
  • basil a small bunch, leaves picked


  • 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.

Nutritional Information

  • Kcals 363
  • Fat 16.9g
  • Saturates 7.1g
  • Carbs 35.7g
  • Sugars 8.9g
  • Fibre 3.6g
  • Protein 15.1g
  • Salt 1.1g