This was adapted from a recipe on EatingWell. I substituted homemade wholemeal pizza dough for their shop bought one, silken tofu for the ricotta and homemade mozzarella style cheese for the dairy version. The “moxarella” is this one, and you will need about 1/2 to 2/3 of the amount that recipe makes (1 cup).
Broccoli & Corn Calzones
Prep time
Cook time
Total time
Author: Deb
Cuisine: Italian
Serves: 4
Ingredients
- 1 ½ cups chopped broccoli florets
- 1 ½ cups frozen sweetcorn
- 1 cup "moxarella cheese" (see link above in introduction)
- ⅔ cup silken tofu
- 4 spring onions, finely sliced
- ½ tsp garlic powder
- handful of fresh basil leaves, finely chopped
- Salt & pepper to taste
Instructions
- Heat the oven to 220 degrees Celsius.
- Place baking paper on two (or one large) baking trays.
- Prepare the pizza dough - as linked introduction. Roll out to about the size of side plate.
- Mix all the filling ingredients together, and scoop about ¾ cup onto one half of a round of dough and arrange into a crescent shape.
- Using a pastry brush - or your finger! - wet the dough around the edge next to the filling.
- Fold the other half over the top, stretching down onto the moistened edge.
- Crimp the edges together, making small overlapping folds working from right to left.
- Place on the baking trays and make 3 or 4 cuts in the top of each to allow the steam to escape.
- Bake for 12 minutes, re-pierce the holes in the tops, then swap the trays over and bake for a further 12 minutes or until golden and the filling is bubbling up out of the holes a little.
- Allow to cool for 10 minutes before serving (or be prepared to take the skin off the roof of your mouth..!)
