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Sun-Dried Tomato Calzone

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Ingredients

4 baby aubergines (eggplant)
3 shallots, chopped
45ml/3 tbsp olive oil
1 garlic clove, chopped
50g/2oz/⅓ cup sun-dried tomatoes in oil, drained
1.5ml/ tsp dried red chilli flakes
10ml/2 tsp chopped fresh thyme
75g/3oz mozzarella cheese, cubed
Salt and ground black pepper
15-30ml/1-2 tbsp freshly grated Parmesan cheese, plus extra to serve

For the dough

225g/8oz/2 cups strong white bread flour
5ml/1 tsp salt
2.5ml/ tsp easy-blend (rapid-rise) dried yeast
15ml/1 tbsp olive oil
150ml/ pint/⅓ cup warm water

Details

Serves: 2


Method

1. Make the dough. Place the dry ingredients in a bowl and mix to form a soft dough with the oil and water. Knead for 10 minutes. Put in an oiled bowl, cover and leave in a warm place until doubled in size.


2. Preheat the oven to 220°C/425°F/Gas 7. Dice the aubergines. Fry the shallots in a little oil until soft. Add the aubergines, garlic, sun-dried tomatoes, chilli, thyme and seasoning. Cook for 5 minutes. Divide the dough in half and roll out each piece on a lightly floured work surface to a circle measuring about 18cm/7in across.


3. Spread the aubergine mixture over half of each circle, leaving a 2.5cm/1in border, then scatter over the mozzarella. Dampen the edges with water, then fold over the dough to enclose the filling. Press the edges firmly together to seal. Place on greased baking sheets.


4. Brush with half the remaining oil and make a small hole in the top of each calzone to allow steam to escape. Bake for 15-20 minutes until golden. Remove from the oven and brush with the remaining oil. Sprinkle over the Parmesan and serve immediately.

Energy 859Kcal/3596kj; Protein 22.9g; Carbohydrate 92.4g of which sugars 5.9g; Fat 46.8g of which saturates 11.8g; Cholesterol 29mg; Calcium 413mg; Fibre 5.9g; Sodium 1474mg

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