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Kale and squash calzones
Published: October 15, 2017 at 3:11 PM
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Makes 6
Easy
Total time: 1 hr and 30 mins
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Cook in advance and stash these moreish veggie calzones away for an easy midweek meal – simply cook from frozen
Vegetarian
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Make these kale and squash calzones, then also check out our stuffed butternut squash, butternut squash ravioli, roasted butternut squash and more butternut squash recipes.
Ingredients
Nutrition
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350g pack diced butternut squash and sweet potato
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1 tbsp olive oil
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1/2 onion
finely diced
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2 cloves garlic
sliced
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300g jar tomato and herb sauce
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300g ciabatta bread mix
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for dusting plain flour
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2 handfuls kale
washed and dried
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1 tbsp fennel seeds
toasted
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2 x 125g balls mozzarella
well drained
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a small bunch basil
leaves picked
Nutrition: per serving
- kcal363
- fat16.9g
- saturates7.1g
- carbs35.7g
- sugars8.9g
- fibre3.6g
- protein15.1g
- salt1.1g
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Method
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step 1
Steam or boil the squash and sweet potato until tender, then drain really well.
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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.
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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.
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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.
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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.
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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.
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