Mushroom & Eggplant Calzone
This savoury Mushroom Calzone is packed with flavour. A golden, crispy dough is filled with sauteéd mushrooms, eggplant, tomato, olives, herbs and cheese for a delicious and satisfying meal.
Ingredients
- 7 grams dried yeast
- 1/3 cup Kalamata olives, sliced
- 1/2 cup basil leaves, chopped
- 3 roma tomatoes, halved, deseeded and chopped
- 350 grams button mushrooms
- 20 grams parmesan, shaved
- 120 grams baby rocket leaves
- 280 grams chargrilled eggplant, draines and chopped
- 3/4 cup provolone cheese, grated
- 2 1/2 cups plain flour
- 20 grams butter, melted
- 1 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 egg, whisked
- 1 teaspoons caster sugar
- 1 teaspoons salt
- 7 grams dried yeast
- 1/3 cup Kalamata olives, sliced
- 1/2 cup basil leaves, chopped
- 3 roma tomatoes, halved, deseeded and chopped
- 350 grams button mushrooms
- 20 grams parmesan, shaved
- 120 grams baby rocket leaves
- 280 grams chargrilled eggplant, draines and chopped
- 3/4 cup provolone cheese, grated
- 2 1/2 cups plain flour
- 20 grams butter, melted
- 1 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 egg, whisked
- 1 teaspoons caster sugar
- 1 teaspoons salt
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
- Step 2 of 6Whisk 3/4 cup warm water, yeast, sugar and salt in a jug to combine. Set aside for 10 minutes until mixture is frothy.
- Step 3 of 6Sift flour into a bowl. Add yeast mixture to flour with 2 tbsp oil. Stir until combined. Turn dough out onto lightly floured surface and knead for 5 minutes until smooth. Transfer to a greased bowl. Cover and set aside.
- Step 4 of 6To make the filling, heat the remaining oil and butter in a frying pan over medium-high heat until butter melts. Add mushroom and cook, stirring occasionally, for 10 minutes until golden. Transfer to a plate lined with paper towel.
- Step 5 of 6Divide dough into 4 even portions. Roll each portion into a thin 24cm round. Combine eggplant, tomato, olives and mushroom in a bowl. Place 1/4 of the mixture onto 1 half of each calzone, leaving a 2cm border. Sprinkle over Provolone and basil. Brush border with water. Fold dough over filling. Press edges together to seal. Transfer to trays. Brush tops with egg. Sprinkle over salt and pepper. Bake for 15-20 minutes or until golden and crisp.
- Step 6 of 6Add rocket, oil and balsamic to a bowl. Toss to combine. Top with parmesan. Serve calzone with salad.
Method
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
- Step 2 of 6Whisk 3/4 cup warm water, yeast, sugar and salt in a jug to combine. Set aside for 10 minutes until mixture is frothy.
- Step 3 of 6Sift flour into a bowl. Add yeast mixture to flour with 2 tbsp oil. Stir until combined. Turn dough out onto lightly floured surface and knead for 5 minutes until smooth. Transfer to a greased bowl. Cover and set aside.
- Step 4 of 6To make the filling, heat the remaining oil and butter in a frying pan over medium-high heat until butter melts. Add mushroom and cook, stirring occasionally, for 10 minutes until golden. Transfer to a plate lined with paper towel.
- Step 5 of 6Divide dough into 4 even portions. Roll each portion into a thin 24cm round. Combine eggplant, tomato, olives and mushroom in a bowl. Place 1/4 of the mixture onto 1 half of each calzone, leaving a 2cm border. Sprinkle over Provolone and basil. Brush border with water. Fold dough over filling. Press edges together to seal. Transfer to trays. Brush tops with egg. Sprinkle over salt and pepper. Bake for 15-20 minutes or until golden and crisp.
- Step 6 of 6Add rocket, oil and balsamic to a bowl. Toss to combine. Top with parmesan. Serve calzone with salad.
Nutrition per serving
3167 Kilojoules
Protein23 grams
Fat43 grams
Carbs64 grams
Sugars8 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
- Step 2 of 6Whisk 3/4 cup warm water, yeast, sugar and salt in a jug to combine. Set aside for 10 minutes until mixture is frothy.
- Step 3 of 6Sift flour into a bowl. Add yeast mixture to flour with 2 tbsp oil. Stir until combined. Turn dough out onto lightly floured surface and knead for 5 minutes until smooth. Transfer to a greased bowl. Cover and set aside.
- Step 4 of 6To make the filling, heat the remaining oil and butter in a frying pan over medium-high heat until butter melts. Add mushroom and cook, stirring occasionally, for 10 minutes until golden. Transfer to a plate lined with paper towel.
- Step 5 of 6Divide dough into 4 even portions. Roll each portion into a thin 24cm round. Combine eggplant, tomato, olives and mushroom in a bowl. Place 1/4 of the mixture onto 1 half of each calzone, leaving a 2cm border. Sprinkle over Provolone and basil. Brush border with water. Fold dough over filling. Press edges together to seal. Transfer to trays. Brush tops with egg. Sprinkle over salt and pepper. Bake for 15-20 minutes or until golden and crisp.
- Step 6 of 6Add rocket, oil and balsamic to a bowl. Toss to combine. Top with parmesan. Serve calzone with salad.