Kale and squash calzones
Stash these moreish veggie calzones away for an easy dinner – simply cook from frozen
Kale and squash calzones 1 HOUR 30 MINUTES | MAKES 6 | EASY | V
diced butternut squash and sweet potato 350g pack olive oil 1 tbsp onion Ω, 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
• Steam or boil the squash and sweet potato until tender, then drain really well.
• 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.
• 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.
• 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.
• At this stage the calzones can be frozen on a tray and, once frozen, transferred to freezer bags – they’ll keep for 3 months.
• To cook, heat the oven to 200C/fan 180C/ gas 6. Put the calzones on a baking-paperlined baking sheet and cook for 25-30 minutes until crisp. To cook from frozen, bake for 50 minutes-1 hour at the same temperature.
PER SERVING 363 KCALS | FAT 16.9G | SATURATES 7.1G CARBS 35.7G | SUGARS 8.9G | FIBRE 3.6G PROTEIN 15.1G | SALT 1.1G