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Herby sweet potato calzones recipe

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Calzone is a classic Italian folded pizza, originally designed to be a portable meal, but enjoyed just as much at home nowadays. We've filled ours with baked sweet potatoes and earthy kale, alongside more traditional pizza ingredients – tomatoes, mozzarella and basil. This is a delicious veggie meal idea for any night of the week. See method

Serves 4
Takes 50 mins
897 calories / serving
Vegetarian

Ingredients

2 x 400g balls of pizza dough (we used Pizza Express)
plain flour, for dusting
2 tsp sunflower oil
180g pack curly kale
leftover cooked sweet potatoes (see tip, below)
200g grated mozzarella
20g fresh basil, leaves torn
350g cherry or baby plum tomatoes
1 tbsp balsamic glaze

Each serving contains

Energy
3780kj
897kcal 45%
Fat
23g 33%
Saturates
9g 43%
Sugars
27g 30%
Salt
2g 34%

of the reference intake
Carbohydrate 135.2g Protein 33.1g Fibre 8.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Halve each dough ball and roll to make 4 balls in total. Place on a flour-dusted board for 15 mins.
Meanwhile, heat the oil in a frying pan over a high heat and cook the kale for 4-5 mins, stirring, until wilted and starting to crisp. Spoon into a bowl.
Mash the sweet potato flesh (discarding the skins) with the kale, then stir in the mozzarella and half the basil.
Dust a work surface with flour and roll out a dough ball to a 24cm circle. Spoon a quarter of the filling (about 165g) onto one half of the dough, leaving a 2.5cm border around the filling. Bring the other half over the top and seal along the edge, crimping like a Cornish pasty. Repeat with the remaining dough balls and filling. Gently move the calzones onto 2 lined baking trays and bake for 15 mins until crisp and golden.
Mix the tomatoes with the remaining basil. Serve alongside the calzones with a drizzle of balsamic glaze.

Tip: This recipe uses leftovers from our baked sweet potatoes with bean salsa recipe.

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