1 lb or 3 1/2 cups (450 g) strong white flour
2 tsp easy-blend dried yeast
1 tsp caster (superfine) sugar
1/4 pint or 2/3 cup (150 ml) vegetable stock
1/4 pint or 2/3 cup (150 ml) passata (sieved tomatoes)
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
2 tbsp chopped sun-dried tomatoes
3 1/2 oz (100 g) spinach, chopped
3 tbsp canned and drained sweetcorn
1 oz or 1/4 cup (25 g) French (green) beans, cut into three
1 tbsp tomato purée (paste)
1 tbsp chopped oregano
1 3/4 oz (50 g) Mozzarella cheese, sliced
1. Sieve the flour into a bowl. Add the yeast and sugar and beat in the stock and passata (sieved tomatoes) to make smooth dough.
2. Knead the dough on a lightly floured surface for 10 minutes, then place in a clean, lightly oiled bowl and leave to rise in a warm place for 1 hour.
3. Heat the oil in a frying pan (skillet) and sauté the onion for 2-3 minutes. Stir in the garlic, tomatoes, spinach, corn and beans and cook for 3-4 minutes. Add the tomatoes purée (paste) and oregano and season well.
4. Divide the risen dough into 4 equal portions and roll each onto a floured surface to form a 7 in (18 cm) circle. Spoon a quarter of the filling onto one half of each circle and top with cheese. Fold the dough over to encase the filling. sealing the edge with a fork. Glaze with beaten egg. Put the calzone on a lightly greased baking tray (cooking sheet) and cook in a preheated oven, 425 degrees F (220 C), for 25-30 minutes until risen and golden. Serve warm.
**You can always add a meat, if preferred.
From What’s Cooking Vegetarian