Try these healthy Italian-inspired mozzarella, pepper and aubergine calzones for a working lunch, or pack up and eat outdoors on a warm day
Prep:15 mins
Serves 4
400g strong wholewheat bread flour, plus extra for dustingâ…› tsp salt (optional)7g sachet fast-action dried yeast2 tsp rapeseed oil, plus extra for the baking sheet
STEP 1Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) – it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.STEP 2Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn’t, fry, covered, for a few extra mins.STEP 3Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.STEP 4Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.
