Calzones (Dairy-Free)
Folded pizza pockets with olive oil, tomato and roasted vegetables. Dairy-free mozzarella if you can find it.
Ingredients
Dough
- •3 cups plain flour
- •1 sachet (7g) instant yeast
- •1 tsp salt
- •1 tsp sugar
- •1 cup warm water
- •2 tbsp olive oil
Filling
- •1 cup tomato passata
- •1 tsp dried oregano
- •200g pumpkin, diced and roasted
- •1 zucchini, sliced and roasted
- •100g dairy-free mozzarella (optional)
- •600g chicken breast, sliced and cooked
- •2 cloves garlic
- •Salt and pepper
Method
Mix flour, yeast, salt and sugar. Add warm water and olive oil. Knead 8 minutes until smooth. Rest 1 hour.
Roast pumpkin and zucchini at 200°C for 15 minutes with olive oil until tender.
Cook sliced chicken in a pan until cooked through.
Preheat oven to 220°C.
Divide dough into 4. Roll each into an oval, about 25cm long.
Spread passata over half, add garlic, vegetables, chicken and dairy-free mozzarella.
Fold dough over filling. Crimp edges firmly to seal. Brush with olive oil.
Bake 18–20 minutes until golden and crispy.
⚠️ Allergy reminder
All recipes are free of peanuts and pine nuts (Izzy's allergy), dairy, and pork. Always check ingredient labels.