We swapped out pizza dough for rich and flaky puff pastry. It creates the perfect crisp vessel for our red pepper, leek and cheese filling! It's oh so ooey gooey and tasty!
Puff Pastry(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Sweet Bell Pepper
Tomato Pizza Sauce
Red Wine Vinegar(ContainsSulphites/Sulfite)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Position one oven rack in the middle of the oven and remove all other racks. Place a large baking sheet on the rack (use 2 baking sheets for 4 ppl). Preheat oven to 400°F with the baking sheet in the oven (to bake calzones).
Wash and dry all produce.* Core, then cut bell pepper(s) into 1/4-inch cubes. On a piece of parchment paper the size of your baking sheet, unroll puff pastry. Cut each pastry in half, vertically, to create two 6-inch wide rectangles (use two baking sheet sized pieces of parchment paper to create 4 rectangles for 4 ppl).
On the lower half of each pastry rectangle (closest to you), divide leeks, half the peppers and half the Italian seasoning. Dollop pizza sauce over veggies, then sprinkle over mozzarella cheese.
Working with one pastry rectangle at a time, fold the side of the pastry (without the veggies) over filling. Using your fingers, firmly pinch the border closed. Roll the edges over towards the centre to seal tightly.
Carefully transfer the parchment paper with assembled calzones onto the preheated baking sheet. Bake in the middle of the oven until puff pastry is golden-brown and cooked through, 25-28 min.
Meanwhile, in a large bowl, whisk together mustard, remaining Italian seasoning, 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Add spring mix and remaining peppers to the large bowl with dressing and toss to combine. Divide veggie calzones and salad between plates.