Homemade Vegetable-Packed Calzone
with Spring Mix and Italian Vinaigrette
We swapped out pizza dough for rich and flaky puff pastry. It creates the perfect crisp vessel for our bell pepper, leek and cheese filling! It's oh so ooey gooey and tasty!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Puff Pastry
(Contains Gluten, Soy)
1 cup
Mozzarella Cheese, shredded
(Contains Milk)
160 g
Sweet Bell Pepper
56 g
Leek, sliced
½ cup
Marinara Sauce
1 tbsp
Italian Seasoning
(Contains Sulphites)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
66 g
Mini Cucumber
113 g
Spring Mix
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400°F.Wash and dry all produce.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). Core, then cut bell pepper(s) into 1/4-inch pieces. On a piece of parchment paper the size of your baking sheet, unroll puff pastry. (NOTE: The paper sent with the dough is coated! Make sure to use parchment paper instead.) 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 1/2 tbsp Italian seasoning (dbl for 4 ppl). Dollop pizza sauce over veggies, then sprinkle over cheese.
Working with one pastry rectangle at a time, fold the side of the pastry (without veggies) over filling. Using your fingers, firmly pinch the border closed. Roll edges over towards the centre to seal tightly.
Carefully transfer 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.
While the calzones bake, cut the cucumber into 1/2-inch moons. Set aside. Whisk together mustard, 1/2 tbsp Italian seasoning (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl.
Add spring mix, cucumbers and remaining peppers to the large bowl with the dressing. Toss to combine and season with salt and pepper. Divide veggie calzones and salad between plates.
