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.
Puff Pastry(ContainsWheat/Blé, Soy/Soja)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Sweet Bell Pepper
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 400°F. Wash and dry all produce.
Core, then cut pepper into 1/4-inch pieces. Unroll the puff pastry on a parchment-lined baking sheet. Cut each pastry in half vertically, to create two 6-inch wide rectangles (use two parchment-lined baking sheets and create 4 rectangles for 4 ppl).
Divide leeks, half the peppers and half the Italian Seasoning over half of each pastry rectangle. Dollop marinara over veggies, then sprinkle mozzarella cheese over top.
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. Using a knife, make 2-3 small slits in the top of the pastry. Sprinkle remaining Italian Seasoning over top.
Bake calzones in the middle of the oven, until puff pastry is golden-brown and cooked through, 25-28 min.
While calzones bake, whisk together Dijon, vinegar, 1 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper.
Add spring mix and remaining peppers to dressing and toss to combine. Divide veggie calzones and salad between plates.