Sweet Potato & Broccoli Calzone – sponsored by Fruit Bowl

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 4

These ‘pizza pockets’ are great for kids as you can include any leftover or pre-cooked vegetables and not only taste great but are a lot of fun to make.

Print Recipe

Servings 4

Equipment

Pre-heated oven 200FAN/220c
Rolling Pin
Mixing bowl
frying pan

Ingredients

Filling

15 ml olive oil
1 onion diced
2 cloves garlic chopped
1 sweet potato peeled, diced 1 cm cubes
1 head of broccoli coarsely chopped
3 tbsp tomato puree
100 g cheddar cheese grated
1 mozzarella ball
1 egg whisked
Pinch flour for dusting
325 g short-crust pastry pre-made/shop bought

Instructions

Filling

Start by preparing the sweet potato and frying in a little olive oil.
Prepare the rest of the ingredients while the sweet potato is cooking.
Add the onions and garlic to the pan with the sweet potato, followed by the broccoli.
Pour in about 100ml water (careful as it will create a lot of steam) and immediately cover and leave to steam for about 5-10 minutes.
Once the sweet potato and vegetables are tender remove from the heat, stir in the tomato puree, season and leave to cool while you prepare the pastry.
Roll out pastry to thickness of 3mm and cut into four equal squares.

Assemble

Line baking tray with parchment, place one pastry square on tray.
Spoon a quarter of the filling onto one half of the pastry
Sprinkle over some cheese and ripped mozzarella
Wet the edge of the pastry around the filling with the whisked egg and fold pastry over filling and seal the edge by pressing down and clipping together with your fingertips.
Brush with eggwash and continue until all four calzones are done.
Pierce each one with a knife to allow the steam to escape and bake in pre-heated oven for approx. 20 minutes or until top is golden; remove and serve!
Serve with side salad or baked beans!