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Butternut, spinach and feta calzone

11 September, 2015

Ingredients:

1 recipe pizza dough

½ butternut pumpkin skinned and diced into 1 cm chunks

80g feta cheese or mozzarella

½ teaspoon grated nutmeg

Bag of baby spinach leaves

½ recipe pasta sauce

4 cloves garlic whole and skin on

Olive oil

Salt and pepper

 

Cook the butternut until it is soft in a pan with the garlic, a small grate of nutmeg and olive oil.  Season well and remove from the heat and add the spinach and cool.

Add 6 tablespoons of pizza sauce to the pumpkin and that’s the calzone filling neatly done.

Roll your dough out like you would a pizza.  And add ¼ of the filling to the top/middle.  Add your cheese and fold the pizza dough over.  Roll the edges of the calzone up and repeat with the remaining dough.  Place on the pizza stone and bake for 15 minutes or until golden all over.  Serve with a nice fresh green salad.

 

Tip – try different fillings but avoid any with raw meats as the cooking time will be too long to cook the whole way through.


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