Vegetable Calzones


Vegetable Calzones
Embrace the best of autumn's in season produce and bake in pastry for a delicious meal.

A Calzone is a type of pizza that is folded in half before cooking. This vegetable calzone contains a filling of  garlic, chilli and rosemary with vegetables including sweet roasted onions, celeriac, swede, carrot and pumpkin. The filling is sprinkled with cheddar, folded and sealed. Bake and top with extra rosemary and sea salt.

Vegetable Calzones Recipe

Serves 4


1 onion, thinly sliced
3 cloves garlic, crushed
½ tsp chilli flakes
1 tbsp finely chopped rosemary, plus 2 tbsp rosemary leaves to serve
½ celeriac, peeled, in 2cm pieces
½ swede, peeled, in 2cm pieces
1 carrot, peeled, in 2cm pieces
500g butternut pumpkin, peeled, in 3cm pieces
2½ cups vegetable stock
2 tsp seeded mustard
¾ cup grated vintage cheddar
1 egg, lightly beaten


1 tsp dried yeast
1 tsp sugar
2 tbsp olive oil, plus 2 tbsp extra
1⅓ cups bread flour
⅓ cup wholemeal flour
1 tsp salt


To make dough, combine yeast, sugar and ¾ cup of lukewarm water in a bowl. Cover and stand in a warm place until bubbly. Stir in oil. Combine flours and salt in a bowl. Add yeast mixture; combine. Knead dough until elastic. Transfer to a large, oiled bowl. Cover; set aside for 1 hour.

Heat extra oil in a frying pan. Add onion. Cook, stirring, 8 minutes. Add garlic, chilli and rosemary. Cook 1 minute. Add vegetables; cook, stirring, 2 minutes. Add stock. Bring to the boil. Cover, simmer 15 minutes. Uncover, cook 5 minutes. Stir in mustard. Season.

Preheat oven to 220°C. Knock back dough; knead until smooth. Divide into 4. Roll each into a 20cm round. Drain excess liquid from filling.

Spoon ¼ of filling onto half of each round. Sprinkle with cheddar. Fold, seal. Put on a lined baking tray. Brush with egg. Cut slits in each, sprinkle with extra rosemary and sea salt.

Bake 15-20 minutes. Serve with walnut salad.


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