Recipe Mushroom & Cheese Calzone
Soy-free option
Freshly Picked
Kid-friendly
Baking
Comfort food
Entertaining
Lazy dinners
Main meals
Breakfast & brunch
Snacks
How good are calzones? The deliciousness of pizza neatly packed into pocket form — made rich and dreamy with herbed mushrooms and gooey, melted plant-based cheese.
You will need
Serves 4
Dough
- 250g white bread flour
- 1 teaspoon salt
- 2 tablespoons caster sugar
- 5g dried yeast
- 130ml warm water
- Flour for dusting
Filling
- 2 tablespoons oat butter
- 400g assorted mushroom
- 3 thyme sticks
- 3 oregano sticks
- 1 brown onion, sliced
- 2 garlic cloves, sliced
- 50g plant-based mozzarella
- 50g baked almond feta
- 100g tomato paste
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 190°C.
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Step 2
Knead the dough together for 10 minutes. Place in a bowl and cover with a clean tea towel and allow to rest.
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Step 3
Roughly chop up the mushrooms. In a pan place the oat butter and the mushrooms with diced onion, garlic, thyme and oregano leaves. And cook until soft. Add the cheese and turn the heat off and let cool.
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Step 4
After the first rise of dough. Take out of the bowl and punch down. Cut into 2 portions. On a lightly floured surface, knead each portion to form a smooth ball. Set aside to rest for 10 minutes.
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Step 5
On a floured bench, roll the rested dough to as close to a circle as possible. If the dough is sticky, dust with a little more flour.
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Step 6
On the dough, spread the tomato paste over. Then, on one half of the dough, add the mushroom and cheese mixture, fold over and use a fork to press down around the edges, sealing the calzone.
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Step 7
Paint the outside with oil.
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Step 8
Bake for 20–25 minutes or until the pastry is golden.
Recipe: Simon Toohey
