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Spinach, chilli pesto & mozzarella calzones
Anything you put on a pizza can go in a calzone, so play around with your favourite toppings/fillings with Elly Curshen's recipe. Be careful when you serve them though – the inside of the calzones will be very hot.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
2 x 220g Northern Dough Co Original Pizza Dough
1 tsp olive oil
½ red onion, finely chopped
1 clove/s garlic, thinly sliced
115g pack baby spinach
1 plain flour, for dusting
3 tbsp red chilli pesto with tomato (or pizza sauce, see tip)
1/2 x 125g ball mozzarella, torn into chunks
1 heaped tbsp Parmigiano Reggiano, finely grated
For the tomato & basil salad
250g mixed baby tomatoes, halved
1/2 x 25g pack basil (about 15 leaves), torn
2 tsp olive oil
2 tsp balsamic vinegar
½ tsp sea salt flakes
Method
Defrost the pizza dough according to pack
instructions. When ready to cook, the dough
will be almost doubled in size. Preheat the
oven to 220ºC, gas mark 7 and heat a large
baking tray
Heat the oil in a large frying pan. Add the
onion, garlic and a pinch of salt, then soften
over a medium heat for 5 minutes. Add the
spinach, stir, cover and let it wilt. Remove
the lid to let the liquid evaporate, so the
mixture is as dry as possible. Take off the heat
and leave to steam with the lid off
Lightly dust the worktop with flour, then
stretch and roll the pizza dough into 2 x 25cm
circles. Spoon the pesto and the spinach
mixture on one side of each circle, leaving a
2cm border. Top with the mozzarella. Season.
Brush the edges of the dough with a little
water, then close each calzone. Crimp around
the edge, pressing well to seal with your
thumb. Using scissors, cut 3 slits in the top
of each one to let the steam out.
Dust the preheated tray with flour. Add
the calzones, sprinkle with the Parmigiano
Reggiano and bake for 15-17 minutes, until
golden and puffed. Meanwhile, combine
the salad ingredients and season. Leave to
marinate, mixing occasionally, until the calzones
are ready, then serve alongside.
Cook’s tip
Use pizza sauce instead of the chilli pesto, if you don’t like spice.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,100kJ/ 737kcals
Fat
23g
Saturated Fat
6.8g
Carbohydrates
100g
Sugars
9.7g
Fibre
10g
Protein
27g
Salt
5g
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