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Mushroom & goat’s cheese calzone

A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too

How to Make It

  • Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.

  • Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.

  • Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.

Ingredients

  • 220g pack pizza base mix
  • 2 tsp olive oil
  • 250g mixed mushrooms, such as chestnut, Portobello, porcini or shiitake
  • 1 fat garlic clove, crushed
  • pinch chilli flakes
  • 1 tsp rosemary leaves, finely chopped
  • 1 tbsp half-fat crème fraîche
  • 100g goat's cheese
  • rocket, to serve

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