Name Leafy green calzoni


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* 1 quantity Traditional Pizza Dough, made up to end of step 2
* beaten egg, to glaze
* tomato slices and marjoram sprigs, to garnish

* 500 g (1 lb) cabbage or spring greens
* 3 tablespoons olive oil
* 2 onions, chopped
* 440 g (14 oz) can tomatoes, drained
* 2 cloves garlic, crushed
* 1/2 teaspoon dried oregano
* salt and pepper

1. Trim and discard hard stalks from cabbage or spring greens. Wash well and cook in a large saucepan (with just the water that clings to the leaves) for 10-15 minutes until tender. Drain well and chop finely.
2. Heat 2 tablespoons oil in a saucepan; cook onions until soft. Chop tomatoes, add to pan with garlic and oregano and salt and pepper to taste. Cook for 20 minutes until thick.
3. Preheat oven to 220C (425F/Gas 7). Grease 2 baking sheets. Knock back risen dough and knead briefly. Divide dough into 2 equal pieces Roll out both pieces on a lightly floured surface to circles measuring 25 cm (10 in) in diameter. Lightly brush with remaining oil.
4. Mix tomato mixture with the cooked greens. Divide between the 2 pieces of dough, confining mixture to one half of each circle. Dampen edges with water. Fold dough over to cover filling and seal well by pressing with a fork. Place on baking sheets, brush with beaten egg and make 2 or 3 air holes with a sharp knife. Bake for 20 minutes until golden. Cut in half. Serve hot, garnished with tomato and marjoram.

Serves: 4

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