Spinach and Tofu Calzone

This calzone (folded pizza) recipe is beautifully creamy with some sweetness. Perfectly portable for an evening picnic on the beach.

Preparation Time:
Cooking Time:
Yield: 4 servings

Calzone is from an Italian word for trouser leg, no doubt a reference to its shape. If you are as atrocious at Italian pronunciation as me, you should abandon all hope of being authentic and pronounce it cal-zone-y and call it close enough! I like to think of them as a classier, continental alternative to a good old pasty.

Ingredients

  • 500g strong white flour
  • 8g salt
  • 8g easy bake yeast
  • 300mL water (~300g)
  • 10mL olive oil (~9.1g)
  • 1 yellow onion (~175g)
  • 2 cloves garlic (~12g)
  • 1 red, sweet pepper (~120g)
  • 300g baby spinach
  • 300g firm, silken tofu (aseptic)
  • 2g salt
  • 1 dash ground black pepper (~0.25g)
  • 15g fresh basil
  • 15g fresh parsley

Method

  1. Combine the flour, 8g of salt and yeast, then add the water, mix and then knead
  2. Leave the dough to rise
  3. Meanwhile, peel the onion and garlic and wash and de-seed the red pepper
  4. Finely dice the onion, garlic and pepper, then fry with 10mL of oil in a pan on a gentle heat
  5. Once vegetables have softened (after around 5 to 10 minute depending on heat), add the washed spinach - which can be fresh baby spinach or chopped frozen spinach
  6. After the spinach has wilted, remove the pan from the heat and add the tofu (drained), remaining 2g of salt, black pepper and chopped herbs to the pan.
  7. Mash and mix the contents of the pan with a wooden spoon. If you use a different utensil, take care not to damage any non-stick coating on the pan.
  8. Preheat the oven to 220°C (425°F).
  9. If the dough has approximately doubled in size, it is ready to roll out. Divide into 4 and roll into 4 circles on a clean floured surface - each should have a diameter of about 23 to 25cm (9 to 10").
  10. Spoon spinach/tofu mixture equally into each circle of dough to form a semicircle of the mixture with about 2cm (1") of dough left uncovered around the circumference (for sealing).
  11. Fold over the dough to form a semicircle, covering the mixture and press down on the curved edge of the semicircle to seal. You may find that you need to make small folds back in (like you would crimp a pasty) around the curved edge to get a good seal. Make a small cut in the centre of the calzone to prevent them from popping/exploding from steam during cooking.
  12. Place the calzones on a tray for baking, you may wish to use suitable baking parchment or dust with flour to avoid any sticking. If you have time, it's best to leave the calzone to sit for about 30 minutes, but it is not essential.
  13. You may wish to lightly spray with oil before baking for a tastier and more golden crust.
  14. Bake for 15 to 20 minutes and then allow to cool slightly before enjoying.

You'll see in the recipe I've recommended silken tofu, I think it works best for this recipe and it has a creamier taste to it, normal tofu is best avoided for this. For a more savoury taste, add sun-dried tomatoes or fried mushrooms.

You can learn the pasty crimping technique on Youtube.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans

Nutrition

Per 100g Serving (441g)
Energy 533kJ 2354kJ
Energy 127kcal 562kcal
Fat 1.6g 7g
  of which saturates 0.3g 1.3g
Carbohydrates 21.8g 96g
  of which sugars 2g 8.6g
Fibre 1.5g 6.8g
Protein 5.7g 25g
Sodium 226mg 998mg
  as salt 0.58g 2.5g
Fruit/veg portions 0.43 1.9

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.