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mini calzone with beetroot and cheddar

Mini calzone with beetroot, thyme and pumpkin seed pesto and cheddar cheese

This vegetarian recipe for mini calzone with beetroot pesto and cheddar cheese is made using Haywards Pickles cooked beetroot. It's a great unusual way to use beetroot and makes a delicious veggie lunch or dinner.
Course Lunch
Cuisine British
Keyword mini calzone
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Rising time 1 hour 40 minutes
Total Time 1 hour 35 minutes
Servings 8
Author Mandy Mazliah

Ingredients

For the dough

  • 400 g strong white bread flour
  • 200 g spelt flour
  • 1 tsp fast action yeast
  • 1.5 tsp fine sea salt
  • 400 ml warm water
  • 2 tbsp olive oil

To make the pesto

  • 400 g jar of Haywards Sliced Beetroot 260g cooked beetroot, drained
  • 50 g pine nuts
  • 50 g pumpkin seeds
  • 2 tbsp olive oil
  • 4 sprigs of thyme leaves picked and roughly chopped
  • 50 g grated cheddar
  • 1 egg beaten
Metric - US Customary

Instructions

  1. See note above recipe about making pizza dough. To make the dough put the flour, yeast and salt into a large mixing bowl. Add the water and olive oil and mix everything together with a wooden spoon. Cover the bowl with a tea towel and leave it for 10 minutes. Lightly oil your work surface, turn out the dough and knead it for just 10 seconds. Put it back in the bowl and leave it for another 10 minutes. Repeat this kneading and resting process twice more then leave it for an hour until it's risen in size by a half.

  2. While the dough is rising make your beetroot pesto by placing all the ingredients into a food processor and pulsing until smooth. Grate the cheese and beat your egg.
  3. Divide the dough into five pieces and freeze three of them as mentioned above for use another day. Shape the remaining dough into eight small balls with flour and leave to rest for 20 minutes.

  4. Pre-heat the oven to 200°C (fan)/220°C/gas mark 7.

  5. On a lightly floured surface roll out your dough into a circle. Place a large spoonful of the beetroot mixture into the centre and sprinkle over some of the grated cheese. Be careful not to overfill. Fold in half and press the edges together with your finger tips. Transfer to a baking tray and brush with the egg wash. Repeat with the remaining dough.
  6. Bake in the oven for 15-20 minutes until golden brown. Serve with a green salad.