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mini calzone with beetroot pesto

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

Mandy Mazliah
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.
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Prep Time 1 hr 15 mins
Cook Time 20 mins
Rising time 1 hr 40 mins
Total Time 1 hr 35 mins
Course Lunch
Cuisine British
Servings 8
Calories 480 kcal


For the dough

  • 400 g strong white bread flour
  • 200 g spelt flour
  • 1 teaspoon fast action yeast
  • 1.5 teaspoon fine sea salt
  • 400 ml warm water
  • 2 tablespoon 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 tablespoon olive oil
  • 4 sprigs of thyme leaves picked and roughly chopped
  • 50 g grated cheddar
  • 1 egg beaten


  • 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.
  • 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.
  • 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.
  • Pre-heat the oven to 200°C (fan)/220°C/gas mark 7.
  • 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.
  • Bake in the oven for 15-20 minutes until golden brown. Serve with a green salad.


Nutritional information is approximate and is intended as a guide only.


Calories: 480kcalCarbohydrates: 62gProtein: 16gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 27mgSodium: 534mgPotassium: 332mgFiber: 7gSugar: 4gVitamin A: 136IUVitamin C: 3mgCalcium: 72mgIron: 3mg
Keyword mini calzone
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