Pumpkin & Broccoli Calzone
Stuffed with broccoli, sweet pumpkin, cheese and parsley, these handheld calzones will have your little eaters coming back for more.
Ingredients
Filling
- 200g peeled and diced pumpkin
- 3/4 cup small broccoli florets, roughly chopped
- 1/2 cup shredded light tasty cheese
- 1 tbs chopped continental parsley
- extra virgin olive oil cooking spray
Pizza dough
- 1/2 cup light Greek-style natural yoghurt
- 3/4 cup wholemeal flour
- 1 tsp baking powder
Method
- To make pizza dough, place yoghurt, flour and baking powder in a medium bowl. Using a flat-bladed knife, stir mixture until a sticky dough forms. Turn dough out onto a lightly floured surface. Knead gently until just smooth. Wrap in baking paper and set aside for 20 minutes to rest.
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
- Place pumpkin in a microwave-safe bowl. Microwave on high for 3 minutes or until almost tender. Add broccoli to pumpkin. Microwave on high for a further 2 minutes or until tender. Drain to remove any excess liquid. Set aside to cool. Add cheese and half of the parsley. Mix to combine. Season with freshly ground black pepper.
- Divide dough into 5 portions. Divide vegetable mixture into 5 portions. Roll out dough portions, one at a time, on a lightly floured surface to form rounds about 12cm wide. Place 1 vegetable portion onto one half of each dough round, leaving a 1cm border. Fold dough over to cover filling. Pleat the edge to seal or seal edge by pressing with a fork. Place parcels on lined tray. Spray parcels with oil.
- Bake parcels for 15 minutes or until cooked through and golden-brown. Sprinkle with remaining parsley. Serve.
