Creamy leek and mushroom calzone, yes a million times over!
Creamy leek and mushroom calzone. Enough said. Simply delicious.
Same cheats dough as every week:
- 190g self raising flour
- 3.5g yeast
- 100ml of water
- Pinch of salt
- Splash of olive oil
Combine dry then wet ingredients kneed, Roll and fill centre with filling.
Filling: Punnet of mushrooms 1 leek chop up and sauté in a pan with garlic, salt, pepper, thyme and olive oil. Add a packet of Art of Zen Foods Violife Creamy Herbs and pop in centre of dough. Finish with a splash of mushroom ketchup. Fold over and tuck in. Seal along the edges with a fork.
Into the oven at 180c for 20min
Drool worthy yumminess!