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

Instructions:

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!

Love Louise