-
Preheat oven to 220 fan bake
-
To assemble your calzone, take your pizza dough balls and roll into circles, mine are the size of a sideplate
-
Spread half with a tablespoon of Anathoth Beetroot & Chia Pickle
-
Top with roast vegetables and around 2 tablespoons of grated cheese
-
Fold over the dough to make into half circles. Pinch the edges together with your fingers, and I do a little crimp with a fork too.
-
Take your egg and beat it lightly, brush over the calzones.
-
With a sharp knife cut 3 large slits in the top, this lets the steam out while cooking.
-
Bake for 15-25 minutes until golden and cooked through.
-
Serve