Sweet potato, brie and basil calzone
290g Pizza base mix
300g sweet potato, finely diced
2 tablespoons of pesto sauce
Generous handful of fresh basil leaves, roughly chopped
Salt and ground pepper to season
Preheat the oven to 220C. Make the pizza base mix according to the maker’s instructions. Knead the dough and divide into four equal pieces. Peel the sweet potato and cut into small cubes. Boil or steam for about 8 minutes until they are tender, but not mushy. Drain well. Place in a bowl and stir in 2 tablespoons of pesto sauce. In another bowl, cut the brie into small cubes.
Flour a clean surface and roll out each piece of dough into a 23cm diameter circle. On one side of each circle of dough, spoon some sweet potato, brie and add some basil leaves. Season with a little salt and ground pepper. Don’t put the filling too near the edge. Using your finger tips or a pastry brush dipped in water, slightly dampen round the circumference of the dough. Fold the dough over the side that is piled with the filling, matching up the two edges. Seal the edges firmly together by pinching and twisting the dough together. Make little twisty points with the dough at each corner. Dust a baking sheet with flour and place the calzone on top. Bake in the oven for about 12- 15 minutes. When ready, the calzone are very lightly browned. Take care as the filling can be piping hot!
If any of you try this recipe, Freddie would love to know how you got on....