Pesto and Vegetable Calzones

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1116
based on 1 ratings

Using our simple, easy to prepare calzone dough recipe makes these delicious pockets of pesto and vegetables incredibly effortless to make. These calzones are packed with basil and cheesy goodness, making the perfect vegetarian lunch or dinner. To freeze, allow to cool completely then wrap individually in plastic wrap and freeze for up to 3 months. Defrost overnight in the fridge and re-heat for 20 minutes in a low oven.

recipe updated Dec 9, 2024

Ingredients

  • Onion icon
    Onion
    150 g
  • Frozen mixed vegetables icon
    Frozen mixed vegetables
    300 g
  • Water icon
    Water
    300 g
  • Cheddar cheese icon
    Cheddar cheese
    300 g
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Pesto icon
    Pesto
    140 g
  • Water icon
    Water
    1 tablespoon
  • Fine sea salt icon
    Fine sea salt
    1 ¼ teaspoons
  • Dried yeast icon
    Dried yeast
    1 ½ teaspoons
  • Strong white bread flour icon
    Strong white bread flour
    500 g
  • Fine semolina flour icon
    Fine semolina flour
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking tray - large
  • kCook icon Work surface

Step preview

  1. Attach the Stir Tool
  2. Add olive oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 1 min, 120°C, Speed OFF
  5. Then add onion to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted - 5 min, 120°C, Stir 2
  7. Then add frozen mixed vegetables to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted - 5 min, 110°C, Stir 2
  9. Then add pesto, water and fine sea salt to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted - 4 min, 110°C, Stir 1
  11. Transfer mixture to large mixing bowl and let cool
  12. Clean Cooking Chef bowl
  13. Attach the Dough Tool
  14. Add dried yeast, water and olive oil to the Cooking Chef XL Bowl
  15. Stir with tablespoon
  16. Let rest until foamy - 5 min
  17. Add strong white bread flour and fine sea salt to the Cooking Chef XL Bowl
  18. Mix with splashguard fitted - 1 min, Speed 1
  19. Knead with splashguard fitted until elastic - 9 min, Speed Min
  20. Remove the Dough Tool
  21. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
  22. Pre-heat oven - 220°C
  23. Line a clean baking tray with parchment paper
  24. Sprinkle a clean work surface with fine semolina flour
  25. Place dough on work surface
  26. Divide into 4 equal pieces
  27. Roll into rounds
  28. Transfer filling to shaped dough
  29. Sprinkle with cheddar cheese
  30. Wet the edge of each round with water
  31. Fold the empty edge over and seal
  32. Cut a small slit in the surface of the dough to allow steam to escape
  33. Place shaped dough on baking tray
  34. Bake - 20 min, 220°C
  35. Remove from oven
  36. Let cool slightly
  37. Serve
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