Prep Time
26 Minutes
Cook Time
12 Minutes
Makes
2
Ingredients
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1 pack Mission Plain Pizza Base
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1 tbsp butter
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½ bunch sage
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½ brown onion, diced
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2 cups butternut pumpkin, approximately 1cm cubes
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3 cups kale, leaves torn and chopped
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2 garlic cloves, minced
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½ tsp cracked pepper
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½ tsp salt
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1 mozzarella ball, sliced into 8 even slices
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2 tbsp gorgonzola, crumbled
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½ tsp cracked pepper
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½ tsp salt
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2 tsp olive oil, for brushing
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Instructions
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Step 1
Preheat oven to 180°C.
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Step 2
Heat a small fry pan on med-high and melt butter, add sage and cook until sage is crisp approximately 1-2 minutes. With a slotted spatula transfer sage onto a small plate with a paper towel and set aside.
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Step 3
In the same pan add onion and pumpkin. Cook until softened, approximately 8-10 minutes.
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Step 4
Add garlic, kale, salt, and pepper to the pan and cook mix for another 5-8 minutes. The kale should be slightly wilted and the pumpkin cooked through.
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Step 5
Heat up 2 Mission Plain Pizza Bases in the microwave for 30 seconds. Once heated, place pizza bases on an oven tray lined with baking paper.
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Step 6
Add 4 slices of mozzarella onto the bottom half of the base and half the amount of pumpkin kale mix and sage on top of the mozzarella. Top with 1 tbsp crumbled gorgonzola.
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Step 7
Fold over the top edge of the base to create a lid and secure it with toothpicks. 4 toothpicks should secure the calzone for baking. Repeat steps 6-7 for the second calzone.
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Step 8
Brush the tops with oil and place calzones into the oven for approximately 12 minutes. Calzones should look golden in colour.
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Step 9
Cool for 10 minutes before removing toothpicks and serve hot.