Spring Vegetable Calzone

INGREDIENTS

For the dough:

• 1 1/8 cupsWater
• 1/4 cup Olive Oil
• 1 1/2 tsp Granulated Sugar
• 1 1/2 tsp Salt
• 3 cups Allinson Strong White Bread Flour
• 2 1/2 tsp Allinson East Bake Yeast

For the filling:

• 2 bulbs of Fennel, trimmed and thinly sliced
  
• 5 Baby Leeks, sliced
  
• 1 cup Ricotta Cheese
  
• 1 pack of Mozzarella Cheese
  
• 2 cloves of Garlic, crushed
  
• Salt and Freshly Ground Black Pepper

PREPARATION

Olive Oil, for brushing

1. First prepare the filling ingredients.
   
2. Blanch the fennel and leek in boiling water for 3 minutes.
   
3. Drain and leave to cool.
   
4. To make the dough, put the flour, sugar, salt and yeast into a bowl and mix to a soft dough with the oil and water
5. Turn onto a floured surface and knead for 10 minutes.
6. Divide the dough into six pieces and roll each piece into a round about 8in diameter.
   
7. Cover one half of each circle with the ricotta cheese leaving a dough rim 1/2in around the edge.
   
8. Top the ricotta with the cooled vegetables, some garlic and seasoning.
   
9. Brush water around the edge of the each dough circle and fold in half, enclosing the filling like a pasty.
   
10. Press the edges together to seal.
    
11. Transfer the calzones to a greased baking sheet and leave to rest for 15 minutes covered with a tea towel.
    
12. Brush with olive oil and bake in an oven preheated to 425° for 25 minutes until golden.
    
13. Brush again with olive oil while still hot.
    
14. Serve hot.