Mushroom, Pesto and Artichoke Calzone

Serves: 4

Don't skimp on the kneading or be tempted to add more flour to the mixture

For the bread

300g Allinson Wholemeal Very Strong Bread Flour

4 tbsp Allinson Additions 5 Seed Mix

7g sachet Allinson Easy Bake yeast

1 tsp salt

1 tsp Billington’s Golden Caster sugar

2 tbsp olive oil

For the filling

4 tbsp vegetarian pesto

1 garlic clove, crushed

8 chestnut mushrooms, sliced

8 artichoke antipasti in oil, drained and sliced

1 tbsp olive oil

Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.
Pour in the olive oil and warm water and mix to a ball.
Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Leave in a warm place to rise for 30 minutes.
Preheat theoven to 210C/190C/Gas 7 and heat a baking sheet.
Divide the dough into four and knead each piece into a smooth ball, then roll them out into 15cm circles.
Spread the pesto onto one side of each round and top with the garlic, mushrooms and artichokes.
Brush water around the rim of each circle then cover the filling with the other half of the dough to make a crescent shape. Press down the edges well to seal, and cut a couple of holes in the top of each calzone.
Brush each one with olive oil, and sprinkle over the reserved seeds. Put onto the hot baking sheet and bake for 15 minutes until the dough is golden and crisp.

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