Zucchini and Sundried Tomato Calzone

In the process
Zucchini and Sundried Tomato Calzone
In the process
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These delightful Italian bread pasties are equally fantastic for lunches, picnics, or hot out of the oven for tea.


3 cups Wholemeal flour
1 1⁄2 teaspoons salt
1 tablespoon Sugar
7 grams Dried yeast (One sachet is usually 7-8 grams)
2 tablespoons Vegetable oil
1 Onion (Large)
600 grams Zuchinni (Also called Courgette)
2 cloves Garlic (Crushed)
1 teaspoon Black Pepper (Freshly ground)
300 grams Silken tofu (Soft)
3 tablespoons Corn flour (Also called Corn starch)
1⁄2 cup Sundried tomatoes (About 100g)
4 teaspoons Basil (dried)


12 Servings
Preparation time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes



To Make Dough

  1. Mix the first four ingredients in a bowl
  2. Add the oil and water and mix to a soft dough and knead for a minute or two
  3. Place back into the bowl, cover and let rise for about 30 minutes

In the meantime, make the filling

To Make Filling

  1. Heat the oil in a fry pan, add onions, zucchini,and garlic and saute for about 5 minutes until the zucchini is just beginning to soften.
  2. Add basil, salt and pepper
  3. Place in a strainer to remove excess juices In a large mixing bowl.
  4. Mash the tofu with the cornflour
  5. When the zucchini mix has cooled, add this to tofu along with the sundried tomatoes. Mix well.

Constructing Calzones

  1. Punch down the risen dough.
  2. Place onto floured bench and cut into 12 even pieces.
  3. With a rolling pin, roll out each piece of dough into a circle of about 10cm in diameter.
  4.  Place about 2 heaped tablespoons of filling onto each piece of dough.
  5. Fold the dough over to cover filling and seal well by pinching the ends of the dough together.
  6. Preheat the oven to 180 degrees celsius.
  7. Place the calzones on a lightly oiled baking tray and let rise again for about 10 minutes until the oven preheats.
  8. Bake for about 30 minutes

Serve with a crisp green salad


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