roasted pumpkin, sage and
goat’s cheese calzones
- 1kg peeled, thinly sliced butternut pumpkin
- 2 leeks, sliced
- ⅓ cup sage leaves, plus extra for topping
- 2 tablespoons extra virgin olive oil, plus extra for brushing
- sea salt and cracked black pepper
- 6 stalks kale or cavolo nero, stems removed
- 200g goat’s cheese, sliced
- 100g green Sicilian olives, pitted and sliced
- sea salt and cracked black pepper
dough
- 4 cups (560g) plain wholemeal (whole-wheat) spelt flour, plus extra for dusting
- 1 teaspoon table salt
- 2 teaspoons baking powder
- 2 cups (560g) plain thick yoghurt
- ⅓ cup (80ml) extra virgin olive oil
- Preheat the oven to 200°C. Line 2 large baking trays with non-stick baking paper.
- Add the pumpkin, leek, sage and oil and lightly toss to coat. Sprinkle with salt and pepper and roast for 25–30 minutes or until the pumpkin is tender and lightly caramelised. Allow the cool on the tray.
- To make the dough, add the flour, table salt and baking powder in a bowl and mix to combine. Make a well in the centre and add the yoghurt and oil and mix well until a soft dough forms. Lightly dust a clean surface with flour and divide the dough into four even balls and set aside to rest for 10 minutes.
- Roll each dough ball between sheets of non-stick baking paper until it is a rough 25cm round.
- To assemble, remove the top layer of baking paper. Leaving a 2cm border, top half of each base with the pumpkin, leek, sage, kale, olives, goat’s cheese and salt and pepper.
- Brush the edges with water and gently fold over to enclose, pinching the edges to seal.
- Place on baking trays lined with non-stick baking paper. Brush with oil and top with fresh sage and sea salt. Bake for 20–25 minutes or until golden. Makes 4 large calzones
Photography: Chris Court
donna hay team
Hi Deann, Yes, Donna’s Gluten Free all purpose flour would work perfect in this recipe to make it gluten free. Enjoy!
Deann Jones
It looks amazing. Do you think substituting your all purpose gf flour would work?
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