This is a great dinner, so tasty with the creamy hummus which also adds great moisture, savoury mushrooms and with an added kick of heat from the chilli flakes, you can of course leave them out if you don’t like chilli.
By using wholemeal spelt flour and adding a side salad you’re cramming in some lovely nutrition as you tuck into a lovely, hearty, filling plate of deliciousness!
Proper healthy comfort food is what this is.
Recipe- serves 2
Dough
-150g wholegrain spelt flour
-100ml warm water (not boiling)
-2g quick yeast (about half a teaspoon)
-optional: pinch of salt
Filling-serves 2
-approx 120g hummus
-1 clove fresh crushed garlic for frying the mushrooms
-chilli flakes
I also added a side salad which I dressed with oil & fresh lemon juice
On a floured surface, split the dough into two pieces then roll out the dough into thin circles (try not to get too much flour on the dough as it may then turn out dry).
Once this is done, sautee your mushrooms in oil and garlic if using.
Spread the hummus & mushroom mix onto half the dough (you can add chilli flakes here or save for topping), leaving room at the edges so the mix doesn’t seep out.
Fold the other half of the dough over the mix and press down the edges with a fork or your fingers. Dust off any excess flour before frying to ensure it’s not too dry.
Oil & heat a frying pan to a medium heat then place the calzone in the pan and cook until the underside is light golden brown (approx. 1- 2mins), then gently remove the calzone and place back in on the other side, repeating the previous step until lightly cooked. Serve up with a lovely fresh salad and topped with chilli flakes for a kick!
