Creamy leek and mushroom calzone. Enough said. Simply delicious.
Same cheats dough as every week:
190g self raising flour
100ml of water
Pinch of salt
Splash of olive oil
Combine dry then wet ingredients kneed, Roll and fill centre with filling. Filling: Punnet of mushrooms 1 leek Chop up and sauté in a pan with garlic, salt, pep, thyme and olive oil. Add a packet of art of zen foods violife creamy with herbs and pop in centre of dough. Finish with a splash of mushroom ketchup. Fold over and tuck in. Seal along the edges with a fork.
Into the oven at 180c for 20min
Drool worthy yumminess!