By Abrar Khan

Vegetarian Calzone

Total Time: 25 Minutes. Servings: 1. Category: Lunch. Calories: 920kcal.

100 grams of fennel (bulb) 100 grams of carrots 100 grams of chestnut mushrooms 1 teaspoon of olive oil 1 teaspoon of oregano, dried 1 pinch of black pepper, freshly ground.


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1 pinch of sea salt 100 grams of tomatoes 40 grams of Gouda cheese 2 teaspoons of oregano, fresh 200 grams of pizza dough 1 teaspoon of olive oil.

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Finely chop the fennel and carrot, discard ends. Chop the mushroom into small cubes.



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Add the chopped ingredients into the baking accessory with olive oil, the dried herbs, pepper and salt, stir together.


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Place the baking accessory into the basket of the Airfryer and fry the vegetables at the 180°C 8minute . Stir half way the cooking process.


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Meanwhile, cut the tomato into small pieces. Grate the cheese. Wash and remove the oregano leaves from the stalks.


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Place a round shaped pieces of pizza dough on a worktop dusted with flour. Cover one halve of the dough with the fried ingredients. 


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Leave some space at the edges. Place tomato, oregano and grated cheese on top. Flip the dough to cover the filling, fold the edges and press them together. 


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Brush the calzone with olive oil. Place the calzone in the basket of the Airfyrer and bake at the indicated temperature and time until the dough is cooked through and golden.


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