Tuna, spinach & chargrilled vegetable calzone

Name: Tuna, spinach & chargrilled vegetable calzone
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil; 1 Essential Red Onion, finely sliced; 260 g pack Essential Spinach, thoroughly washed; plain flour; 220 g frozen Northern Dough Co Original Pizza Dough, defrosted; 350 g Waitrose Chargrilled Vegetable Sauce With Olives; 110 g pot John West Fridge Pot Tuna Steak In Spring Water; 150 g ball mozzarella, torn into bitesized chunks; 85 g Ambrosi Parmigiano Reggiano Julienne; 90 g pack wild rocket; ½ lemon, for squeezing

Calzone is a big melty pocket of a pizza. This tuna version, with piquant olives, is irresistible alongside a rocket salad.

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Plusdefrosting

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2 tbsp Essential Olive Oil
1 Essential Red Onion, finely sliced
260g pack Essential Spinach, thoroughly washed
plain flour
2 x 220g frozen Northern Dough Co Original Pizza Dough, defrosted
½ x 350g Waitrose Chargrilled Vegetable Sauce With Olives
110g pot John West Fridge Pot Tuna Steak In Spring Water
150g ball mozzarella, torn into bitesized chunks
85g Ambrosi Parmigiano Reggiano Julienne
½ x 90g pack wild rocket
½ lemon, for squeezing

Preheat the oven to 220ºC, gas mark 7 and put a baking tray in to heat up. Heat 1 tbsp oil in a large frying pan and add the onion with a pinch of salt. Fry for 5 minutes until softened. Remove to a plate. Fry the spinach in batches using the remaining 1 tbsp oil, then tip into a sieve. Cool a little, then squeeze out as much water as you can.
Dust the work surface and a rolling pin with flour, then roll 1 dough ball into a rough circle, about 25cm. Spread ½ the vegetable sauce over ½ the circle, leaving a 2cm border. Top with ½ the onion, the spinach, tuna and mozzarella and almost ½ the cheese (leave a little for sprinkling before baking). Repeat with the other ball of dough.
Brush the edges of the dough with a little water, then close each calzone and crimp with a fork, or your thumbs, to seal. Using a small sharp knife, make 3 slits in the top to allow the steam to escape.
Dust the preheated baking tray with flour. Add the calzones and sprinkle with the remaining cheese. Bake for 12-15 minutes until golden brown. Dress the rocket with the remaining ½ tbsp oil and a squeeze of lemon, then serve alongside.

Typical values per serving when made using specific products in recipe