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Baked Bean Calzone

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  • 2 145 g packet pizza dough mix
  • 1 Clove garlic; crushed
  • 4 oz Mature Cheddar cheese; grated
  • 2 tb Parsley; roughly chopped
  • 1 400 g can cherry tomatoes
  • 2 tb Basil leaves
  • 2 tb Sun dried tomato puree
  • 1 400 g can canellini beans; drained and rinsed
  • 1 400 g can borlotti beans; drained and rinsed
  • 1 ts Brown sugar
  • Freshly ground black pepper


Preheat the oven to 200C/400F/gas 6. Lightly grease a non-stick baking tray. Make up the pizza dough as instructed on the packets, adding the garlic and parsley.
Roll out the pizza into a 30cm round and place on the baking tray.
In a bowl, combine all the filling ingredients together and spoon over half of the dough. Wet the edges of the dough with water and fold over to form a large turnover.
Dust the calzone lightly with flour and bake in the oven for approximately 25-30 minutes or until golden, cooked and crisp. Serve with a crisp green salad.
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