• Ingredients: 11
  • Serves: 4
  • Prep: 1 hour
  • Bake: 15 mins
  • Level: easy

Wholemeal Italian mushroom, pesto and artichoke calzone with very strong wholemeal bread flour, pumpkin seeds, easy bake yeast sachet, salt, unrefined golden caster sugar, olive oil, warm water, pesto, garlic clove(s), mushrooms, artichoke antipasto. To make this wholemeal italian mushroom, pesto and artichoke calzone for 4 persons you will need 1 hour for preparation and 15 mins for baking.


For the base

  • 300g Very strong wholemeal bread flour
  • 4tbsp Pumpkin seeds
  • 1 Easy bake yeast sachet
  • 1tsp Salt
  • 1tsp Unrefined golden caster sugar
  • 2tbsp Olive oil
  • 200ml Warm water

For the filling


  1. Step 1Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.

    For this step you will need

  2. Step 2Pour in the olive oil and warm water and mix to a ball.

    For this step you will need

  3. Step 3Turn onto a lightly floured surface and knead for 10 minutes.
  4. Step 4Leave in a warm place to rise for 30 minutes.
  5. Step 5Preheat the oven to 220°C (fan 200°C, gas mark 7).
  6. Step 6Divide to dough into four and knead each one into a smooth ball, then roll them out into 15cm/6inch circles.
  7. Step 7Spread the pesto onto one side of each round and top with the garlic, mushrooms and artichokes.

    For this step you will need

  8. Step 8Brush water around the rim of each circle and cover the filling with the other half of the dough to make a crescent shape. Press down the edges well to seal, and cut a couple of holes in the top of each calzone.
  9. Step 9Brush each one with olive oil, and sprinkle over the reserved seeds. Put onto the baking sheet and bake for 15 minutes until the crust is golden and crisp.

    For this step you will need