Vegetable and Garlic Calzones

Ingredients

• 3 asparagus stalks, cut into 2.5 cm (1 in) pieces
• 15 g (1/2 cup) chopped spinach
• 45 g (1/2 cup) chopped broccoli
• 35 g (1/2 cup) sliced mushrooms
• 2 tbsp minced garlic
• 2 tsp olive oil, divided
• 225 g (1/2 lb) frozen whole-wheat bread dough, thawed
• 1 medium tomato, sliced
• 55 g (1/2 cup) shredded part-skim mozzarella
• 160 ml (2/3 cup) pizza sauce
• Cooking spray

Method

1. Heat the oven to 200°C (400°F) and lightly coat a baking sheet with cooking spray.
2. Toss the asparagus, spinach, broccoli, mushrooms and garlic with 1 tsp of the olive oil. Sauté in a large nonstick skillet over medium-high heat for 4 to 5 minutes, then set aside to cool slightly.
3. Divide the dough into four pieces. On a lightly floured surface, roll each piece into a thin oval.
4. Place one-quarter of the cooked vegetables, tomato slices and 2 tbsp mozzarella on one half of each oval. Moisten the edge, fold the dough over and crimp firmly with a fork.
5. Brush the calzones with the remaining oil and bake for about 10 minutes, until golden. Warm the pizza sauce separately and serve about 2 1/2 tbsp with each calzone.