The Ultimate Vegetarian Calzoni

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

To me, these calzoni are lifted out of the ordinary by the inclusion of fennel, a much underrated vegetable which only the Italians seem to use to any great extent. Serve the calzoni with a tomato sauce, if you like.



Knock back the risen dough, roll it out thinly on a floured surface and cut out eight 15cm (6in) rounds.

For the filling, heat the olive oil in a pan with the garlic and fennel seeds. Add the aubergine and fennel and cook gently for 12-15 minutes, until golden and tender. Add a little water to the vegetables if they begin to stick to the pan. Transfer to a bowl and leave to cool, then a