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Store cupboard calzone


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Mix together the olives, sundried tomatoes, artichokes, bocconcini, provolone, thyme, anchovies and chutney. 
  • Then cut the pastry into large rounds and whisk the egg with the milk. 
  • Paint the pastry edges with egg wash and spoon half the mixture in the middle. Then fold over the pastry, press down and crimp the edges. Repeat the process. 
  • Place the calzone in a lightly oiled, large baking tray, brush the top with egg wash and cook in the oven for about 15-20 mins until golden. 
  • Serve with a salad on the side.


  • 40 gm pitted black olives, sliced
  • 40 gm sundried tomatoes, sliced
  • 80 gm bottled artichokes, sliced
  • 4 bocconcini, sliced into 4
  • 80 gm grated Provolone (or tasty) cheese
  • 1 heaped tspn chopped fresh thyme
  • 4 anchovies, chopped
  • 1 heaped tbsp relish or chutney
  • 2 puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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