Ben Cooper's Pea, Broccoli, Sweet Pepper and Three Cheese Calzones

 What is in season in July

Aubergine, Beetroot, Blackberries, Blackcurrants, Blueberries, Broad Beans, Broccoli, Carrots, Cauliflower, Cherries, Chicory, Chillies, Courgettes, Cucumber, Gooseberries, Greengages, Fennel, French Beans, Garlic, Kohlrabi, Loganberries, New Potatoes, Onions, Peas, Peppers, Potatoes, Radishes, Raspberries, Redcurrants, Rhubarb, Rocket, Runner Beans, Samphire, Sorrel, Spring Greens, Spring Onions, Strawberries, Summer Squash, Swiss Chard, Tomatoes, Turnips, Watercress.

Pea, Broccoli, Sweet Pepper and Three Cheese Calzones 

Serves 4

Ingredients

• 4 tbsp. extra-virgin olive oil
• 1 large garlic clove, crushed and finely chopped
• 100g fresh peas
• 1 small head of broccoli cut into small florets
• 1 small sweet red pepper, diced 
• Sea salt
• ground black pepper
• 200g low-moisture grated mozzarella
• 250g fresh ricotta
• 100g grated parmesan
• 1 lemon zested
• 450g pizza dough at room temperature
• 1 large egg

Method:

1. Before you start, either make 450g (1lb) of fresh pizza dough or alternatively buy ready-made from your local supermarket and take out of the fridge so it's at room temperature for when you need it 
2. Heat the oil in a large frying pan over medium to high heat. When the oil is hot, add the garlic and fry stirring regularly so it doesn’t burn
3. Add the broccoli, peas and sweet red pepper, a big pinch of salt and a grind of black pepper. Stir frequently for 5 to 7 minutes or until the vegetables are tender
4. Remove the frying pan from the heat and let it cool slightly. If the mixture looks wet and greasy, place on some kitchen roll on a plate to absorb the excess liquid
5. In a medium bowl, combine the mozzarella, ricotta, parmesan, cooked vegetables and the zest of one lemon.  Season to your liking with salt and ground black pepper
6. Line a large rimmed baking sheet with parchment paper
7. Place the dough on a lightly floured surface. Use a bench scraper or knife to cut the dough into four equal-size pieces, then roll out each piece into a 20cm (8 inch) round
8. Preheat the oven to 200°C 
9. Crack the egg into a small bowl or ramekin, add 1 tablespoon of cool water, and beat it with a fork until frothy. Using a pastry brush, coat the edges of each dough circle with the egg wash (Tip: Do not discard the egg wash when you're done—you'll also need it for brushing the filled dough before baking)
10. Spoon ¼ of the filling onto each dough round, nudging the filling to one side (you don't want it in the middle or on the edges where the egg is). Fold the dough from the other side over the filling to make a half circle; press down on the edges to seal. Transfer the filled dough pouches to the parchment-lined baking sheet
11. To make sure your filling doesn't ooze out during baking, press/crimp the edges of the calzoni one more time (Tip: You could use a fork to gently crimp the edges without cutting into the dough)
12. Brush the tops of the dough with remaining egg wash and using a small sharp knife gently cut 2 to 3 slits in the top of each calzone so steam can escape during baking
13. Bake for 30 to 35 minutes until the calzoni are deep golden brown on top and evenly browned on the bottom.
14. Remove the calzoni from the oven. Let them cool for 5 minutes or so, then cut them in half and serve

Marinara sauce or Tomato and Chilli chutney would be a great addition to serve with the Calzones and will be next month's recipe