This dish contains the following allergens: Eggs, Wheat
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For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Utensils
Step 1
Arrange the aubergine slices evenly in the air fry basket and brush them with oil
Step 2
Install a wire rack on Level 3. Select AIR FRY, set temperature to 200°C and set time to 15 minutes. Press START/STOP to begin preheating
Step 3
When the unit has preheated, place air fry basket on wire rack on Level 3. Close oven door to begin cooking
Step 4
Meanwhile, lightly dust two 31cm x 36cm sheets of baking parchment with flour, then roll or stretch the dough balls out on the sheets to form two 23cm rounds
Step 5
Spread 1 tablespoon pesto evenly over half of each round, leaving a 2cm border around the edge. Top each with half of the aubergine slices, 20g mozzarella, and 1 teaspoon Parmesan, then fold over to form 2 crescent shapes. Press firmly along the edges, then crimp with the tines of a fork to seal. Using the baking parchment to lift, transfer the calzones to an oven tray, trimming any excess paper with scissors. Brush the top of each calzone with egg white
Step 6
In a large bowl, toss the cherry tomatoes with the oil and salt, then arrange evenly on a baking sheet
Step 7
Install wire racks on Levels 1 and 3. Select PIZZA, select 2 LEVEL, set temperature to 230°C and set time to 12 minutes. Press START/STOP to begin preheating
Step 8
When the unit has preheated, place oven tray with calzones on wire rack on Level 3 and baking sheet with tomatoes on wire rack on Level 1. Close oven door to begin cooking
Step 9
Check calzones after 12 minutes, they may need a few minutes more cooking. Transfer the roasted tomatoes to a blender or food processor, add garlic and oregano, and puree to form a sauce. Serve calzones immediately with the tomato sauce for dipping
Aubergine & Pesto Calzones With Roasted Cherry Tomato Sauce
Step 1 of 9
Arrange the aubergine slices evenly in the air fry basket and brush them with oil
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 2 of 9
Install a wire rack on Level 3. Select AIR FRY, set temperature to 200°C and set time to 15 minutes. Press START/STOP to begin preheating
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 3 of 9
When the unit has preheated, place air fry basket on wire rack on Level 3. Close oven door to begin cooking
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 4 of 9
Meanwhile, lightly dust two 31cm x 36cm sheets of baking parchment with flour, then roll or stretch the dough balls out on the sheets to form two 23cm rounds
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 5 of 9
Spread 1 tablespoon pesto evenly over half of each round, leaving a 2cm border around the edge. Top each with half of the aubergine slices, 20g mozzarella, and 1 teaspoon Parmesan, then fold over to form 2 crescent shapes. Press firmly along the edges, then crimp with the tines of a fork to seal. Using the baking parchment to lift, transfer the calzones to an oven tray, trimming any excess paper with scissors. Brush the top of each calzone with egg white
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 6 of 9
In a large bowl, toss the cherry tomatoes with the oil and salt, then arrange evenly on a baking sheet
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 7 of 9
Install wire racks on Levels 1 and 3. Select PIZZA, select 2 LEVEL, set temperature to 230°C and set time to 12 minutes. Press START/STOP to begin preheating
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 8 of 9
When the unit has preheated, place oven tray with calzones on wire rack on Level 3 and baking sheet with tomatoes on wire rack on Level 1. Close oven door to begin cooking
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
1.4oz
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
10.5oz
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
Step 9 of 9
Check calzones after 12 minutes, they may need a few minutes more cooking. Transfer the roasted tomatoes to a blender or food processor, add garlic and oregano, and puree to form a sauce. Serve calzones immediately with the tomato sauce for dipping
For the calzones
275g
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 220g
balls of pre-made pizza dough, room temperature
40g
grated mozzarella
2 tsp
grated Parmesan
1
egg white
For the sauce
300g
cherry tomatoes, halved
1 tbsp
oil
1/2 tsp
salt
1 small
garlic clove, chopped
1/4 tsp
dried oregano
For the calzones
9.63oz
aubergine, sliced into 1cm thick rounds
For brushing
oil
2 tbsp
pesto
For dusting
flour
2 x 7.7oz
balls of pre-made pizza dough, room temperature
