Place sun dried tomatoes into a blender. Pulse until a paste consistency is achieved.
Roughly chop the marinated mushrooms and the olives.
Sprinkle flour on the bench. Cut dough into approx. 4cm chunks and roll out into rounds.
Smear some sun dried tomato paste onto the calzone, add mushrooms, olives fetta, mozzarella and basil. Fold the pastry over in half then crimp the edges.
Place into a pre-heated oven at 200C for 12-15 minutes.
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