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1
Heat the olive oil in a pan and cook the leek and courgette for 3-4 minutes over a medium heat.
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2
Add the mushrooms and cook for a further 2 minutes.
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3
Season to taste and stir in the peas.
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4
Remove from the heat and set aside.
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5
Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper.
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6
Preheat the sandwich toaster to its highest setting.
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7
Divide the dough into two and roll out each piece to make a rectangle approximately 25cm x 15cm.
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8
Score the dough with a knife, dividing each piece into two squares the approximate size of your sandwich toaster plates.
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9
On one square spread half the tomato sauce, leaving a 1cm clear margin around the edge.
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10
Cover the sauce with half the vegetable mixture and mozzarella.
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11
Brush the edges with a little water and fold the uncovered square of dough over the top to seal in the filling.
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12
Spend a little time crimping the edges together to get a good seal around the edge.
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13
Repeat this process for the remaining dough and filling.
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14
Carefully place the calzones in the toaster and close the lid.
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15
Cook for 8-9 minutes until the dough is crisp and golden.
