Low-FODMAP Italian beef calzone

Instructions

1 Preheat oven to 250°C. Spray pumpkin with oil and bake for 20 minutes or until tender. When cooked remove and set aside.

2 While pumpkin is cooking, make the sauce filling. Heat a frying pan. Spray with oil then add mince. Cook until browned, breaking up mince with a fork/potato masher as it cooks.

3 Add asafoetida, spring onion greens, celery, capsicum, carrot and courgette to pan and cook gently until soft. Add wine and herbs and cook until wine has completely absorbed. Add passata and soy sauce and simmer gently for about 25 minutes or until sauce is thick.

4 While sauce is cooking, make crust dough. Combine flour, sugar, salt, yeast and oil in a bowl or processor with a dough function. Add warm water and mix. Knead dough for 5 minutes or until smooth and springy then place in a greased bowl, cover with plastic wrap and microwave on low for 1 minute. Rest dough for 10 minutes then repeat microwave and resting process once again or leave in a warm place for about 40 minutes or until dough is double in size.

5 Divide dough in half and roll out on a lightly floured bench to a 36cm-diameter circle. Transfer to a baking tray and spoon on sauce filling. Add roasted pumpkin and grated cheese. Roll out remaining dough and place over the top. Pinch and roll edges together and bake at 250°C for 20 minutes. Splash 1/2 cup cold water on oven floor when calzone goes in for a crispy crust.