Sweet Potato and Mozzarella Calzone

Sweet Potato and Mozzarella Calzone Recipe (4)

A food of convenience, calzoni are the last word in edible portability. In essence a type of Italian street food, these “bread pasties” have become increasingly popular in the UK and beyond. It’s a rather intriguing – though welcome – development that both local and national pizzerias and Italian restaurants have begun offering calzoni alongside their usual fare. After all, a calzone is probably best suited to the busy lunch hour, dispensed by a market vendor to the satisfaction of all. Still, I hope you’ll agree that once open and spilling forth, the contents of my Sweet Potato and Mozzarella Calzone are really rather appetising.

Punctuated by intense bursts of  rich flavour from the sun dried tomato, the subtle notes of sweet potato and mozzarella combine beautifully to produce a comforting and satisfying filling. Relatively dense fillings like this work best in calzoni as you’ll find that lighter ingredients will reduce in size considerably the long you cook them. A half-empty calzone is not something anyone ever wants to come face to face with. Such a development can lead in but one direction – disappointment. Finishing sweet potato in a sealed dough casing, however, serves to seal in its natural moisture, avoiding too much shrinkage and improving its overall texture.

Sweet Potato and Mozzarella Calzone Recipe (3)

Sweet Potato and Mozzarella Calzone

Makes 5


  • 500g of pizza dough

  • 1 large sweet potato, cubed

  • 2 tbsp olive oil

  • 150g mozzarella

  • 5 sun dried tomatoes, roughly chopped

  • 5 tbsp passata

  • A few sprigs of fresh thyme

  • salt

  • pepper


  1. Heat your oven to 180C and roast your cubes of sweet potato in the olive oil for 15 minutes. Meanwhile, divide your dough into 5 balls and roll out on a floured surface until roughly 10 inches in diameter..

  2. In the centre of each calzone spoon 1 tbsp of passata, followed by a sprinkling of sun dried tomato. Once partially cooked divide the potato among the calzoni, followed by the mozzarella in large chunks. Finish the filling with a twist of black pepper, pinch of salt and a little fresh thyme.

  3. Ramp the oven up to 220C/200C(fan). Carefully fold over each calzone and seal as you would a pasty. Transfer each calzone to a metal baking tray or hot pizza stone and bake for 20-25 minutes until golden brown and cooked through. Serve with salad leaves and a little extra virgin olive oil.

Sweet Potato and Mozzarella Calzone Recipe (1) Sweet Potato and Mozzarella Calzone Recipe (2)

Cost: This recipe makes enough calzone for 5, though you could push it and eek out 6 if you so wished. Of course, it’s the sort of recipe that can easily be doubled, especially considering the fact these freeze exceptionally well. Furthermore, these are vegetarian calzoni and, as such, should set you back no more than approximately £3.

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28 comments on “Sweet Potato and Mozzarella Calzone

  1. cookinginsens
    January 29, 2014 at 5:04 pm

    This sounded different but good and your pictures are biteable.

    • frugalfeeding
      February 3, 2014 at 2:39 pm

      Nothing wrong with different ;). Thank you, Rosemary.

  2. thekalechronicles
    January 29, 2014 at 7:37 pm

    Just came back from the store with mozzarella and I have sweet potatoes on hand — we may be having these soon. I had to look up “passata” though — it hasn’t made it to Yankee Land as far as I know.

    • frugalfeeding
      February 3, 2014 at 2:39 pm

      Interesting – do you think it simply has a different name? Still, I’m glad you’re tempted by my recipe, Sharyn.

  3. lemongrovecakediaries
    January 30, 2014 at 12:57 am

    Awesome this will be perfect for our lunch on Sunday – thanks for sharing the recipe

    • frugalfeeding
      February 3, 2014 at 2:38 pm

      My pleasure! There’s more where that’s from too 😀

  4. cheri
    January 30, 2014 at 4:04 am

    I’ve never used passata before is it kind of like tomato paste?

    • frugalfeeding
      February 3, 2014 at 2:39 pm

      Umm – I suggest google. It’s like smooth tinned tomatoes.

  5. veghotpot
    January 30, 2014 at 11:50 am

    That looks amazing!!

  6. taplatt
    January 30, 2014 at 8:06 pm

    I love sweet potatoes. And calzones — though I haven’t made them yet, you’ve inspired me to pull my pizza dough out of the freezer and get to work…do you have any recommendations for calzones with chicken?

    • frugalfeeding
      February 3, 2014 at 2:34 pm

      Oh you must! So simple… Chicken. Well. Why not do a “white” filling with plenty of mozzarella, herbs and a pinch of chilli.

      • taplatt
        February 3, 2014 at 2:59 pm

        That’s a great idea — thanks! With chicken, I guess one could do either tomato sauce or bechamel. Yum…

        • frugalfeeding
          February 3, 2014 at 3:19 pm

          Indeed you could! I love white pizza/calzone.

  7. angelica | table twenty eight
    February 1, 2014 at 5:54 am

    Wow, look at that perfectly risen and cooked-to-perfection crust. What a great flavour combination – reminds me of my favourite pizza topping combination (finely sliced sweet potato, red onion, goat’s cheese, sun-dried tomatoes and olives). Will have to try this alternative…

    • frugalfeeding
      February 3, 2014 at 2:33 pm

      You’re too kind! That sounds like a delicious topping!

  8. Mama's Gotta Bake
    February 1, 2014 at 6:31 pm

    How easy and delicious, perfect for a family night dinner, and “portable” too!

  9. Rufus' Food and Spirits Guide
    February 2, 2014 at 5:13 pm

    Sweet potatoes are so creamy you almost don’t need the cheese. Almost. This looks fantastic.

  10. Laurie
    February 4, 2014 at 5:04 pm

    Yum! Looks delicious!

  11. Grace @ FoodFitnessFreshAir
    February 14, 2014 at 12:54 am

    Woah, I’ve never had a sweet potato calazone. Interesting idea! I have a sweet spot for sweet potatoes, so I surmise these would be great.

    • frugalfeeding
      February 14, 2014 at 1:10 pm

      These definitely are great. Good detective work… 😀

  12. Veronica Sheppard
    February 24, 2014 at 9:15 pm

    The crust on this looks amazing. Plus anything with sweet potato in it is automatically good

    • frugalfeeding
      February 28, 2014 at 9:00 am

      Thank you! It was cooked well if I may say so myself!

  13. Shoover
    August 16, 2015 at 2:29 pm

    I was thinking of doing this with mashed sweet potato instead of cubed and not tomato sauce. My 5 year old isn’t a big fan of tomato sauce. Think it’d still be good?

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