Ingredients

• 3 Borg’s Shortcrust Pastry sheets
• 1 kg butternut pumpkin, peeled and chopped into 2cm cubes
• 250 g marinated red peppers, sliced
• 50 ml extra virgin olive oil
• 1 garlic bulb, halved horizontally
• 150 g marinated feta
• 1 egg, lightly beaten
• I tsp sesame seeds
• Salt flakes and freshly ground black pepper

Method

1. Preheat oven to 220° C degrees. Prepare an oven tray with baking paper.
2. Toss the pumpkin and the garlic in the oil and season. Add the pumpkin and the garlic to the prepared tray, push the pumpkin to the side, just a little away from the pumpkin cubes. Roast for 30 minutes. When the garlic is cool enough to handle, squeeze the cloves from the bulbs into a bowl and make a paste. 
3. Use a dinner plate to guide a round cut in the Borg’s Shortcrust Pastry sheet. Spread the garlic paste over each pastry circle, leaving a 2 cm border. Add the pumpkin, peppers, fetta to half the circle. Brush the edges with the egg and fold over the half over the filling. Crimp the edges to seal. Add the remaining egg wash to top of the calzone, drizzle a little olive oil, sprinkle with seeds, and a little salt and pepper. Bake in the oven for 12-15 minutes.