Makes 2 calzones
Dough (see note)
1/2 cup cream cheese (with garlic and herbs if possible)
1/2 to 1 cup grated cheese
3 stalks asparagus
1 tablespoon white wine vinegar
5 spring onions
1/2 red pepper
Handful edible chrysanthemum
1 tablespoon fresh mint
1 tablespoon fresh sage
Prepare the dough and roll it flat into a rough circle or square shape. Ours were about ten inches across, maybe a little less.
Brush cold water around the edge of each dough shape. Divide the cream cheese and spread over each open calzone.
Prepare your vegetables. I did the following:
Pile half of the vegetable mix on to one side of each calzone, being careful not to overfill. Season. Fold over and seal.
Bake the calzones at 250 degrees (480 Fahrenheit) for ten minutes. Sprinkle grated cheese over the top of each calzone, turn the temperature down to 180 degrees (360 Fahrenheit) and continue to cook for fifteen minutes until the cheese is golden brown.