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Vegetable Calzone

Posted By Vardhini On May 28, 2012 @ 1:44 am In Baking,Gallery,Italian,Kid Friendly,Main Dish | 23 Comments

Calzone is a stuffed pizza and this is my first time making it. I used the pizza dough recipe for the base with slight modifications. Filling can be any veggie of choice and I went with mushrooms, onions, bell peppers and eggplant. We loved it and I made the same for my daughter’s birthday. It was a super hit with the guests and it is very easy to make with some planning.

This would be a lovely party food and I had various fillings laid out for the guests to decide. The baking time is less (only 20 – 25 minutes) and it can be done even after the guests arrive. Just make sure that the dough and the filling are ready. Other interesting choices for filling would be black olives, jalapenos, etc. Inspired by the calzone recipe in the cuisinart food processor recipe book. Off to the recipe.

Vegetable Calzone | Cooks Joy

Mushrooms in the calzone.

Vegetable Calzone | Cooks Joy

Ingredients – For base

  • 1.5 cups all purpose flour
  • 1.5 cups whole wheat flour
  • 1.25 tsp instant yeast (refer to notes below)
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 3 tsp olive oil
  • Water to form the dough
Ingredients – For filling
  • 1 tbsp olive oil (1 tsp + 2 tsp)
  • 1 cup onion
  • 2 cups mushrooms
  • 1 cup eggplant
  • 1 cup bell pepper
  • Salt and Pepper
  • Tomato sauce as needed
  • Cheese as needed

My Notes

  1. If using active dry yeast, proof it first with some warm water and sugar and then add to flour. You can add the same amount of yeast as mentioned. For proofing : Mix active dry yeast, little luke warm water(about 1 oz.) and sugar. When it gets frothy, add to the flour. Skip adding sugar to the flour since we have already added it for proofing.

Method

1

Take the flours, yeast, sugar and salt in a bowl. Mix.

2

Add oil.

3

Mix well.

4

Add water.

5

Form a dough that is not tight. It will be sticky.

6

Knead for 10 min until a smooth ball is formed. Let it rise in a warm place.

7

Dough has doubled in volume. It took an hour.

8

Punch it down and allow to rise again.

9

Meanwhile, prepare the filling. Heat a tsp of oil and add onions, bell peppers, salt and pepper.

10

Saute until the vegetables are almost done.

11

Next add the mushrooms, salt and pepper.

12

Saute until the mushrooms are cooked.

13

Next add 2 tsp of oil and add the eggplant, salt and pepper.

14

Cook until the eggplant is done.

15

Dough has risen again. It took 30 minutes.

16

Divide dough into balls. I made about 6 medium calzones with this dough.

17

Take each ball.

18

Roll into a circle about 6 – 8 inches in diameter.

19

Apply tomato sauce over one half.

20

Add the desired veggies.

21

Add cheese.

22

Bring the other side and close it.

23

Using water, seal the edges.

24

Make 3 slits on top and brush with olive oil. Bake in a preheated 450F oven for 20 – 25 minutes until the top is slightly browned.

25

Out of the oven. Allow to rest for 10 minutes before slicing.

Yummy calzones ready.

Vegetable Calzone | Cooks Joy

Enjoy!

Sending to Bake Fest #7 hosted by Priya and yeastspotting.

Dish it Out – Eggplant and Tomatoes by Pavani.


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