When I first read about Calzones, I thought it was just another form of pizza, or folded over pizza. Then I realized the combinations can be too many and some of them might be too good to resist! So when I saw the announcement from Kalyani regarding this month's Magic Mingle #3 with Corn and Wheat as the main ingredients, I thought it was high time I baked these. I am sure I would be baking these calzones with different fillings too!
I baked these without cheese and jalopenos for my older one but for my husband definitely a spicy version! He had a field time biting into the cheesy, spicy calzones!!
Ingredients -
For the Dough -
Whole Wheat Flour 2 1/2 cups
Vital Wheat Gluten 2 Tbsp
Water up to 2 cups (or as needed)
Oilve Oil 2 tsp
Italian Seasoning 1 Tbsp
Vital Wheat Gluten 2 Tbsp
Water up to 2 cups (or as needed)
Oilve Oil 2 tsp
Italian Seasoning 1 Tbsp
Garlic minced 1 Tbsp
Active Dry Yeast 1 Pkt (2 1/4 tsp or 7 grams)
Salt 2 tsp (Divided use)
Active Dry Yeast 1 Pkt (2 1/4 tsp or 7 grams)
Salt 2 tsp (Divided use)
Sugar 1 tsp
Warm Water 1/2 cup
For the Filling -
For the Filling -
Corn Kernels 1 cup (I used frozen)
Onion chopped 1/2 cup
Carrot grated 1/4 cup
Peas 1/4 cup
Salt as needed
Turmeric 1/4 tsp
Garam Masala / Chole Masala / Pav Bhaji Masala / Curry Powder as needed
Red Chilli Powder 1/4 tsp
For the Calzone Assembly -
For the Calzone Assembly -
Pizza Sauce (I used Home made) as needed
Grated Cheese as needed
Black Olives sliced as needed
Jalopenos sliced as needed
Milk for brushing the tops
Grated Cheese as needed
Black Olives sliced as needed
Jalopenos sliced as needed
Milk for brushing the tops
Method Of Preparation -
For the outer cover -
In small bowl of warm water, add 1/2 tsp of salt, 1 tsp of sugar and yeast. Let it froth up in a warm place for about 7-10 min.
In another mixing bowl, add in the wheat flour, vital wheat gluten, Italian Seasoning, minced garlic and salt. To this mixture add the proofed yeast solution, water and knead into a soft pliable dough. If it gets too sticky, apply oil to your hands and knead for about 10 min. [I used up to 1 tsp of oil].
Oil the bowl and the dough (to keep the dough from drying out) and cover it with an oiled cling film. (I used a deep bowl as a lid.)
Keep the covered dough in a warm place undisturbed for about 2 hours or until the dough doubles.
To Prepare the Filling -
In a heated sauce pan, add oil, cumin seeds and saute the chopped onions.
After the onions are golden brown, add the grated carrot, peas and corn. (Since I used frozen peas and frozen corn, I thawed them first). Stir fry for about 2 minutes.
Add turmeric, salt, Spice powder (I used Chana Masala Powder) and mix well. Remove from fire and let it cool.
Assembly of the Calzones -
Divide the dough into 12-15 equal portions. Roll out each portion into a thin disc of about 3-4 inches in diameter.
Spread a teaspoon of pizza sauce in the center of the rolled out disc, put in the corn filling, add in the additional toppings of olives, jalopenos and cheese whichever is preferred on one half of the disc making sure the edges of the semi circle are free. See picture below.
Moisten the edges with water and carefully fold the filling free half to form a semi circle. Seal the edges by pressing the rines of the fork. Poke the calzone in multiple places with a fork to make way for the steam to escape.
Preheat the oven to 375 F.
Arrange all the prepared calzones on a lined baking tray and keep them covered until ready to bake. [They can be allowed to rise for a second time if preferred]
Brush milk on top of the calzone. Place the baking trays in the center rack of the preheated oven. I baked them for 25 min.
Remove from the oven and be careful when you bite into the hot, cheesy calzone.
Preparation Time 1 hr + Rising Time 2 hrs + Baking Time 25 min
Makes 12-15 calzones
In small bowl of warm water, add 1/2 tsp of salt, 1 tsp of sugar and yeast. Let it froth up in a warm place for about 7-10 min.
In another mixing bowl, add in the wheat flour, vital wheat gluten, Italian Seasoning, minced garlic and salt. To this mixture add the proofed yeast solution, water and knead into a soft pliable dough. If it gets too sticky, apply oil to your hands and knead for about 10 min. [I used up to 1 tsp of oil].
Oil the bowl and the dough (to keep the dough from drying out) and cover it with an oiled cling film. (I used a deep bowl as a lid.)
Keep the covered dough in a warm place undisturbed for about 2 hours or until the dough doubles.
To Prepare the Filling -
In a heated sauce pan, add oil, cumin seeds and saute the chopped onions.
After the onions are golden brown, add the grated carrot, peas and corn. (Since I used frozen peas and frozen corn, I thawed them first). Stir fry for about 2 minutes.
Add turmeric, salt, Spice powder (I used Chana Masala Powder) and mix well. Remove from fire and let it cool.
Assembly of the Calzones -
Divide the dough into 12-15 equal portions. Roll out each portion into a thin disc of about 3-4 inches in diameter.
Spread a teaspoon of pizza sauce in the center of the rolled out disc, put in the corn filling, add in the additional toppings of olives, jalopenos and cheese whichever is preferred on one half of the disc making sure the edges of the semi circle are free. See picture below.
Moisten the edges with water and carefully fold the filling free half to form a semi circle. Seal the edges by pressing the rines of the fork. Poke the calzone in multiple places with a fork to make way for the steam to escape.
Preheat the oven to 375 F.
Arrange all the prepared calzones on a lined baking tray and keep them covered until ready to bake. [They can be allowed to rise for a second time if preferred]
Brush milk on top of the calzone. Place the baking trays in the center rack of the preheated oven. I baked them for 25 min.
Remove from the oven and be careful when you bite into the hot, cheesy calzone.
Preparation Time 1 hr + Rising Time 2 hrs + Baking Time 25 min
Makes 12-15 calzones
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Calzone with wheat looks very inviting....
Delicious and tempting calzones. Wonderfully prepared.
Deepa
Hamaree Rasoi
This is looking so beautiful. I can feel the smell when you break one. :)
Hi. That's a wholesome way of using both the ingredients. Looks really good.
FOODELICIOUS
MARCH EVENT, ‘ONLY’- SOUTH INDIAN & COOKBOOK GIVEAWAY
Looks delicious and mouth watering!!!!!
This looks so tempting.lovely pictures too
healthy inviting calzones
healthy inviting calzones
That looks totally delicious...would love to have one now
wow..awesome recipe
Aarthi
http://www.yummytummyaarthi.com/
Wow these are delicious.
that look very nice and yummy!...i love calazones!
have been wanting to make calzone since long ..but am not able to get fresh yeast..n not v happy with dry yeast..anyway these are fab!!..loving them ..absolutely delicious:))
Very interesting and tempting.
very healthy calzone.. love it that its completely atta-based :)
Kalyani
Sizzling Tastebuds
Event : Holi Fest – Colourful Palette
Event : Bake Fest # 5
do also link it to my event - bake fest , Harini :)
Kalyani
Sizzling Tastebuds
Event : Holi Fest – Colourful Palette
Event : Bake Fest # 5
I have tried making calzones before and they have come out decent. Yours look really amazing.
This looks amazing .. bookmarked dear ..
have always wondered how they do it but have never searched for the recipe.. these look fab ..bookmarked harini :)
Ongoing Event: I'm a STAR
They look fabulous besides being a healthy version.
heard is good, unheard is better. that is my situation as i have never heard about this it looks superb.
Hema's Adugemane