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
Garlic minced 1 Tbsp
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 -
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 -
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
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
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