Days pass so quickly. Its already the 9th day of the Baking Marathon..
When I chanced upon Pavani’s Wholewheat calzones, I set upon making them immediately. After the first rise, totally forgot about it as the kids needed attention, so we went out for a long drive, and I came back to a rather smelly kitchen where the fermented dough had spilt over quite a but:((
But as I had promised the kids a calzone, they were pretty excited about a folded pizza (for that’s how I had described it to the EO) and she insisted I start all over, and that she would help me J Hubby gave me weird looks as everyone was hungry, so I promised to make it the next morning.
This must be one of those mornings when I made the dough as early as 3:45 am and by 6am, the calzone was ready to be packed for EO’s snack box by 7. Thankfully it was a very sultry morning and the dough rose very fast and we had a great time working with that so early in the morning and EO was so excited to put in the cheese and I was shuttling between the camera, the oven & the morning breakfast... all looking harried !!! Whew !! I think am gonna remember that episode for a long time now…
In that hurry I forgot to take final plated pics, so these are as rustic as they get. Tastewise it was brilliant, and in hindsight I think it was good I made it the next day morning as I filled in previous night Aloo-Gobhi (potato caulifloiwer) dry curry and it was an Indian twist to the Italian Calzone J
I stored the remaining in the refrigerator and microwaved them for the evening snack with the neighbour’s kids who enjoyed it too J Thanks pavani for this recipe, and am sure the fillings are so versatile, am planning spinach and corn next time I make it !!
Baking Marathon Day 9 : Wholewheat Vegetarian Calzones
Recipe type : Bread (Yeasted)
Course: Snack / Main Course
Cuisine : Italian
Makes : 3 large sized calzones
Prep time: 30 mins | Standing Time : 1 hour + 45 mins
Bake time : 30 mins (varies from oven to oven)
- Wholewheat flour (I used unbleached king Arthur flour) – 3.5 cups
- Salt – 1 tsp
- Yeast – 2 tsp
- Sugar – 1 tsp
- Warm water – about 1.5 cups (depends on the flour)
- EVOO – 2 TBSP
- Aloo Gobhi Sabji – 1 cups (or just about any sautéed veggies)
- Oil – 1 tbsp
- Cheese grated – 1/3 cup ( I went easy on the cheese, but you can add as much as you prefer)
- Pizza sauce – ½ cup (homemade Pizza sauce)
- Dried herbs – ½ tsp
- Proof the yeast with warm water and sugar. Once it froths, add to a bowl where wholewheat and salt are mixed well. Make a dough and knead for 10-15 mins (the bread flour was so good, the dough came together in less than 10 mins). Rest covered for an hour ( I switched on the oven light and kept it for 45 mins).
- Once risen, punch down the dough and make into 3 or 4 equal portions. Knead for 4-5 mins more and rest them covered again (for about 45 mins).
- In the meanwhile, I sautéed the leftover sabji in a tsp of oil, checked for spices and let the mixture cool. Preheat oven to 180C / 375F.
- Roll out one portion of the 2nd rise dough into a thickish disc, spread the pesto / pizza sauce. Sprinkle sauce , add grated cheese and spread a small portion of the stuffing as shown.Top with dried herbs.
- Fold into half and seal the edges with a fork so the filling doesn’t spill out
- With a sharp knife, make slits on top of the calzone and gently place on the baking sheet . (Tip : Roll out the dough directly onto the baking sheet, and do the filling and folding to be safer)
- Brush with milk – sugar mixture (if needed) and bake for 28-30 minutes. The 2nd batch was done under 23-24 mins, so you need to keep a watch.
- Cool for 6-8 mins and cut and serve immediately