Calzones are a favorite in my house as they are a make a delicious filling bread meal. They are rather easy to make and they are handy not only for a relaxed weekend dinner but for freezing up and then baking them in the oven for other times during the week. They make perfect handheld hot pockets filled with cheese and vegetables.
Previously, I had done Spinach, Mushrooms & Fontina Cheese Calzone. Presently I have done an easier one with Tomato based filling.
Ingredients ( Calzone Dough)
3/4 tsp white sugar
1 and 1/4 cup warm water ( 110 deg F or 45 deg C)
1 packet active dry yeast
2 tbsp olive oil
3/4 tsp salt
3 cups unbleached bread flour
1 tsp Italian seasonings
Some extra bread flour for dusting rolling board
Method ( Calzone Dough)
Place the warm water in a bowl and dissolve the sugar in it.
Then sprinkle the yeast on the top but do not stir. Leave it to get foamy for about 10 mins.
After 10 mins, add in the salt and olive oil and stir.
Add in the bread flour and the Italian seasonings and mix for a few minutes. You would have got a ball of dough by now.
Remove this dough and place it on a floured rolling board. Knead to form a smooth dough. Add in a little olive oil or extra flour to help.
Place the dough in a well oiled bowl, cover with a loose towel and let it rise for around 2 hours near a warm place.
In the meantime, prepare the fillings.
Zucchini & Bell Pepper Filling
Ingredients ( Filling)
2 tbsps. Olive Oil
1/2 medium yellow onion, chopped finely
1/2 medium sized zucchini, sliced half and sliced
1/2 medium red/orange/yellow bell pepper, sliced into strips
1 cup Marinara sauce
1 cup grated Mozzarella Cheese
4 basil leaves, chopped finely
Method ( Filling)
Take a sauce pan and heat 2 tbsps of olive oil in it. Fry the chopped onions till slightly brown and then add in the bell pepper, zucchini and basil leaves. Once vegs are cooked, add in the marinara sauce and cook for 5 mins till sauce thickens. The marinara sauce will have enough sodium. Hence its your call here if you would like to add more salt. Set aside.
After 2 hours, preheat the oven to 400 deg F..
Roll out the dough on a floured board to a big tube and then cut into 8 equal slices. Leaving the other pieces in the mixing bowl, roll out one of the pieces into a 6 inch circle.
Arrange the filling till it covers only half of the calzone circle and place 2 tbsps. of mozzarella cheese on top (more if you like more cheesy) fold over like a curry puff. Then pinch the sides till it seals the calzone. Repeat for the rest of the calzone dough slices.
Place the calzones on a well oiled baking tray and brush the calzone tops with more olive oil.
Bake for 25 mins till the dough browns at the edges and underneath.
Enjoy warm with red chilli flakes and dried basil or just on its own.