Calzones

Prep Time: 1 hour (approx.) Cooking Time: 30 minutes Total Time: 1 hr 30 mins Difficulty Level: Medium Serves: 4 large calzones Steps: 18

Budget: INR 400


 

Calzones are turnovers that are stuffed with ingredients of choice. Basically anything that goes on a pizza, can go on a calzone. You make these circular shaped pizza dough with plain flour, and fold it over, seal with your favourite ingredients and bake it in the oven until it is golden brown.

Today, I am channelling my inner Ben Wyatt energy and bringing you my version of this delicious recipe.


 

Ingredients:


For the Calzone Dough:

Warm Water – 1 cup and 2 to 3 tablespoons Maple Syrup – 1 tablespoon Active Dry Yeast – 1 ¾ tablespoon All Purpose Flour – 3 cups Salt – to taste (I used 1 ½ tablespoons) All Purpose Seasoning – 1 teaspoon Olive Oil – 5 to 6 tablespoons (divided use) Corn Meal or Plain Flour – for dusting


For the Filling:



Corn Kernels (boiled) – 1 cup Tomato Puree – 1 cup Onions (finely chopped) – 1 medium Garlic (finely chopped) – 4 to 5 pods Capsicum (roughly chopped) – 1 medium Butter – 1 ½ tablespoon Chilli Flakes – 1 tablespoon Oregano – 1 tablespoon Salt – to taste (I used about 3/4th teaspoon) Cheese – Processed, Mozzarella, Parmesan

Filling Alternatives: Choice of Ingredients – Cottage Cheese, Spinach, Jalapenos, Olives, Mushrooms Choice of Cheese – Cheddar, Feta, Goat Cheese Sauce – White Sauce or if you are looking for a Tomato Sauce without onion or garlic, you might like my 5 – ingredient slow roasted tomato sauce




 

Steps:

Calzone Dough:


1. Take a small cup with warm water and add the active dry yeast to it. Let it sit for 5 minutes or until the yeast blooms.


2. Take a large bowl, add the all-purpose flour to it. Later, add the yeast mixture to the flour. After which, add two tablespoons of olive oil, salt to taste, all-purpose seasoning, maple syrup and mix all together.


3. Once the flour starts coming together, add water slowly until you have a soft dough. It will take about 25 minutes of kneading for the dough to be perfect. Of course, it takes your energy by the time you get your dough right, but hey, it will all be worth it when you taste the calzones! Alternative to Hand-Kneading – If you have a stand mixer with you, put all the ingredients in the mixer and let it do the job until you get your dough right.

4. After you finish making the dough, add a little bit of olive oil to the base of the bowl and place your dough to rest for at least 45 minutes to one hour. Close it with a cloth or a cling wrap while it rests.



 

Filling:


1. Take a pan and add about 1 tablespoon of butter to it. As it melts, add the chopped garlic and onion and sauté them until they are golden. Do not brown them unless you like that way.



2. The next step is to add our tomato puree. I like my sauce to be chunky, so my puree had little tomato chunks here and there. But if you like yours smooth, then grind the tomatoes for a bit longer. Time Crunch? Try readymade tomato purees that are available in the market. Barilla is one of my favourites.






3. Now let the tomatoes cook by adding some salt to it. The cooking time for this step ideally takes about 5 to 7 minutes.


4. Once the tomatoes are 80% cooked, add the chilli flakes and the corn kernels and chopped capsicum to it.


5. Mix all the ingredients and salt to your taste and the oregano. Keep the flame at medium – high and cook until the butter separates. Add a bit of water if required.


6. Once the mixture is complete, add ½ tablespoon of butter for fat.

7. Pre-heat your oven for 10 to 15 minutes at 220 degrees.

 

Assembling:


1. Take the dough and cut it into 4 pieces and make them into round balls. On your kitchen slab, dust some corn meal or all-purpose flour and take your first dough-ball. Roll it with the help of your hands or a rolling pin. Rolling with your hand gives you an authentic effect.


2. Once it is about the size of tortilla wrap or a chappathi, add the mixture to one side of the dough and spread it evenly.


3. For the next step, you should have your favourite cheese grated or cut. I have used ½ slice of processed cheese and about a handful of mozzarella for each calzone.


4. Drizzle the cheese over the mixture, fold the calzone and seal it with the help of water.


5. Take some melted butter and add some seasoning or finely chopped fresh coriander to it. Use this to spread it at the top of your calzone.


6. Make a small vent on top of the calzone for it to cook well on the inside.


7. Repeat this for each calzone and place it in your oven for 15 to 20 minutes at 200 degrees or until it is golden brown.



 

Baking Alternatives:

If you do not have an oven, try baking it in your microwave at convection mode – 200 degrees for 20 minutes.

If you do not have a microwave, try baking it with the help of your kadai – add some salt at the base of your kadai. Place a tray or a vessel that can fit your calzone. Close it with the help of a plate that can cover the vessel and let it cook until the calzone is golden brown.

The calzones will be ready to eat by the end of the 20th minute!

We’ve finally come to the end of this recipe! I know this is a long recipe to try and make it at home and it will of course be cheaper if you order the same. But do give it a try and let me know if you liked them!

 

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