Wheat Calzone Recipes

Steps:

• For Dough:.
• In a large mixing bowl, dissolve the yeast in warm water.
• Add the honey and let stand 5 minutes until yeast foams.
• Add the oil, salt, and all-purpose flour; beat well.
• Stir in enough of the whole wheat pastry flour to make a very stiff dough.
• Cover and let rise until doubled, about 1 hour. During this time dough will become soft.
• For Filling:.
• Heat the tomato sauce with the basil and oregan; reserve.
• Simmer the sausages in water to cover for 20 minutes.
• Drain and cool the sausages.
• Remove sausage casings and slice thinly.
• In a medium bowl combine cheeses.
• Construction:.
• Preheat oven to 375°F.
• Lightly grease or line a baking sheet with parchment paper.
• Divde risen dough in half.
• Roll one half out on a lightly floured surface to an 11-inch circle.
• Brush lightly with olive oil and spread half of the tomato sauce over half of the dough circle to within 1/2 inch of the edges.
• Top sauce with half the sausage and sprinkle with half of the cheese mixture.
• Fold plain half over filling to within 1/4 inch of the opposite edge.
• Roll bottom edge up over top edge and pinch or crimp together to seal.
• Brush with olive oil.
• Transfer to baking sheet. Pierce top with fork.
• Repeat process with remaining dough and fillings.
• Bake for 20 to 25 minutes or until golden brown.
• Variations: Add your favorite fillings such as onions, green peppers, mushrooms, olives, spinach, cooked ground beef, pepperoni -- the sky's the limit.

Steps:

• For the Crust: Measure the first 6 ingredients into alarge bowl. Stir. Make small indentation in the middle.
• Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
• For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
• Add remaining 3 ingredients. Stir. Divide into 8 equal portions.
• Shape portions into balls. Roll out 1 portion to form an 4 inch diameter circle. Place about 1/3 cup filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
• Press edges to seal.
• Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
• Repeat with remaining dough portions and filling. Bake in 425°F (220°C) oven for about 10-15 minutes until golden.
• Makes 8 mini calzones.
• To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.

Steps:

• In medium skillet, heat 2 tablespoons oil; saute onion, green and red peppers, and garlic for 3 minutes, stirring constantly.
• Add chicken, salt, pepper and oregano; stir occasionally until meat is browned, about 10 minutes.
• Drain off excess fat. Remove skillet from heat.
• Stir in Parmesan cheese, Swiss cheese, parsley and beaten egg; mix well and set aside.
• Make bread mix according to directions.
• Divide in 4 parts and roll each into a 9-inch circle.
• Place 1/4 of meat mixture on each.
• Moisten edges with water; fold to enclose filling, and press edges to seal.
• On a lightly greased baking sheet, cover and let rise for 15 minutes.
• Brush tops with egg yolk and water.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until golden brown and sound hollow when tapped.

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F.
• Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef, 1/4 teaspoon salt, and a pinch of crushed red pepper. Break the beef into large chunks with a wooden spoon. When the beef is browned all over, about 2 minutes, add the mushrooms, 2/3 of the garlic and 1/4 teaspoon salt. Cook for 3 minutes, then fold in the spinach to wilt, about 1 minute. This mixture should be relatively dry. Remove to a large bowl to cool completely.
• Reduce the heat to medium. Add the remaining 1 teaspoon olive oil and garlic and another pinch of crushed red pepper to the skillet. Stir for a minute to lightly brown the garlic, then add the tomatoes and 1/4 teaspoon salt. Simmer until thick, about 6 minutes. Reheat this sauce when ready to serve with the calzones.
• Divide the pizza dough into 4 balls. Spray a baking sheet with cooking spray. On a well-floured surface, roll out each rested ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound a quarter of the cooled beef mixture, top with 3 tablespoons of the mozzarella, fold over the top half of the dough to form a semicircle and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheet. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
• Bake the calzones in the oven on the hot pizza stone or baking sheet until golden brown, about 22 minutes. Serve with the heated tomato sauce on the side.
• Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
• Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.