WHOLE WHEAT CALZONES
This recipe by master baker Beatrice Ojakangas is a great tasting way to add fiber to my family's diet. The dough is very easy to work with and my children used to love to help me roll this out when they were little. We like to stir these up on a Friday or Saturday night rather than order pizza. I'm including the fillings from the original recipe but you can substitue your family's favorites as we do. Enjoy!!
Provided by Acerast
Categories < 4 Hours
Time 1h55m
Yield 2 10-inch calzones, 2-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 2832.5, Fat 134.2, SaturatedFat 57.8, Cholesterol 318, Sodium 5742.4, Carbohydrate 269.4, Fiber 28.8, Sugar 26.9, Protein 145.6
WHOLE WHEAT CALZONE
Make and share this Whole Wheat Calzone recipe from Food.com.
Provided by Vina7737
Categories Poultry
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 512.5, Fat 33.6, SaturatedFat 12.5, Cholesterol 216.6, Sodium 503.3, Carbohydrate 5.7, Fiber 1.1, Sugar 2.2, Protein 45.1
WHOLE-WHEAT BEEF, MUSHROOM AND SPINACH CALZONE
By using just a small amount of meat and cheese we were able to lower the fat in these high-fiber calzones. Pair with a nice green salad to round out your meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 calzones
Number Of Ingredients 19
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.
Nutrition Facts : Calories 470, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 60 milligrams, Sodium 830 milligrams, Carbohydrate 59 grams, Fiber 12 grams, Protein 27 grams, Sugar 5 grams
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