Showing posts with label calzone from scratch. Show all posts
Showing posts with label calzone from scratch. Show all posts

Tuesday, January 11, 2011


Calzone is one of my favorite Italian dish. I never got around to make it till yesterday. I thought that it was going to be a messy job to prepare it from the scratch. Surprise, surprise, I not only found it easy to make but realized that you could practically fill any leftovers and pop it in the oven for a refreshing snack!

Ingredients for the dough-

2 1/2 cups flour
1 1/2 tsp dry active yeast
1 tsp salt
olive oil to brush on flour
warm water
1 tsp sugar
1 tsp any Italian herb mix

Ingredients for the filling-

1 onion chopped
2 ripe tomatoes (crushed)
3 garlic cloves crushed and chopped
salt and pepper (according to taste)
1 cup mozzarella cheese (shredded)
veggies- I used artichokes and bell peppers (you can practically fill up the calzone with anything)


First you gotta get the dough ready- Mix yeast in warm water with sugar and allow it to ferment a bit (it tends to become a bit frothy- takes few minutes). Mix the flour, salt, italian herb mix in a large bowl. Make a well in the center of the dough and start adding yeast water to mix the dough. Knead the dough till it becomes soft. The test is, when you press your finger in the dough and leave it, dough should bounce back to normal shape (dough should be soft and elastic). Put the dough in a separate bowl and cover it with a clear film. Leave it for an hour till it has doubled in bulk.

Let's get our filling ready- In a pan saute onions and garlic in olive oil. Combine crushed tomatoes or tomato paste and allow it to get incorporated. Add any seasoning you fancy. Mix salt, pepper and allow it to simmer till it reaches sauce consistency.

After an hour, press the dough to release air and knead for 2-3 minutes. Divide the dough into small balls. Roll it out on a lightly floured surface to a circle. On one half of the piece of dough, spread the sauce and veggies (artichoke, bell peppers). Make sure you leave the edge of the dough. Sprinkle mozzarella cheese on top of your vegetable stuffing. Fold the other side of the dough completely over the filling and seal the exposed edges. With a fork or a spoon press the edges (this will make a good pattern and completely seal calzone). Dust the top of calzone with olive oil and bake till it is golden brown (12 to 15 minutes, 230 degree celsius). Enjoy!


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