For the second day of the Global Cuisine theme, I have another bread from Italy – the calzone. It is a veggie calzone and the perfect way to sneak in all veggies that your family would not eat. Calzones are pizzas with the toppings used as stuffings.
Why I like this bread?
A healthier version of the pizza, it has a better veggie to dough ratio as compared to the pizza. The calzone can be made with any filling of your choice – veggies, egg, paneer, cheese, nutella, chocolate, dry fruits, etc. It makes for a filling evening snack or a tasty addition to the school snack box.
So I just used my pizza base recipe for this calzone and had a filling of mushrooms, babycorn spring onions with some pizza sauce and mixed herbs.
WHAT WE NEED
For the dough
250 gms All purpose flour
3 gms Instant yeast
3/4 tsp Salt
1/2 tsp Sugar
2 tbsp Olive oil
For the filling
6-7 Button mushrooms
5-6 Baby corn
3 tbsp Spring onion greens, chopped
3 tbsp Pizza sauce
1 tbsp Mayonnaise (optional)
2 tsp Mixed herbs
WHAT TO DO
- Mix all the ingredients for the dough – flour, yeast, sugar salt and olive oil.
- Knead together in a bowl till the dough is smooth, around 6-8 minutes
- Cover and set aside till the dough doubles, around 1 hour
- Chop the mushrooms and baby corns finely
- Mix the mushrooms, baby corns, spring onion, pizza sauce, mayonnaise and salt in a bowl
- Preheat the oven at 180C
- Divide the dough into 6 parts
- Roll out each dough into an oval shape with a 6-7″ diameter
- Place some filling on one half of the dough leaving an inch at the edges
- Cover the filling with the other half of the dough and seal the edges
- Bake for 25-30 minutes till the top starts to get golden brown
- Serve warm