Who doesn’t enjoy having a pizza for a treat. But what about some calzones, which are sheer deliciousness wrapped in pillowy dough. Highly under-rated, this Italian oven-baked folded pizzas will leave you drooling for more.
Ingredients
- For The Bread
- 500 gms Refined Flour
- 50 ml Sunflower Oil/Refined Oil
- 25 gms Sugar
- 10 gms Salt
- 14 gms Dry Yeast
- 100 ml Lukewarm Water To Soak The Yeast
- For The Vegetable Stuffing
- 1 Each Of Medium Red & Yellow Bell Pepper, Diced
- 1 Medium Capsicum, Diced
- 100 gms Paneer, Cut In Cubes
- 1 Medium Onion, Chopped
- 100 gms Green Beans, Chopped
- 100 Gms Carrot, Diced
- 1 Medium Potato, Diced
- 1 Tbsp Ginger-Garlic Paste
- 3 Green Chillies, Chopped
- 1 Tsp Cumin
- 2 Dry Red Chillies
- 1 Tbsp Schezwan Sauce
- 1 & 1/2 Tsp Salt (Adjust According To Your Taste)
- 1/2 Tsp Turmeric
- 3 Tbsp Tomato Puree
- 1 Tsp Red Chilli Powder
- 1/2 Tsp Garam Masala
- 1/2 Tsp Dry Oregano
- 2 Tbsp Sunflower Oil/Refined Oil
Preparation
Prep: 120 minutes
Cooking: 20 minutes
- Soak dry yeast in lukewarm water and add in sugar to activate the yeast. In a large mixing bowl, sift refined flour and add salt to it. Once the yeast ferments it will double up.
- Add in the yeast mixture to the flour and knead into soft dough gradually adding oil and water as required.
- Once the dough is done, cover it with a damp cloth and leave aside to rest for an hour. While the dough is resting, prepare the vegetables for stuffing.
- In a pan, heat oil & add the cumin seeds and dry red chillies. Allow the flavours to infuse in the oil.
- Now add green chillies and ginger-garlic paste followed by chopped onions. Sauté till the onions turn translucent.
- Add the diced potatoes followed by the diced carrots and cook till it leaves oil from the sides.
- Now add the chopped beans and the remaining vegetables.
- Add the powder spices and salt. Sauté and add in the tomato puree, schezwan sauce and dry oregano.
- Once all the vegetables are well combined and almost done, add the paneer cubes and mix lightly. Remove from heat and allow it to cool to room temperature.
- Now knock/punch the dough which had been resting for an hour. Divide the dough into 8 balls each weighing approximately 100gms.
- Roll each ball and stuff them with the veggie mix, fold the dough back like a half-moon, sealing it from the edges. Design the edges using a fork.
- Similarly, do the same individual with the remaining dough balls. Keep them aside for proofing for about 30 mins. In the meanwhile, pre-heat the oven.
- Just before baking the calzone give them a slight brush of egg wash. This is optional. Alternatively, we may use milk to wash post-baking.
- Bake in the preheated oven at 180 degree Celsius for 20 mins.
- Once done allow cooling before removing from the tray. Serve hot with some spicy tomato sauce or green chutney.
