Vegetable Calzone

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.


  • 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


Prep: 120 minutes
Cooking: 20 minutes

  1. 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.
  2. Add in the yeast mixture to the flour and knead into soft dough gradually adding oil and water as required.
  3. 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.
  4. In a pan, heat oil & add the cumin seeds and dry red chillies. Allow the flavours to infuse in the oil.
  5. Now add green chillies and ginger-garlic paste followed by chopped onions. Sauté till the onions turn translucent.
  6. Add the diced potatoes followed by the diced carrots and cook till it leaves oil from the sides.
  7. Now add the chopped beans and the remaining vegetables.
  8. Add the powder spices and salt. Sauté and add in the tomato puree, schezwan sauce and dry oregano.
  9. 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.
  10. Now knock/punch the dough which had been resting for an hour. Divide the dough into 8 balls each weighing approximately 100gms.
  11. 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.
  12. 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.
  13. 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.
  14. Bake in the preheated oven at 180 degree Celsius for 20 mins.
  15. Once done allow cooling before removing from the tray. Serve hot with some spicy tomato sauce or green chutney.