WHOLE WHEAT CALZONES
These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever! Enjoy them for a weeknight meal and then freeze a bunch for easy lunches.
Provided by Thriving Home
Categories Dinner
Time 58m
Number Of Ingredients 18
Steps:
- In the bowl of a stand mixer, combine warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, about 10 minutes.
- Using the dough hook, turn the mixer on low and slowly olive oil, honey, salt and the flour in 1 cup increments until all is added. Once dough starts to form, increase speed to medium. Mix for 5 minutes, until dough is well combined.
- Dust the counter with flour. Remove the dough and knead on counter a few times to form a ball. Place dough in a well-greased bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place. At this point, dough is ready to use for calzones or to freeze to use later.
- Preheat oven to 400 degrees.
- In a medium bowl, combine ricotta, Parmesan, mozzarella, eggs, parsley, Italian seasoning, salt, pepper. If using pre-cooked Italian sausage or pepperoni, stir in now. Set aside.
- Grab a pinch of dough and roll into about a 2 inch ball (or desired size of calzone.) Roll out very thin, about 1/4 of an inch thick.
- Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle, leaving a little room around the edges. (Do not overfill the calzone or it will split open while baking.) Fold half of the dough over itself, then press edges to seal. Use the back of a fork to make sure it's sealed well. Then, poke a few holes with the fork in the top of each calzone.
- Brush surface of calzone with beaten egg, then bake on a parchment or foiled-lined baking sheet for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.
Nutrition Facts : Calories 497 calories, Sugar 4.2 g, Sodium 1354.3 mg, Fat 28.4 g, SaturatedFat 12.4 g, TransFat 0.4 g, Carbohydrate 34.3 g, Fiber 5.2 g, Protein 28.8 g, Cholesterol 144.3 mg
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
WHEAT CALZONE
Make and share this Wheat Calzone recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the Crust: Measure the first 6 ingredients into alarge bowl. Stir. Make small indentation in the middle.
- Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
- For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
- Add remaining 3 ingredients. Stir. Divide into 8 equal portions.
- Shape portions into balls. Roll out 1 portion to form an 4 inch diameter circle. Place about 1/3 cup filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
- Press edges to seal.
- Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
- Repeat with remaining dough portions and filling. Bake in 425°F (220°C) oven for about 10-15 minutes until golden.
- Makes 8 mini calzones.
- To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.
Nutrition Facts : Calories 260.3, Fat 11.3, SaturatedFat 4.4, Cholesterol 26.9, Sodium 686.5, Carbohydrate 28.5, Fiber 2.3, Sugar 5.2, Protein 11.8
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
WHOLE WHEAT VEGETABLE CALZONE
Number Of Ingredients 17
Steps:
- 1. Heat oven to 375°.2. Prepare Whole Wheat Calzone Dough. Divide into 6 equal pieces. Pat each into 7-inch circle on lightly floured surface, turning dough over occasionally to coat with flour.3. Rinse frozen broccoli in cold water to separate drain. Mix dressing, salt and cream cheese until well blended (mixture will appear curdled). Stir in broccoli and remaining vegetables.4. Top half of each circle with 2/3 cup vegetable mixture to within 1 inch of edge. Fold dough over filling fold edge up and pinch securely to seal. Place on greased cookie sheet brush with egg. Sprinkle with coarse salt if desired. Bake until golden brown, 25 to 30 minutes. WHOLE WHEAT CALZONE DOUGH1 package active dry yeast1 cup warm water (105° to 115°)1 tablespoon sugar2 tablespoons vegetable oil1 teaspoon salt2 1/2 to 3 cups whole wheat flour1. Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.2. Turn dough onto lightly floured surface knead until smooth and elastic, about 5 minutes. Cover with bowl and let rest 5 minutes.1 SERVING: Calories 350 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 50mg Sodium 770mg Carbohydrates 47g (Dietary Fiber 9g) Protein 11g.
Nutrition Facts : Nutritional Facts Serves
PERFECT EVERY TIME PIZZA OR CALZONE DOUGH
Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.
Provided by Angela
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
- Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.
Nutrition Facts : Calories 438 calories, Carbohydrate 80.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 295.8 mg, Sugar 8.9 g
CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Provided by Katie Aubin
Categories Dinner
Time 1h40m
Yield 4 serving
Number Of Ingredients 14
Steps:
- Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
- Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
- Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
- After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
- Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
- Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
- Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
- Serve the calzones with marinara sauce for dipping, if desired.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams
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