Whole Wheat Calzones
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Yields:
-
2 10-inch calzones
- Serves:
- 2-4
ingredients
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 cups warm water, 105F - 115 F
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 2 cups flour, unbleached, all-purpose
- 3 - 3 1⁄2 cups whole wheat pastry flour
- 8 ounces tomato sauce
- 1 teaspoon basil, dry
- 1 teaspoon oregano, dry
- 3⁄4 lb Italian sausage
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 3⁄4 cup romano cheese, grated
- 1 tablespoon olive oil, for brushing
directions
- 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.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.