Whole Wheat Calzones Recipes

WHOLE-WHEAT BEEF, MUSHROOM AND SPINACH CALZONE

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.

WHOLE WHEAT MUSHROOM SPINACH CALZONE RECIPE

Steps:

• For making the spinach mushroom stuffing:
• To begin making Whole Wheat Mushroom Spinach Calzone, first start preparing the spinach mushroom stuffing. Place a pan on medium heat and add 1 teaspoon of olive oil in it. Add grated garlic and saute for 10 seconds. Add finely chopped onions and cook till onions turn soft . Do not brown the onions.
• Now add chopped mushrooms and cook on low flame. Mushrooms will start to release a lot of water.. After about a minute add the chopped spinach. Add salt and pepper powder to taste. Cook until mushrooms are done and raw smell from the spinach disappears. Do not overcook the veggies. If the mushroom-spinach mix is still watery, cook the veggies on high heat for a 1-2 minute so that water from the veggies evaporates to the maximum.
• For making the whole wheat pizza dove:
• To make whole wheat pizza dough, add yeast, sugar in a mixing bowl and pour lukewarm water, let it rest for 5 minutes until the yeast starts bubbling. Make sure that the yeast reacts according to the instructions on the yeast packet before you add it to the flour.
• In another bowl, add flour, salt and mix with your fingers, make a well in the center and pour in the yeast mixture. Mix well. Knead the dove for about 5-10 minutes. You can then proceed to make the pizza base now.
• Clean the kitchen counter , dust with some Vivatta whole wheat flour, transfer the dough onto the counter and start kneading. Knead until the dough becomes smooth, soft and shiny.
• Place the dough into the bowl used for kneading, and cover it with a damp cloth. Set it aside for 1 to 1-1/2 hours, for the dough to rise. After resting , the dough should rise to double the original size.
• Once the dough is risen,use your fist to press down the dove, this is done to release all the air that would have collected. Gently knead for another 2 minutes and pizza dough is ready to use.
• Make equal small round portions of the dough. Take one portion at a time on a kitchen counter and flatten it with your hand or a rolling pin to a round shape.
• For baking the calzones:
• Spread about 1 tablespoon of ricotta mozzarella cheese each on the pizza base evenly. Add one tablespoon of mushroom-spinach mixture and top it with both variety of cheese again. Fold carefully into half into a semi circle. Seal the edges with water to prevent the cheese from oozing out. With a sharp knife make some slits on the surface of calzone to prevent it from bursting. This also ensures even cooking. Repeat this step for rest of the dough.
• Place the calzone carefully on a baking tray lined with parchment paper. Keep them apart about 2 inches. Brush with milk and bake them in pre-heated oven at 200 degree centigrade for about 20 minutes or until you seethe calzones becoming golden brown. Turn off the oven and take out the baking tray carefully.
• Serve the delicious Whole Wheat Mushroom Spinach Calzone hot with Spicy Marinara sauce in a Serving Platter.

CORN AND SPINACH WHOLE WHEAT CALZONE RECIPE

Steps:

• To begin making the Corn and Spinach Whole Wheat Calzone Recipe, first get all the ingredients ready.
• To begin making the dough for the spinach roti - in a wok, add a teaspoon of oil and stir fry the spinach until it wilts down. Once the spinach wilts down, turn off the heat and allow it to cool. once cooled, puree the spinach.
• In a large mixing bowl, add the pureed spinach, the whole wheat flour, salt and add little water at a time to make a smooth firm dough. Drizzle a little oil and knead again to make a smooth dough.
• Divide the dough into 8 to 10 equal portions and shape into balls. Keep aside.
• To make the corn filling for the calzone, heat oil in a pan and add green chillies and capsicum and stir fry until the capsicum becomes soft and tender. Once soft and tender, add the remaining filling ingredients and stir well to combine. Check the salt and adjust to suit your taste.
• To make the calzones, roll the dough ball into a flat circle of 3 inch diameter by dusting it in flour.
• Place a tablespoon of the filling on one side of the rolled dough. Now fold the other to make a calzone which is half moon shaped.
• Take a fork and press on all sides to seal the edges and make a design. Place this calzone on a hot tava on simmer. Add a little oil on both sides and cook until the dough is cooked through and brown on both sides and lightly crisp.
• Once done, remove from the skillet and serve.
• Serve the Corn and Spinach Whole Wheat Calzone as a tea time snack, pack into the kids lunch box or even serve it as an appetizer for parties along with Macaroni Minestrone Soup and Roasted Potatoes & Zucchini Bake

WHOLE WHEAT CALZONES

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.

HEART SHAPED WHOLE WHEAT MINI CALZONES

Steps:

• Combine white whole wheat flour, whole wheat pastry flour, baking powder, and salt together in the bowl of a stand mixer; make a well in the center of flour mixture.
• Mix water, olive oil, and honey together in a separate bowl; sprinkle yeast over water mixture. Let stand without stirring until yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour yeast mixture into well of the flour mixture; mix on low setting using paddle beater until combined, 2 to 3 minutes. Replace paddle beater with dough hook and beat dough on low setting for 10 minutes.
• Spray the inside of a large bowl with cooking spray.
• Transfer dough to the prepared bowl; cover bowl with a towel and let rise in a warm area at least 30 minutes (1 hour for better texture).
• Divide dough into two balls; knead each by hand for about 1 minute.
• Spray 2 baking sheets with cooking spray.
• Roll each dough ball out with a rolling pin onto the prepared baking sheets about 1/4 inch thick. Cut dough into an even number of hearts using heart-shaped cookie cutters.
• Preheat oven to 400 degrees F (200 degrees C).
• Place broccoli in a microwave-safe bowl; cook on high in microwave until slightly tender, 1 to 2 minutes.
• Mix cooked broccoli, chicken, and cream cheese together in a bowl. Spoon 1 to 2 tablespoons filling into the center of a heart; top with another heart. Seal edges together by pressing around the heart with a fork. Repeat with remaining filling and hearts.
• Bake in the preheated oven until hearts are golden brown, about 20 minutes.

WHOLE WHEAT CALZONES WITH 2 SAUCES

Steps:

• Preheat oven to 450 F and line 2 baking sheets with parchment paper
• Combine all dough ingredients in a large mixing bowl and knead with your hands until the dough can be formed into a ball that is smooth and elastic. Set aside for 10 minutes to let the dough rest.
• While the dough rests, you can make your sauces. Add the cashews in a bowl of water and set aside for 5-10 minutes to soften. In the meantime, combine all tomato-basil sauce ingredients in a blender and blend until smooth. After soaking the cashews, drain the water and add all creamy sauce ingredients to a blender and blend until smooth. Set both sauces aside.
• After letting the dough rest for 10 minutes, grab a handful of dough and roll it into a circle on a well floured surface. It should be about ¼ an inch thick (but not too thin).
• Place your sauce and fillings on one side of the rolled out circle, then fold it in half. Press the edges together with your fingers (wetting your fingers may help to press the dough together).
• Crimp the ends with a fork, then poke a few holes on top so steam can escape during baking.
• Bake for 15-20 minutes. Rotate the trays halfway through the baking time.
• Serve with extra tomato-basil or cashew sauce on the side!

ZUCCHINI CALZONE

Steps:

• Whisk together the yeast, sugar, and warm water. Let sit until foamy about 5 minutes.
• Add the olive oil, salt, cornmeal, wheat flour, and 1 1/2 cups bread flour. Mix well, until a dough begins to form. Add more bread flour if necessary.
• Turn the dough out onto a floured board and knead until soft and elastic.
• Grease a bowl and turn the dough around inside to coat. Cover the bowl with tea towel and let rise until doubled - about an hour.
• In a large skillet, heat the olive oil. Add the onions, green peppers, garlic, and zucchini. Season lightly with salt.
• Saute the vegetables over medium-high heat until the zucchini starts to turn golden and has given up much of its water. You should notice that the pan looks less full as the zucchini shrinks.
• Remove from heat and cool to room temperature.
• Preheat the oven to 425 degrees Fahrenheit.
• Grease a baking sheet.
• Divide the dough into 6 even pieces. It's easiest to way the dough on a scale to ensure the pieces are equal.
• Roll each piece of dough into a circle of dough about 1/4 inch thick.
• Spread half of the circle with 2-3 Tablespoons of pizza sauce, leaving 1/4 inch edge of dough.
• Top the sauce with about 1/2 cup of the zucchini filling.
• Sprinkle about 1/4 cup (give or take) shredded mozzarella cheese on top.
• Lift the edge of the dough without any filling and pull it over the filling. Fold the dough edges together and crimp well.
• Place the calzone on the prepared baking sheet.
• Repeat until all the dough is used.
• Prick the top of each calzone with a fork 3-4 times to let steam escape.
• Bake in the preheated oven 15-20 minutes or until the dough is golden.
• Let cool 5-10 minutes before serving - the filling is extremely hot!

WHEAT CALZONE

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.

WHOLE WHEAT CALZONES

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.