Calzones
The dough recipe was taken from John McDougall's "300 Delicious and Ultra-Low-Fat Recipes.
Dough Ingredients:
1 cup warm water
1 package active dry yeast
1 1/2 cups whole-wheat flour
1 1/2 cups white whole wheat flour
1/2 teaspoon salt (optional)
Calzone Stuffing:
Pretty much anything you would like on a pizza. I like:
-spinach
-tomato
-onion
-jalepeno
-green pepper
-artichoke hearts
-olives
Calzone sauce:
For a quick easy sauce, I just use Trader Joe's Pizza Sauce. In face, the sauce doesn't even have to be a red sauce, instead try a pesto sauce or some other sauce that sounds good!
Dough Directions:
Mix the yeast in the warm water. Stir and set aside for 5 to 10 minutes.
Put flours and salt in a large mixing bowl. Stir to combine. Add the yeast mixture. Stir until the dough comes away from the sides of the bowl. Knead the dough in the bowl about 50 times. Turn the dough out of th ebowl onto a well-floured board. Flour your hands well. Knead the dough until it is soft and springy and does not stick to your hands. Add more flour as necessary. Return the dough to the bowl. Cover with a damp towel and set in a warm place. Let rise for about 1 hour, or until doubled.
Remove the dough from the bowl and knead for a couple of minutes. Divide it into six equal pieces. Roll each piece into a circle about 7 to 8 inches in diameter and between 1/8 and 1/4 inch thick. Put sauce on half of the calzone and then stack all your favorite toppings on top of the sauce. Lightly wet the edges of the calzone. Take the other side (without sauce) and pull it over the calzone so the edges all meet. Now use your fingers to pinch or a fork to press down and seal the calzone along the edges.
Place the calzones on a nonstick baking tray. Prick the top of each calzone several times with a fork to let steam escape. Bake for 30 minutes, or until golden brown.
To serve, take some more sauce and pour it lightly over the top of the finished calzone (this is not reflected in the picture above).
Dough Ingredients:
1 cup warm water
1 package active dry yeast
1 1/2 cups whole-wheat flour
1 1/2 cups white whole wheat flour
1/2 teaspoon salt (optional)
Calzone Stuffing:
Pretty much anything you would like on a pizza. I like:
-spinach
-tomato
-onion
-jalepeno
-green pepper
-artichoke hearts
-olives
Calzone sauce:
For a quick easy sauce, I just use Trader Joe's Pizza Sauce. In face, the sauce doesn't even have to be a red sauce, instead try a pesto sauce or some other sauce that sounds good!
Dough Directions:
Mix the yeast in the warm water. Stir and set aside for 5 to 10 minutes.
Put flours and salt in a large mixing bowl. Stir to combine. Add the yeast mixture. Stir until the dough comes away from the sides of the bowl. Knead the dough in the bowl about 50 times. Turn the dough out of th ebowl onto a well-floured board. Flour your hands well. Knead the dough until it is soft and springy and does not stick to your hands. Add more flour as necessary. Return the dough to the bowl. Cover with a damp towel and set in a warm place. Let rise for about 1 hour, or until doubled.
Remove the dough from the bowl and knead for a couple of minutes. Divide it into six equal pieces. Roll each piece into a circle about 7 to 8 inches in diameter and between 1/8 and 1/4 inch thick. Put sauce on half of the calzone and then stack all your favorite toppings on top of the sauce. Lightly wet the edges of the calzone. Take the other side (without sauce) and pull it over the calzone so the edges all meet. Now use your fingers to pinch or a fork to press down and seal the calzone along the edges.
Place the calzones on a nonstick baking tray. Prick the top of each calzone several times with a fork to let steam escape. Bake for 30 minutes, or until golden brown.
To serve, take some more sauce and pour it lightly over the top of the finished calzone (this is not reflected in the picture above).