I’ve been working to perfect my calzones recipe lately and after a few calzone disasters, I finally found one that I’m happy with.
First of all, for those unfamiliar with calzones, they are simply pizza that is folded up into itself, sealed and baked. The result is a mouth-watering pocket of gooey mozzarella, tasty tomato sauce and whatever toppings you prefer.
You can make calzones with any pizza dough recipe you would like, but I’ve been making this garlic bread pizza crust recipe that I found on the wonderful blog “Mom Makes” because it is really flavorful and especially delicious.
For the filliing, I wanted to use all vegetables, but I was concerned that they wouldn’t cook soft enough sealed inside the calzone, so I gave them a quick saute ahead of time. The pizza sauce was my super easy and dependable pizza sauce I always make, but since I’m avoiding white sugar, I replaced it with the same amount of honey.
Finally, I used cute little mozzarella ovalini, which are balls of fresh mozzarella that are about the size of a golf ball. I just cut them in half and put a few in each calzone.
But what really makes this recipe something special is making a garlic butter sauce then brushing the calzones with it just prior to baking. It really brought the flavor to an entirely new level and is something I probably will be doing all the time from now on.
Garlic Bread Vegetarian Calzones
For the crust
1 cup lukewarm water (baby bath temperature)
1 TBS active dry yeast (or one envelope)
1-1/2 TBS honey
1-1/2 TBS Extra virgin olive oil
2 cups all purpose flour
1 cup whole wheat flour
1 tsp sea salt
1 tsp granulated garlic
1 tsp dried basil
1 tsp dried oregano
2 TBS unsalted butter
2 cloves garlic, crushed
For the pizza sauce
8 oz can of tomato sauce
1 TBS Italian seasoning
1 tsp honey
For the pizza
8 oz Mozzarella ovalini, cut in half
1/2 yellow pepper, ribs and seeds removed, julienned
1/2 red onion, julienned
4 oz can of sliced mushrooms, drained
4 oz can of sliced black olives, drained
1. For the sauce, combine tomato sauce, Italian seasoning and honey in a small pot and heat until bubbly. Turn off and set aside. Meanwhile, saute the peppers and onions, add the mushrooms and olives for the final minute to heat through and set aside. Melt butter in a saucepan, add garlic and cook until the garlic just starts to brown. Turn off and set aside.
2. In Kitchen Aid bowl, combine water, yeast, 1-1/2 TBS of honey and EVOO. Let sit for about 10 minutes until it starts to foam, indicating the yeast has activated. Meanwhile, in a mixing bowl, combine flours, salt, garlic powder, basil and oregano and mix together with your hands.
3. Add nearly all of the flour mixture into the yeast liquid — reserving about 1/2 cup for kneading — and blend on medium using the dough hook attachment until a dough ball forms, about three minutes. Sprinkle some of the reserved flour mix onto a work surface then transfer the dough ball and knead adding additional flour mix as necessary until dough is springy and no longer sticky.
4. Grease a clean mixing bowl with about 1 tsp of EVOO and place dough ball into bowl, turning so that all sides are oiled. This prevents a crust from forming as the dough rises. Cover with a clean kitchen towel and let rise in a warm, draft free place until dough has doubled in size, about an hour. Punch down and let it rise again if you want, but it’s not essential.
5. Preheat oven to 500F. Knead dough for a few minutes and let rest for a few more. Then cut dough into four peices. Using your hands and a rolling pin, form each peice into a thin circle, about 8 inches in diameter. When all four circles are complete, add a small amount of tomato sauce into the center of each, then a small amount of the sauteed vegetables, then about 3 or 4 ovalini halves.
6. Fold each circle over so that it forms a half moon, then roll the edges in toward the center about 1/2 inch. Use your fingers to pinch closed all the way around. Transfer calzones to greased baking sheets and brush generously with garlic butter.
7. Bake for about 15 minutes or until brown and crusty.
What sort of pizza variations do you like to make? Share your ideas in the comments section below. And thanks for looking at my blog!
I sometimes use a biscuit or cookie cutter to make smaller, pop ’em sized calzones. Most of the time I just use meat and cheese fillings, but you’ve given me some ideas to diversify it!
Sometimes I do lightly score the top to prevent bursting/spilling – besides careful watching, do you have any advice on how to best seal them , to avoid messes and losing the filling?
This looks great!
Thanks for linking my blog 🙂 I’m going to have to try this next time I make calzone!
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