Adapted from superhealthykids.com
For several months I had been craving a calzone. I remember the first time my mom made them many years ago back in Spain; I fell in love instantly, but I don’t think she ever made them again. I finally decided to make some but the problem I faced as I skimmed through my mom’s cutout recipes was that they all had ham. So I turned to the Internet for inspiration and found this recipe. I liked it because the dough was whole wheat (unfortunately not 100%) and because it had a great variety of vegetables.
Yields 8 mini calzones
- 1 package yeast (about 1 tablespoon)
- 1 tablespoon sugar
- 1 cup warm water
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1½ cups white flour
- 1 ½ cups whole wheat flour
- ½ zucchini
- ½ green bell pepper
- ½ yellow bell pepper
- ½ cup baby bella mushrooms
- ½ cup Italian shredded cheese blend
- Combine the yeast, sugar and warm water and let set for about 5 minutes. Meanwhile, mix the salt, olive oil and flours. Then add the yeast mixture. Cover with a dishtowel and let the dough rise in a warm, dark place for about 30-45 minutes.
- Place all the vegetables in a food processor and shred. Place them in a bowl and add the cheese. Mix well.
- Preheat the oven to 425F (218C).
- Once the dough has risen, roll out a small portion of the dough at a time, for mini calzones use a golf ball size piece of dough. You don’t need extra flour, as it won’t stick to the counter. Using your hands, press the ball of dough into a round disk. Top the middle of the disk with a scoop of the filling. Fold the calzone in half and crimp the edges with a fork. Set on a baking tray.
- Bake in the preheated oven for 10-15 minutes or until lightly browned. The dough is done when it sounds hollow when tapped.
Comments: In my father’s words, these calzones were interesting and different. We all really liked them though my mom said she would have liked them with a little more cheese; I loved them just the way they were. One great thing about this recipe is that the dough is relatively quick to make; you only have to wait for it to rise for 30-45 minutes. Other doughs you have to let rest for about 45 minutes, knead it and then let rise again. It’s a really easy recipe, good for the middle of the week and very kid-friendly (you can sneak those vegetables into their dinner). They’re also really cute as mini calzones but you can make one large calzone though the cooking time will be longer. You can make them up to 2 days ahead and keep them refrigerated and then bake them. They also freeze well but thaw completely before reheating.