If you can make a pizza crust -you can easily use the crust to make a calzone to change up the typical pizza and still enjoy an easy whole grain Italian meal!
Whole Wheat Calzones
Whole Wheat Pizza Crusts
Makes two 16 inch pizza crusts
Ingredients:
- 1 ½ Cups Warm Water
- 4 TBS Organic Evaporated Cane Crystals
- 2 TBS Olive Oil
- 4 Cups Freshly Milled Hard Wheat Flour
- 1 tsp Garlic Salt
- ½ tsp Onion Salt
- 1 ½ tsp Instant Active Yeast
Bread Machine Method:
Place all ingredients in the machine in order given. Make a ‘well’ for the yeast and put in the ‘well’. Set to dough or pizza dough setting. Machine should punch down after first rise.
Food Processor Method:
Use ‘S’ Blade. Place all dry ingredients in the food processor. Turn to pulsing while drizzling in the oil. Stop when mixed in. Now turn on and leave on drizzling in the water until dough forms a ‘ball’. Let ‘ball’ clean the sides and round the bowl between 20-25 times.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Mixer & Hand Methods:
Mix yeast in with the flour and set aside. Mix all other ingredients in a large bowl until blended. Mix one cup of flour mixture in at a time until all incorporated. Knead 3-5 minutes until 2 finger poke test bounces back quickly.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Forming:
Divide dough in to 2 (for large) or 4 (for small) balls of dough. Roll each out on to a floured surface and fill the center with a combination of cheeses: Ricotta, Mozzarella, Provolone and extra goodies such as mushrooms, peppers, pepperonis, cooked ground sausage (we like turkey sausage), onions (go light they get watery) and more. The possibilities are almost endless.
Fold one side over the other (stuffing in the middle will move) and turn up the edges and seal with a fork. Prick a few holes in the top for steam to escape.
Place on a cookie sheet or pyrex dish and brush a light egg wash.
Baking:
Bake at 375F until golden brown. Remove to cool for just a little bit so no one gets burned cutting into the gooey goodies inside the tasty pockets!
For more fun ideas in the kitchen, subscribe to Millers Grain House YouTube Channel
Also, come join us on:
For more off the cuff ideas, coupon codes for discounts and impromptu recipes!
Best Blessings and enJOY the journey!
Donna
If you can make a pizza crust -you can easily use the crust to make a calzone and put a twist on an Italian meal!
Whole Wheat Pizza Crusts
Makes two 16 inch pizza crusts
Ingredients:
- 1 ½ Cups Warm Water
- 4 TBS Organic Evaporated Cane Crystals
- 2 TBS Olive Oil
- 4 Cups Freshly Milled Hard Wheat Flour
- 1 tsp Garlic Salt
- ½ tsp Onion Salt
- 1 ½ tsp Instant Active Yeast
Bread Machine Method:
Place all ingredients in the machine in order given. Make a ‘well’ for the yeast and put in the ‘well’. Set to dough or pizza dough setting. Machine should punch down after first rise.
Food Processor Method:
Use ‘S’ Blade. Place all dry ingredients in the food processor. Turn to pulsing while drizzling in the oil. Stop when mixed in. Now turn on and leave on drizzling in the water until dough forms a ‘ball’. Let ‘ball’ clean the sides and round the bowl between 20-25 times.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Mixer & Hand Methods:
Mix yeast in with the flour and set aside. Mix all other ingredients in a large bowl until blended. Mix one cup of flour mixture in at a time until all incorporated. Knead 3-5 minutes until 2 finger poke test bounces back quickly.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Forming:
Divide dough in to 2 (for large) or 4 (for small) balls of dough. Roll each out on to a floured surface and fill the center with a combination of cheeses: Ricotta, Mozzarella, Provolone and extra goodies such as mushrooms, peppers, pepperonis, cooked ground sausage (we like turkey sausage), onions (go light they get watery) and more. The possibilities are almost endless.
Fold one side over the other (stuffing in the middle will move) and turn up the edges and seal with a fork. Prick a few holes in the top for steam to escape.
Place on a cookie sheet or pyrex dish and brush a light egg wash.
Forming:
Bake at 375F until golden brown. Remove to cool for just a little bit so no one gets burned cutting into the gooey goodies inside the tasty pockets!
– See more at: http://bakingwholegrains.com/whole-wheat-calzones/#sthash.N6k2gbUA.dpuf
4 Responses to Bonus Whole Grain Recipe: Calzones
Leave a Reply to Donna Miller
FOR A SELF-SUSTAINING LIFE
Sounds delish! Was wondering if you could load it with fresh uncooked spinach. Would it be too watery?
Thanks Kimberly!
Sorry I’m slow on the reply – please forgive me.
GREAT question!
Yes, you can use raw uncooked spinach. Up to 1/2 cup. It does get a little watery but not too bad. If you ad enough dry cheese (such as 1/4C grated Parmesan) that liquid gets soaked up some. (:
Best Blessings!
About how long should this need to bake? Do you have suggestions for filling the calzones? Looking forward to enjoying these. Thanks.
Oooo so sorry.
You bake it about 15-18 minutes (until golden brown)
My suggestion is – anything you like…but keep it at:
50% of the cheese can be Ricotta then 25% mozzarella and up to 3/4 Cups of meat and veggies