Monday, February 4, 2013

Whole Wheat Calzones

Delicious and gooey, while being both chewy and a bit crispy, what isn't to love about calzones. You can fill 'em all the same, or let each family member fill theirs with their favorite items. This recipe makes 4-6 calzones, depending on size.

In a mixing bowl combine 1 C or warm water, 1/2 tsp white sugar and 1 packet (or 2 1/4 tsp) yeast. You can use regular or quick-rise. (Quick-rise if you're HUNGRY ;-) ) Let sit for 5-15 minutes. (5 for quick rise, 10-15 for regular yeast.) It will get frothy.

Add in 1 tsp kosher salt, and 2 1/2 C wheat flour. (If you use this recipe with white flour, use 3 C, as the wheat soaks up more moisture.) Mix until smooth, then knead for 7-10 minutes until more elastic. Lightly oil a bowl with olive oil, and let the dough ball rise in it until doubled in size. (Time will depend on your yeast.)

Divide your dough into 4-6 pieces, and roll into balls. Let these rest for 15 mins will you get your fillings together. Fillings can include, (but get creative!) pizza sauce, cheese, pepperoni, sausage, peppers, onions, etc.

Preheat your oven to 500. Roll each ball thinly with a rolling pin, fill carefully on one side of the dough circle. Fold over the empty side of the dough circle, and crimp shut with your fingers or a fork. Poke the tops of each calzone with a fork once to let out some steam. Place all your calzones on a baking sheet (or 2), and brush with an egg-wash. (1 egg and 1T milk or water.) Bake until golden. (Time will depend on size, and your oven.)

I couldn't get super great pictures, the sun had already gone down and my kitchen lights are horrendous for pictures. But gooey cheese and crisp-chewy crust, YUM!