Diet & Weight Magazine

Whole Wheat Calzones

By Tejal Hewitt @Tejal_x

Ingredients:
250g Strong Whole wheat flour
100g Strong Plain Flour
1 Sachet of fast acting Yeast
1 1/2 Tsp Olive Oil
250ml Warm water
1/2 Tsp Salt
Pizza sauce ( can of chopped tomato, basil, oregano, onion & garlic)
Pizza toppings of choice
Cheese

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In a mixing bowl add flour, salt and yeast and mix

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Add warm water and olive oil and knead well for at least 5 minutes.

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Place the dough in a lightly floured bowl and cover with cling film.

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Leave to prove in a warm place for about an hour until doubled in size.

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Tip the dough onto a floured surface and knock out the air.

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Knead briefly for about 2 minutes.

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Using about half of the dough, roll out the dough to approximately 14inch circle. Place the dough off center on a baking tray.

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Spread on the pizza sauce on half of the dough generously, keeping about 2 cm from the edge.

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Top the calzone with fillings/topping of choice, I used spinach, sweetcorn, mushrooms, onions, peppers and tomatoes.

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Sprinkle on the cheese, adding some to the edge where there is no sauce, as this will help seal the calzone

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Fold over the other half of the dough

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Fold and pinch in the dough edge to seal.

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Sprinkle a little cheese over the top

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Bake in the oven at 220c for 15-20 minutes.

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It’s ready to serve, I added a little garlic herb cheesy sauce and some extra pizza sauce.

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Enjoy this calzone, I must warm you – it was pretty big! Like Franke and Benny’s size!

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