Prep 40 mins
Cook 20 mins
Calzones are great to satisfy a pizza craving without having to make an entire pizza. I love the combo of spinach, mushrooms, and tomatoes, though you can really put any pizza toppings you like in this.
- 1⁄2 cup whole wheat flour
- 1 tablespoon active dry yeast
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup warm water
- 2 tablespoons olive oil
- 1⁄2 cup unbleached white flour
- 2 -3 fresh tomatoes, diced
- 1 1⁄2 cups cooked spinach
- 1 cup mushroom
- mozzarella cheese
- parmesan cheese
- Preheat oven to 375°F.
- Combine the whole wheat flour, sugar, yeast, and salt in a medium mixing bowl.
- Warm the water and oil on low until just warm to the touch and not hot. Add to the flour mixture and beat with a spoon until almost smooth. Stir in 1/2 cup white flour.
- Turn the dough onto a lightly floured surface. Gradually add white flour, 1/2 teaspoons at a time, until smooth and it no longer sticks to your hands or feels tacky. Then knead for several minutes.
- Oil the mixing bowl. Shape the dough into a ball and place in the bowl, rolling it around until it is coated with oil. Set aside in a warm place to rise for 25 minutes.
- After the dough rises, place it on a lightly floured surface and either roll with a rolling pin or press and push the dough into a circle. Cut the dough in two.
- Repeat the above step, rolling the dough out into two circles. Sprinkle with Parmesan, then place 1/2 the tomatoes, spinach, mushrooms, spinach, and mozzarella in the center. Fold the dough over and press closed around edge. You may need to use a little water around the edge to get the dough to stick, or even fold the top over the bottom around the edge to close the calzone.
- Place calzones onto baking sheet that's been sprayed with nonstick spray. Lightly oil each side of calzone with olive oil. Sprinkle with parmesan and bake for approximately 20 minutes or until golden.
This has become our favorite calzone. I also add 2 links of mild Italian sausage to it.