Small and cute Hot pockets 😉 filled with soya chunks The Healthy Calzone recipe is absolutely delicious. I like to keep these calzones in the healthy category. These are baked +the soya chunks are full with soy protein, rich in B vitamins and Omega-3 fatty acids.
These calzones also make such a good make-ahead meal that I often make a double batch. Some get eaten right away and the rest (assembled, but not baked, covered) go in the freezer for lunch emergencies or quick before dinners snack times.
I choose soya chunks this time, but this Calzone recipe is a very versatile; fill in the pockets with the filling of your choice or whatever you have lying around in the fridge. They will taste delicious, just add in the cheese and create your own masterpiece.
1. I went with a bit advanced planning and kneaded my calzone dough a night before. That made my morning work easy and my calzone taste better. Try doing the same. However, if not done a night before, you can keep the kneaded dough at a warm area in the kitchen for 1 or 2 hours (or until the dough is double in size).
2. When you make the soya chunk filling, make sure it is dry gravy base. I have added a bread slice in the gravy to thicken the consistency. Don’t overfill your calzone, less is truly better. Too full and it’s likely to leak.
3. Before baking, brush the crust with an egg white wash (optional) or olive oil. An egg white wash will give the calzones a satiny finish. Olive oil will make the crust browner and crisper.
To boil soya chunks :
Water + salt according to the package detail
A teabag (preferably masala tea)
2 cups of soya chunks
2 teaspoons of ginger garlic paste
1 teaspoon of garam masala
½ teaspoon Red chili powder (you can increase the quantity according to taste)
½ tablespoon of lemon juice
Salt to taste
2 tablespoons of cooking oil
1 bay leaf
1 teaspoon cumin seeds
1 teaspoon of coriander seeds
4 to 5 black pepper corn
½ cup onion chopped
2 to 3 tablespoon of tomato paste
4 to 5 cashew nuts
1 tablespoon of ginger garlic paste
Chopped green chilli (according to like)
1 tablespoon you favourite masala (I prefer kitchen king)
1 bread slice
Handful of Fresh Coriander chopped
Heat the water along with some salt and a teabag. Add in the soya chucks. Cook for 2 minutes and turn off the flame. Let the soya be in hot water till it softens. When done rinse and squeeze out the water. Make sure there is no water left in the chunks.
Marinate the soya chunks with ginger garlic paste, garam masala, red chili powder, lemon juice and salt. Set aside for an hour.
In a pan, heat the oil and add in the bay leaf, cumin seeds, coriander seeds, black pepper corn, onion and ginger garlic paste. Sauté till the onions starts to brown and add the tomato paste along with cashew paste (grind the cashews and make the paste using few drops of water).
Cook on medium flame till the oil starts to come out. Wet the bread slice and squeeze out the extra water. Add into the gravy mix and stir. Add the marinated soya chunks and cook for another 5 minutes. Add the masala and salt and cook till the whole dish comes together. Sprinkle fresh chopped coriander and the calzone stuffing is ready.
One cup of bread flour
One teaspoon of regular dry yeast
1/4th cup of warm water
2 tablespoon of olive oil
1 teaspoons of regular sugar
1/4th teaspoon of salt
In a large mixing bow,l combine yeast and warm water. Cover it and let it sit for 5 minutes. This is called proofing the yeast. Mix together flour, sugar, salt and olive oil. Now add the flour mixture to the yeast water. Knead for about 10 minutes till it is smooth and elastic. Shape the dough into a ball and place it in a large bowl that has been coated lightly with olive oil. Allow it to rise in a warm environment for about an hour or in the fridge overnight. Make sure it’s fully covered.
To assemble -Preheat the oven to 450 *F and divide the dough into equal size balls depending upon the size of calzone you are looking for. Dough could be a bit sticky so dust some flour on your kitchen counter before you start. Be careful not to add a lot of flour for handling the dough. Roll each piece of dough into a circle using a rolling-pin.
Spread the filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a clear border around the edge. Gently cover the stuffed side and join the edges. Use a fork and press to seal the edges. Transfer calzones to a parchment-lined baking sheet. With a sharp paring knife or a razor blade, cut a small slit, about 1/4th inches long each, diagonally across the top of each calzone. Do not cut through the calzone, just the top layer.
Brush the top of each calzone with olive oil or egg wash. Bake until they are golden brown, about 11 to 12 minutes. The calzones in parchment will brown slightly less. And don’t worry if some filling spills out, bake till calzones are golden, browned on the edges, and the filling is bubbly.
Serve hot and fresh from the oven and enjoy!