Mini Calzone Snack – Vegetarian Recipe (hot pockets of cheese, veggies) for all the pizzaholics, cheesoholics, it’s the food, you wouldn’t like to share or you might fight for last bite. The last one left ( from my bake ) was divided into four equal parts, with so much of the reasoning and arguing on the table. LOL
These calzones are closed pockets of pizza, stuffed with the Mexican style spiced veggies and cheese; lot of cheese. When baked to perfection, these calzones have a crisp crust with the creamy goodness of cheese that melts in and runs through the veggies when baked. This is awesome & delicious.
I personally think calzone is a non-messy way to enjoy a pizza. Especially if you have kids, grab a few with you in the car when you know the drive is long and you have hungry kids sitting at the back seat. These calzones also make 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.
Calzone recipe is a very versatile; fill in the pockets with the filling of you choice or whatever you have lying around in the fridge. They will taste delicious, just add in the cheese and create your own masterpiece.
Few points to read as usual :
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. I think for the filling, simple combinations really do work best. Don’t overfill your calzone, less is truly better. Too full and it’s likely to leak. However some people like that oozed out cheese, when it gets a bit crispy.
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.
3. This post I went a way ahead, you don’t have to do the same. I made three different dips for the same calzones. The beetroot dip, Hung curd dip and the green peas dip. The three are super delicious and are very easy to make. You can make them with some other snacks as well. Quinoa appetizers , cheese biscuits Dominos Garlic Breadsticks Chouquette choux pastry Puff Pastry – Cheese Twist and many more.
Note: All three dips are very healthy and are very easy to prepare.
Hung curd dip recipe Ingredients
1. One cup of hung curd
2. One clove of garlic minced (use a very small grater or a microplane)
3. 2 tablespoons of sugar
4. Juice of half a lime
5. Thyme or Oregano
6. Salt to taste
Use a whisk to beat the curd till smooth, add in all the ingredients and mix. Try the dip before you serve, and balance the seasoning accordingly.
Green peas and mint dip
Green peas dip Ingredients
1. Half a cup of green peas boiled
2. Half a cup of fresh mint leaves
3. 1 tablespoons of sesame seeds
4. Few pistachio (5-6)
5. 3 tablespoons of olive oil
6. One clove of garlic
7. Juice of one lemon
8. Salt and pepper to taste
9. Red chilly flakes (Optional)
10. 1 tablespoon of mayonnaise (optional)
In a mixer grind the pistachio first and then add all the ingredients. Adjust the seasoning before you serve the dip. Add the mayonnaise, if you are looking for more creaminess. You can strain the prepared dip for a very smooth texture. Drizzle a little olive oil on the top before you serve.
Beetroot Dip Ingredients
1. One big beetroot grated
2. 1 tablespoon of balsamic vinegar
3. Juice of half lemon
4. 3 tablespoons of sugar
5. 1 teaspoon of cumin powder
6. 1 tablespoon of chat masala
7. Salt to taste
In a saucepan cook all the ingredients together for 2 to 3 minutes. When done remove from the heat and blend in the mixer. Don’t forget to adjust the seasoning. When prepared, pass through a strainer for a smooth texture.
These are good healthy dips to enjoy with any kind of snacks: If you want to know more about some more homemade sauces Here is a link to Subway Sauces that are very easy to prepare at home.
[recipe title=[recipe title=” Mini Calzone Snack – Vegetarian Recipe” time=” 45 minutes” difficulty=”easy”]
For the dough
1. One cup of bread flour
2. One teaspoon of regular dry yeast
3. 1/4th cup of warm water
4. 2 tablespoon of olive oil
5. 1 teaspoons of regular sugar
6. 1/4th teaspoon of salt
For the filling
1. One cup of chopped bell peppers
2. 3 cloves of garlic minced
3. 1/4th cup of corn boiled
4. Fresh thyme
6. Salt and pepper to taste
7. 1/2 cup Cheese of your choice (Cheddar, or Mozzarella)
8. 1 tablespoon Olive oil
In a large mixing bowl 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 prepare the filling In a pan over the medium flame add the olive oil. Add in the garlic and fresh thyme, saute for a minute or so. Add in the chopped bell peppers and boiled corn. Season with salt and pepper. You can add in the chilly flakes, according to the taste.
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 filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a clear border around the edge. Great some cheese on the top and fold the top of the dough over the filling and press to seal. Transfer calzones to a parchment-lined baking sheet. With a sharp paring knife or a razor blade, cut a small slits, 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 eggwash. 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!
After this delicious visit, see many more recipes at Sonal Gupta’s Simplyvegetarian777 http://simplyvegetarian777.com/