Vegetable Calzone Stuffed With Onion, Bell Pepper And Spinach

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Vegetable Calzone Stuffed With Onion, Bell Pepper And Spinach

Vegetable Calzones are pizza pockets in simpler form which originated in Naples as folded pizza. It is served a street food in Italy as it is easy to eat when compared to pizza.

Prep Time15

Cook Time1

Proofing time1 30

Total Time2 45

Course: Baking, savory snack, Snack, Snacks

Cuisine: Italian

Diet: Vegetarian

Servings: Calzones

Calories: 253kcal

Author: Sandhya Ramakrishnan

Equipment

Oven
Rolling Pin

Ingredients

TO MAKE THE DOUGH –

3 ½ cups Bread flour Can be substituted with All purpose flour
1 – 1 ½ cups Water Warm
2 teaspoon Instant yeast
1 ½ tablespoon Sugar
1 teaspoon Salt
¼ cup Olive oil

TO MAKE THE FILLING –

1 large Onion Sliced thin
1 Red Bell Pepper Chopped fine
10 oz Spinach I used frozen
2 cloves Garlic Minced finely
2 teaspoon Crushed red pepper Adjust based on your spice level
2 teaspoon Italian seasoning Or use a blend of dried herbs of your choice
to taste Salt
1 tablespoon Olive oil

OTHER INGREDIENTS –

1 cup Pizza sauce or Marinara sauce
1 ½ cups Mozzarella cheese Shredded

Instructions

TO MAKE THE DOUGH –

I made the dough using my Kitchen aid mixer. Add all the ingredients except water to the bowl of the mixer. Mix well to combine and then add about 1 cup of water.
Run the mixer on low speed to mix all the ingredients. Add more water as needed to form a soft and slightly sticky dough.
Knead on low speed for about 8 minutes until the dough is very smooth and soft.
Leave the dough in a well-oiled bowl and cover it with plastic wrap. Let it rise in a warm place for about an hour to hour and a half or until doubled in volume.

TO MAKE THE FILLING –

If using frozen spinach, thaw it. If using fresh spinach, finely chop the leaves and keep it ready.
In a wide pan, heat the oil. Add the onions and fry until golden brown. Add the minced garlic and fry for a minute more.
Now add the bell peppers and mix well. Fry for about 3 minutes until slightly soft and then add the spinach along with salt and seasonings and mix well. Cook until the vegetables are cooked and all the moisture had evaporated.
Let the filling cool.

TO MAKE THE CALZONES –

Once the dough has risen, punch it out gently, and then divide it into 12 equal parts.
Now roll each part into a 5 or 6-inch circle.
Spread about 2 tablespoon of pizza sauce or marinara on the rolled dough leaving about an inch on the sides.
Add about 2 tablespoon of vegetable filling in the middle of the dough.
Top it off with about 2 tablespoon of cheese.
Fold the dough over the filling and seal the edges by pinching it tightly or by using the tines of the fork.

BAKING THE VEGETABLE CALZONE –

Preheat the oven to 425 F.
Arrange the assembled calzones on a greased tray and brush the top with some milk (or egg wash).
Bake for 25 – 30 minutes or until the calzones are golden brown, rotating the tray once in between.
Serve with Marinara sauce on the side.

Nutrition