name='keywords'/> Recipes from WhiteOaks Kitchen: Italian Calzones

Sunday, November 4, 2012

Italian Calzones

What are calzones? Calzones are these wonderful pizza type sandwich that makes you keep coming back for more.  You start with a pizza dough, add wonderful ingredients to one side of calzone, fold them over, cook and enjoy!  The best thing about calzones is you can fill them with what you like, especially veggies! 
So, let's start with the pizza dough.


1 cup warm water
1 package of yeast
1 tablespoon honey
3 tablespoons olive oil

Mix together and allow this yeast mixture to sit for about 10 minutes or so.

Mix your dry ingredients in another bowl:

1/2 teaspoon oregano
1/2 teaspoon parsley
1/4 cup Parmesan cheese
1 1/2 cup white flour and 1/2 cup of wheat flour

Use a whisk and mix everything together.  Slowly work in another cup of flour making sure the dough is not too sticky or too dry.  If it is too sticky add additional flour, if it is too dry add a little more water but only add a tablespoon at a time.  Knead the dough for a few moments, cover the bowl and allow it to rise 30-45 minutes. I place my covered bowl in the oven (make sure your oven is turned off) because it  holds heat well even when turned off.

After the 30-45 minutes take the dough and knead for another few minutes.  Divide the dough into however many calzones you want to make-usually you should get 5-6. (I usually make four large ones). Cover the dough balls with a towel while you make your filling.

Meatball Filling
Mix Together:

1 pound turkey or 95% lean ground beef
2 egg whites
1 cup chopped fresh spinach
1/4 cup Parmesan cheese
Pepper, parsley, oregano, garlic powder (not garlic salt) You can add however much seasonings you like, I really do not measure my spices when making meatballs.

Place some olive oil in a large cooking pan and allow it to start heating up.  Use a small ice cream scoop and start making your meatballs.  Cook them until they are almost done. 

Mix Sauce

1 Large can of crushed organic tomatoes
1 small can of tomato paste
1/2 cup or less of water
oregano, parsley, onion powder, pepper, pinch of sugar and garlic. Simmer on low for a few minutes and pour over meatballs.

Start rolling out your disk.  Make sure you have dusted your working space lightly.  You want each disk to be about 1/8" thick.  

Add meatballs and low-fat mozzarella cheese, a little extra sauce to one half side the dough disk.  Leave about 1/4 inch border.  Close with a fork and set onto a cookie sheet that has been lined with parchment paper.  Use a pastry brush and spread a tiny amount of olive oil over the top.  Bake for 15-18 minutes until golden brown on 375 degrees.

** I use Parmesan cheese for a little salty taste.  If you do not have to watch your sodium, add sea salt to the recipes.

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