Calzone Recipe, How to make Whole Wheat Calzone | Easy Pizza Pockets

August 07, 2017

HOW TO MAKE WHOLE-WHEAT CALAZONE RECIPE WITH STEP BY STEP PHOTOS - A calzone is an folded Italian bread stuffed with veggies and cheese. The outer part of bread made with pizza dough and they can be baked or fried version...This is also called pocket pizza recipe.

Crunchy on the outside, moist and flavorful inside.. these super healthy Wholewheat Calzones are perfect for lunch or evening snacks!

Savour the taste of these calzones without having to do much, follow my pictures and make these calzones at home!

This is my first experience to make this whole wheat calzone...very easy to prepare and yummy recipe. Even you can prepare this pocket pizza from leftover pizza dough also, its quick to prepare and a very nice snack too. I took the idea from AllRecipes.com but make my own version with whole wheat flour.

Prepared this calzone with a simple stuffing of green capsicum, onions, basil, cream and cheese. You can even add the regular pizza toppings like onion, tomatoes, corn, baby corn, mushrooms, olives etc in the stuffing.

Completely wholewheat calzones are healthy in taste and are a little less chewy but tasty nonetheless, completely white flour calzones are chewier, tastier and crispier but super unhealthy.

If you are looking for similar recipes then do check vegetable pizza, pizza grilled cheese sandwich, tomato pizza sauce, mayo bread pizza and many more....

This is a long step by step process recipe. So let's begin the step by step process veg calzone recipe with photos.

1. Preparing the dough
2. Preparing the veggie stuffing and
3. Assembling, rolling and shaping the calzone

Ingredients :

For the outer bread cover:

Whole wheat flour/atta - 2 cup + 1/2 cup
All purpose flour/maida - 1/2 cup
Water or as required - 1 cup Lukewarm for yeast proof + 1/4 cup for kneading the dough
Good quality Dry active yeast - 1/2 tbsp
Sugar - A pinch
Oil - 2 tbsp
Sal to taste

For the veggie stuffing:

Finely chopped medium onion - 1 no
Finely chopped green capsicum/bell paper(red, yellow, green) - 1 no
Finely chopped paneer - 1/4 cup
Finely chopped Garlic/lahsun - 2-3 pods
Tomato sauce - 2 tbsp
Chopped basil - 1 tsp
Chopped parsley or coriander leaves - 1 tsp
Shredded Mozzarella cheese or cheddar cheese - 1/2 cup
Low fat cream - 2 tbsp
Oil - 2 tbsp
Salt to taste
Freshly crushed black pepper as required
Oregano - 1/2 tbsp
Oil/Egg for brushing the calzones

Preparation Method :

Making Calzone dough

1. In a bowl, take warm water, add sugar and sprinkle instant yeast. Stir.

2. Add 1/2 cup of all purpose flour/maida.

3. Stir and beat the mixture very well, make sure there should be no lumps.

4. Cover the bowl allow the mixture to bubble up at the room temperature for 45 to 50 minutes. Our Bangalore temp is always cool, today its raining here also, so i keep it for 1 hr.

5. You will see after 45 minutes has bubbled up little bit.

6. Add the 2 tbsp of oil, salt and 1 cup of whole wheat flour into the mixture.

7. Stir well with wooden spatula or spoon.

8. Later add other 1 cup of whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl and sticky too.

9. Lastly add 1/2 cup of whole wheat flour and working with you hands begin to knead.

10. Place the whole dough mixture on the work surface and knead very well till the dough becomes smooth, springy and elastic. Add more water if required.

11. Brush water all over the dough and place in a bowl covered with a kitchen towel.

12. Allow to leaven and rise for about 45 minutes to 1 hour.

13. Once the dough has risen well & doubled, use the stretch and fold method, take a dough on surface on your hand stretch the dough in an upper side and then fold it. This is the process where all the dough becomes more soft and fluffy.

14. Divide the dough into 5 equal balls. Place them in a bowl covered for about 10-15 minutes.

Preparing the Calzone

1. Chop the onions, green capsicum, paneer and garlic.

2. Heat oil in a pan/kadai/wok, add the onion and garlic and saute till the onions soften and turn translucent.

3. Add the paneer and capsicum and saute till it almost cooked. Some crunch is desirable in it.

4. Then add the crushed black pepper, salt, oregano, basil and parsley or coriander.

5. Stir well, add 2 tbsp of tomato sauce and switch off the stove.

6. When the filling has become warm, grate the cheese on top of it.

7. Add cream, mix well and keep this calzone filling aside till it completely cools.

Baking the calzones:

1. Before baking pre-heat the oven 10 minutes before at 190 degrees C. Take a dough ball on a lightly dusted work surface with flour or board.

2. Roll into a round of 5-6 inches diameter, like a thick chapati.

3. Place the filling on one side keeping a gap of about 1 cm all around the circumference edge.

4. Gently cover the stuffed side.

5. Join the edges. Press with a fork so that the edges are pressed well. You can also brush some water and then press the edges.

The edges have to pressed and closed properly as you don’t want the filling to come out while baking. Remove the extra flour from the calzones

6. Brush with egg wash (take 1 egg with 3-4 tbsp of water, mix well) use this for egg wash..You can use oil or milk instead of egg.

7. Gently lift and place the calzone in a greased tray. Pressing calzone edges. Make other calzones this way.

8. Place the calzones in the pre-heated oven and bake for 20-25 minutes or until the top is evenly brown and the bottom is crisp. Remove them with the help of a spatula and keep it aside for cooling.

9. You can bake all of them once, if you have a large oven or bake calzone in batches as I have done. You can make it small calzones also.

10. When calzones are warm, slice them and serve calzone with tomato sauce or pizza sauce.