Wednesday, 30 December 2015

Veg Calzone !

Calzone is an Italian filled or folded Pizza where it is generally stuffed with ham/salami combined with mozarella or ricotta cheese. I have made a vegetarian version of it with the classic spinach ricotta combo. The basic dough is the same for pizza and calzone and if you have the dough handy then making calzone is a breeze.
Sometimes, a smaller version of this made and deep fried too. If you are interested in other Italian recipes do check out HERE

INGREDIENTS (Makes 1 Big Calzone)
  • 1 1/2 cups Plain flour
  • salt as needed
  • 1/4 cup warm water
  • 1 tsp active dry yeast
  • 2 tbsp Oil
For the stuffing
  • 150 gms Ricotta Cheese
  • 100 gms sliced mushrooms
  • 100 gms Spinach leaves
  • 1 tbsp Olive oil
  • salt as needed
  • 1/2 tsp crushed black pepper
  • a pinch of paprika (or chilli flakes)
  • 1/4 cup Grated Cheese (Cheddar or Mozarella)

  • Mix the yeast in warm water with a tsp of sugar and set aside for 10 minutes or until it turns foamy.. means the yeast is activated.

  • Take flour in a wide bowl, add salt, olive oil (or any oil) and the activated yeast mixture to it.

  • Knead everything together to make a soft and pilable dough. Apply oil on the surface of dough and also on the sides of bowl and set aside for minimum one hour. The dough should have doubled in size by now.

  • Meanwhile when the dough is resting, heat oil  / butter in pan and add the sliced mushrooms and fry them. 
  • Sprinkle some salt and pepper anf fry them well till all the water that is released evaporates and looks something like the below picture.

  • Now add the washed spinach leaves and saute for a minute or two and then turn off stove. 
  • Punch back and knead the dough again once and make into a flat circle with finger tips.

  • Use a rolling pin and roll into a thin flat circle and then spread the ricotta cheese on one half of the circle leaving a couple of inches from the edges.
  • Layer the spinach and mushroom mixture on it and then top with lot of grated cheese.

  • Fold the other half to give a semicircle shape, and twist the edges and seal them tight securing the filling. Put few small slits on top for the steam to escape.
  • Place on a baking tray carefully and bake for 15 minutes or until it is golden brown in color. (at 190 - 200 deg C)


  • Make sure the yeast is proved before adding to the flour.
  • Rest for minimum one hour for the dough to double in size.
  • Do not roll the dough too thick , and you can divide the dough into 2 or 3 balls and make smaller calzones.
  • The filling is purely your choice, the ricotta and spinach can be replaced with some sauted veggies like peppers and courgettes too.
  • I have used Cheddar and Red Leicester Cheese, you can use mozarella too. 
  • If you are not using ricotta, then use some sauce like, pasta/pizza sauce or pesto at the bottom and then add the veggies while stuffing.

With Love,

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