See Also: Cooking Club · Main Dishes · Pizza
From Dorothy McNett's recipes at www.dorothymcnett.com. Makes 5 individual sized calzones. These are vegetarian, vegan but if you desire go ahead and add some grated cheese when folding them!
1 cup warm water (110 - 120 degrees)
2 teaspoons active dry yeast
1/4 teaspoon raw sugar
2 teaspoons extra virgin olive oil
1 teaspoon sea salt (or use celery salt if available)
1 cup all-purpose unbleached flour
1 1/2 cups whole wheat flour
1 tablespoon extra virgin olive oil
1 red onion, cut into thin strips
1 to 2 unpeeled medium eggplants (approximately 6" long), diced
3 - 4 medium sized tomatoes, diced
2 - 4 cloves garlic, peeled and minced
1 cup chopped fresh spinach
2 tablespoons chopped olives (your choice of variety!)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 cup dry roasted soy nuts (edamame)
In a batter bowl combine warm water, yeast, and sugar. Stir in the olive oil and salt. Slowly add the two kinds of flour, working them into the dough with a spatula. Place the dough on a lightly floured surface and hand knead it for 2 to 3 minutes. Shape it into a ball, place it in a lightly oiled bowl, and cover with a towel. Put the dough in a warm draft free place and let it rise for 30 minutes.
In meantime, make the filling: In heavy bottomed saute pan heat the oil and saute the sliced onion about 3 minutes. Add the diced eggplant and cook about 8 - 10 minutes. Add the chopped tomatoes, garlic, spinach and olives and saute about 3 minutes, adding the basil, oregano and soy nuts and cook for about 1 minute more.
Preheat oven to 375 degrees. Punch the dough down to deflate it, and divide it into 5 equal parts. On a lightly floured surface, roll the pieces into balls. With a rolling pin, roll each ball into a 6-inch circle. Place 3/4 cup vegetable mixture on one side of each 6-inch circle of dough. Fold the dough in half and crimp the edges with a fork to be sure they are completely sealed. Place the calzones on a lightly greased baking sheet and bake for 15 - 20 minutes.
Recipe created 2003-01-24.
© 1996-2013 Dorothy McNett. All Rights Reserved.