Latest in the baking marathon - Veggie calzone

Vegetarian Calzone

For the covering
250 gms APF
7.5 gms Fresh Yeast (or 3.75 gms Active yeast)
10 gms sugar
5 gms salt
10 gms butter
150-180 ml water
Italian seasoning and chilli flakes depending on your taste

For the filling
1 tbsp oil
Bell pepper, mushroom, onion (sliced/ cut finely) – abt 1 – 1.5 each
Sundried tomatoes – abt ¼ cup
Grated Mozzarella cheese – 75-100 gms
Chilli flakes – according to taste (I didn’t use any)

Method:
For the filling
Sauté onion, peppers and mushroom in abt 1 tbsp of oil till crisp and cooked. Add sun dried tomatoes and salt to taste. Remember there will be cheese too, so adjust salt accordingly. I did not add any extra flavouring as the herbs in the sundried tomatoes were very strong. You can use normal tomatoes (discard the seeds and the water parts) and add fresh herbs (basil/thyme/rosemary or a mix of all) and garlic. The filling should be well cooked and dry. Let it cool.

Keep the grated cheese handy along with the filling – do not mix them. You can use grated paneer instead of cheese – and mix it in the last state of preparation of the filling too.

For the covering
Measure out 150 ml of water. Then in a bowl add sugar and yeast and add enough water from the measured water to submerge the yeast. I used fresh yeast. Sieve the flour once and then add the seasoning and salt. Mix. Make a well and pour the yeast mixture into it. Mix well and add water and knead till you get a dough that is like that of Poori dough in consistency. Add abt 20 ml more water and knead. Add the butter (u can melt it after measuring it) and ensure that it is incorporated well. Keep kneading for 15-20 minutes, keep adding water as required. When the dough passes the Window Pane test, you can keep it for the first proofing. Let it rise for abt 15 minutes (it becomes puffy but doesn’t double). The puffy state is important – timing can vary depending on the climatic conditions.

Preheat your oven to 185 Celsius degrees. The test being that the temp for calzone is abt 15 degrees Celsius lesser than that what you bake a pizza in. So reduce accordingly.

Knock down the air and you can divide the dough into 8 portions. Roll out each portion into a small roti, brush with some melted butter, place filling in the centre, and add some cheese and some chilli flakes. Wet the edges with water and close the puri to form a crescent. Use a fork to seal the edges by pressing on the edge. Keep aside in a greased tray (that you will use for baking) for proofing for 15-20 minutes. Brush the tops with oil and put into the oven for baking. It takes about 10 minutes or so. If you want the crust more browned then increase the temperature to 200 degrees Celsius and bake for abt 2-3 minutes more.


Cool on a wire rack and brush the tops with more oil/butter. Serve with Ketchup.