Preparation time: 1 hr 20m for the dough, 20m for the vegetables.
Cooking time: 30m for the vegetable filling, 12-15 m for baking
This was astonishingly tasty. I’m very pleased with myself. It’s not something you can whip up at the end of a long day, but you could make some up ahead and freeze them for just such a day…
We made the dough in a bread machine, but you could knead it by hand and let it rise. You would probably want to knead it for about ten minutes or so, cover it and let it rise in a warm place for about an hour, or until it has more than doubled in size. This will make four calzones, each of which is a good-sized meal for one hungry person.
You will have some vegetable filling left over, but you could always freeze it and make calzones some other day 🙂
THE DOUGH:
You need: 3 cups all-purpose flour+2 tsp wheat gluten (or 3 cups bread flour); 1 tsp sugar; 1 tsp salt; 1 cup+2 tbsp water; 2 tbsp oil; 2.5 tsp active dry yeast (we used “bread machine yeast”)
How to: If you are using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add. Follow instructions on your bread machine.
If you are doing this by hand, knead for 10-12 minutes, cover, and let rise as discussed above.
THE FILLING:
You need: 1/2 cup carrots; 1 kohlrabi; 1 medium-sized bell pepper; 1 small onion; 1 small yellow squash; 1 cup diced tomatoes; 1/2 cup peas (frozen is good); 2 tbsp slivered almonds; and to taste: rosemary, thyme, salt, red chili powder, paprika; grated Parmesan, grated mozzarella.
How to: Dice the vegetables into about 1/4″ cubes. The smaller the pieces, the better they will work as filling.
Heat oil, add the vegetables in the following order. Stir after adding each one, and give it a couple of minutes before adding the next: onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. If it starts to stick to the bottom, add the tomatoes. Stir well. Do not add water. If it is still sticking, add just a little bit of water- about 1/4 cup. Add the herbs and salt and let it cook (carrots and kohlrabi should be soft, but not mushy).
THE CALZONE:
Divide the dough into two and follow these instructions for each half. Preheat the oven to 400F.
1. Roll out the dough and divide into two.
2. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling.
3. Wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone.
4. Bake for 12-15 minutes at 400F or until brown. The dough should not become hard.
5. Cut in half, let it cool, and eat 🙂
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