Side Pannel
Whole Wheat Calzones
Ingredients List
- 2 cups lukewarm water
- 3 tsp. active dry yeast
- 1 tbs. honey
- 1/3 cup olive oil
- 6 cups white whole wheat flour
- 1½ tsp. salt
- ½ cup pizza sauce
- 8 ounces mushrooms, sauteed
- 1 cup grated mozzarella
- 1 cup ricotta
Directions
1. Mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.
2. In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
3. With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it”™s sticky, add a little more flour. If it seems too dry, add a little more water.
4. Divide the dough. If you want large (10 inch by 5 inch) calzones, make 4 evenly sized balls. If you want smaller, individual size calzones, make 8 balls. Cover the dough and let it rise for 20-30 minutes.
5. Preheat the oven to 425 degrees and grease 2 cookie sheets.
6. Roll out each piece of dough into a circle 1/8 inch thick. Top the dough with sauce, mushrooms, and cheese. You could also do a Hawaiian version with ham and pineapple, a pesto version with pesto and sundried tomatoes, or a mixed cheese version. Anything you would put on a pizza is fair game.
7. Fold the dough in half and pinch down the edge on one side. You don”™t want a thick section with two layers of dough. Pierce the dough with a fork once or twice.
8. Bake for 15 to 20 minutes, until the dough begins to turn brown. Let the calzones sit for a few minutes before cutting. Enjoy warm or at room temperature.
2. In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
3. With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it”™s sticky, add a little more flour. If it seems too dry, add a little more water.
4. Divide the dough. If you want large (10 inch by 5 inch) calzones, make 4 evenly sized balls. If you want smaller, individual size calzones, make 8 balls. Cover the dough and let it rise for 20-30 minutes.
5. Preheat the oven to 425 degrees and grease 2 cookie sheets.
6. Roll out each piece of dough into a circle 1/8 inch thick. Top the dough with sauce, mushrooms, and cheese. You could also do a Hawaiian version with ham and pineapple, a pesto version with pesto and sundried tomatoes, or a mixed cheese version. Anything you would put on a pizza is fair game.
7. Fold the dough in half and pinch down the edge on one side. You don”™t want a thick section with two layers of dough. Pierce the dough with a fork once or twice.
8. Bake for 15 to 20 minutes, until the dough begins to turn brown. Let the calzones sit for a few minutes before cutting. Enjoy warm or at room temperature.
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