Monday, February 23, 2015

Calzones, Veggie or Cheese




Veggie calzone
Calzones are a big favorite around here! My kids request them all the time, my husband is a sucker for them, and we’ve had dinner guests adopt the recipe for their own families. These calzones are popular because the bready crust is soft roll mix, making a cohesive pocket that can be picked up and eaten with your hands! Of course if you like thinner crust you can use normal pizza dough.

 
I’ve included two fillings here: veggie and plain cheese.  For my (large) family, I usually prepare a double recipe of calzone dough and make one batch of veggie calzones and the other batch cheese!


You may want to top them with marinara sauce. J
 

Cheese minis
 
Recipe inspired by “Cheese and Mushroom Calzones” in 1,001 Low-fat Vegetarian Recipes by Sue Spitler.
 

STEP 1: DOUGH

Ingredients:
16 oz. “Hot Roll Mix” (ex: Pillsbury)
1 Tbsp olive oil
¾ c. flour + more for rolling
1 ¼ c. water
Milk (for sealing at end)
 

Hot roll mix includes yeast
 

IGNORE INSTRUCTIONS ON HOT ROLL MIX BOX!

1. Microwave 1 ¼ c. water to 120°F. (In my microwave, this takes about 1 min 20 sec.)

2. In large bowl or electric mixer add warm water and 1 Tbsp olive oil to hot roll mix (and yeast packet).

3. Mix together and add flour to bring dough to correct consistency for rolling out (about ¾ c. flour). You want the dough soft, but not sticking too badly to the inside of the bowl and/or kneading arms. If you add too little flour, the dough will be too sticky to roll out. If you add too much flour, it will be too dense and dry to roll out.
 

Too wet

Just right
 
 

 
 
 
 
 
 
 
4. Knead 5 minutes.

5. Let dough rest at least 5 minutes, covered with a towel or lid on the bowl.

Disclaimer: I live at sea level--if you are at a higher altitude you may need to adjust this recipe accordingly. 


Wow, the yeast worked!!!
(I let it sit a long time, this much puffiness not necessary!)



STEP 2: FILLING

VEGGIE FILLING:
 
Ingredients:
1 ½ T. olive oil
16-24 oz. frozen spinach, thawed
1 onion, diced
2-4 garlic cloves, minced
1 red bell pepper, diced
1 zucchini, diced
1 tsp. dried basil
½ tsp. salt (or more, to taste)
1 tsp. seasoned salt (ex: Lawry’s)
1 c. ricotta cheese (whole milk or lowfat)
1 c. shredded mozzarella cheese
2 Tbsp. grated parmesan cheese (green can)
¼ c. sour cream

 
1. Mince garlic. Dice onion, red bell pepper, and zucchini. Thaw and drain spinach.

2. Heat 1 ½ Tbsp olive oil in large frying pan over medium-high heat. 

3. Add garlic, onion, bell pepper, zucchini and dried basil. Sauté several minutes until tender.

4. Add spinach, salt and seasoned salt. 

5. Mix ricotta cheese, sour cream, mozzarella, and parmesan in a separate bowl.  

6. Remove pan of veggies from heat and add bowl of cheeses!


Makes about 5 cups filling.
 

Veggie filling
 
I usually do 8 large veggie calzones (roll dough out to 7-8” circle) each containing  slightly less than 2/3 c. filling.

 

CHEESE FILLING:

Ingredients (mix in bowl):
3 c. ricotta
½ c. grated parmesan
¾ c. sour cream
2 c. shredded mozzarella
½ t. salt
1 t. dried basil
½ t. garlic powder

Makes about 4 cups filling.
 

Cheese filling
 
I usually do 16 small cheese calzones (roll dough out to 5-6” circle) each containing ¼ c. filling.

 

STEP 3: ASSEMBLE AND BAKE:

1. Preheat oven to 375° F.

2. Prepare two greased baking sheets. (For easy clean-up, I line my pan with foil then spray with cooking spray.)

3. Divide dough into 8-16 balls (depending on how many calzones you want).

4. On floured surface, roll dough into circles. 

5. Spread filling on half the calzone, leaving ½” along edge of dough with no filling.
 
 

6. Brush edge of dough circle with milk (to help seal dough in next step).

7. Fold dough circle in half to make a semicircular dough pocket with filling inside.  

8. Fold up edges of dough to close, then crimp with fork to seal.
 
Sealing it up!
 

9. Transfer calzones to greased baking sheet.  Place calzone upside down so you can crimp edges again and seal it from the back.
 
 

10. Brush facing-up side of calzone with milk. This helps it turn a nice golden-brown color.
 
11. Bake 15-20 minutes (veggie tends to take less time than cheese).
 

Done!
 
 


Nutrition facts calculated from food packaging and this website: http://nutritiondata.self.com/facts/
 
Calzone dough nutrition facts:
Ingredient
Calories
Sodium
(% RDA)
Carbs (g)
Fiber (g)
Sugars (g)
Protein (g)
Calcium
(%RDA)
16 oz. Hot roll mix
1680
11
324
12
24
48
0
¾ c. flour
300
0
66
1.5
1.5
4.5
0
1 Tbsp olive oil
120
0
0
0
0
0
0
Total:
2100 kcal
11
390
13.5
25.5 g
52.5 g
0
1/8 total:
263 kcal
2 %
49 g
1.5 g
3 g
6.5 g
0 %
1/16 total:
131 kcal
1 %
24 g
1 g
1.5 g
3 g
0 %
I used “Pillsbury” brand hot roll mix, “Gold Medal” brand all-purpose flour, and “Kirkland” (Costco) brand olive oil.
 
Veggie filling nutrition facts:
Ingredient
Calories
Sodium
(% RDA)
Carbs (g)
Fiber (g)
Sugars (g)
Protein (g)
Calcium
(%RDA)
20 oz. frozen spinach
200
33
20
6.5
3
13
53
½ c. chopped onion
32
0
7.5
1.5
3.5
1
2
 1 c. diced red bell pepper
46
0
9
3
6
1
1
 
1 ½ c. diced zucchini
30
2
6
1.5
3
3
3
1 c. whole milk ricotta
400
16
16
0
12
20
40
1 c. shredded part-skim mozzarella
320
32
0
0
0
28
88
2 T. grated parmesan
60
9
0
0
0
6
18
¼ c. sour cream
120
2
2
0
2
2
8
½ t. salt
0
50
0
0
0
0
0
1 t. seasoned salt
0
64
0
0
0
0
0
1 ½ T olive oil
180
0
0
0
0
0
0
Total:
(5 cups)
1388 kcal
208%
60.5 g
12.5 g
29.5 g
74 g
213 %
1/8 total:
174 kcal
26 %
7.5 g
1.5 g
3.5 g
9 g
27 %
1/16 total:
87 kcal
13 %
3.5 g
1 g
2 g
4.5 g
13 %
 
I used “PictSweet” brand frozen spinach, “Essential Everyday” (ACME) brand whole milk ricotta cheese, Kirkland (Costco) shredded mozzarella and olive oil, Kraft brand grated parmesan cheese, Great Value (Walmart) brand sour cream, “Morton” brand salt, and “Lawry’s” brand seasoned salt.
 
Cheese filling nutrition facts:
Ingredient
Calories
Sodium
(% RDA)
Carbs (g)
Fiber (g)
Sugars (g)
Protein (g)
Calcium
(%RDA)
3 c. whole-milk ricotta
1200
48
48
0
36
60
120
½ c. grated parmesan
240
36
0
0
0
24
72
¾ c. sour cream
360
6
6
0
6
6
24
2 c. shredded  part-skim mozzarella
640
64
0
0
0
56
176
½ t. salt
0
50
0
0
0
0
0
Total:
(4 cups)
2440 kcal
204%
54 g
0 g
42 g
146 g
392%
1/8 total:
305 kcal
26 %
7 g
0 g
5 g
18 g
49 %
1/16 total:
153 kcal
13 %
3 g
0 g
2.5 g
9 g
24.5 %
 
I used Essential Everyday” (ACME) brand whole milk ricotta cheese, Kirkland (Costco) shredded mozzarella cheese, Kraft brand grated parmesan cheese, Great Value (Walmart) brand sour cream, and “Morton” brand salt.
 
“Large” Calzone nutrition facts: (1/8 recipe)
Filling type
Calories
Sodium
(% RDA)
Carbs (g)
Fiber (g)
Sugars (g)
Protein  (g)
Calcium
(%RDA)
Veggie calzone
437 kcal
28 %
56.6 g
5 g
6.5 g
15.5 g
27 %
Cheese calzone
568 kcal
28 %
56 g
1.5 g
8 g
24.5 g
49 %
 
“Small” Calzone nutrition facts: (1/16 recipe)
Filling type
Calories
Sodium
(% RDA)
Carbs (g)
Fiber (g)
Sugars (g)
Protein  (g)
Calcium
(%RDA)
Veggie calzone
219 kcal
14 %
27.5 g
2.5 g
3.5 g
7.5 g
13 %
Cheese calzone
284 kcal
14 %
27.5 g
1 g
4 g
12 g
24.5 %