Whole Wheat Calzones You Have to Make Tonight

I am not really sure what possessed me to make calzones the other day, but I had a craving and just had to make them. I hadn’t made them in years and never with this much whole wheat flour. I am so excited how well this turned out on my first attempt and creating this recipe! This recipe uses mostly whole wheat flour with some bread flour to help keep it a bit lighter. I also like to use my food processor to mix the dough, if you don’t want to use a food processor, you can mix everything together in a bowl, knead it for a few minutes and then follow the directions after that.

This recipe will make 10 calzones.

What you put in it: The Dough:

  • 1 Tablespoon and 2 Teaspoons Active Dry Yeast
  • 2 Teaspoons Sugar
  • 2 Cups Warm Water
  • 1/4 Cup Olive Oil
  • 2 Teaspoons Salt
  • 1 Cups Bread flour
  • 4 Cups Whole Wheat Flour

What you put in it: The filling:

  • Portabella Mushrooms
  • Spinach
  • Onions
  • Mozzarella Cheese
  • Cheddar Cheese
  • Turkey Pepperoni

Don’t forget a few eggs for the egg wash.

Preheat the oven to 475 degrees, preheating a pizza stone as well.

Add the yeast, sugar, water, olive oil and salt to the food processor, mix for about 15 seconds and let it sit for about 5 minutes to proof the yeast. You can tell when the yeast is ready when it gets a little bubbly and gets that strong smell. While the yeast is doing its yeasty thing, mix the bread flour and whole wheat flour together. When the yeast mix is ready, add the flour a cup or so at a time. My food processor is not quite big enough or powerful enough for all 5 cups of flour, so I had to take the dough out before it was completely mixed. After I dumped out the dough and added the final cup of flour, I kneaded the dough for a few minutes and divided it into 10 equal sized portions and rolled them into a ball. If you are kneading the dough and it is sticky, add more flour about 1 teaspoon at a time until it is no longer sticky.

Place the dough on an oiled cookie sheet and cover with a damp towel. Let it sit for 15-30 minutes to rise.

While the dough is rising, saute the veggies for the filling. I make mine Made to Order for our family, so everything is sauteed separately. If you want to put everything all in at the same time, that will work too, the spinach only needs a minute or so. I saute everything in a bit of salt for just long enough to cook the water out of it so it doesn’t make the inside of the calzone soggy while cooking.

When the dough it done rising, roll out into oval shape and stuff with filling. Don’t be afraid to over-stuff, when the cheese melts it will shrink right down! When done stuffing, fold dough over in half and pinch the edges to seal it up.

Place on a preheated pizza stone, beat up some eggs and brush over the top. Bake for 25 minutes or until golden.

 

The dough has risen!

 

Cheesey!

 

Filling!

 

Stuffed and looking tastey!

 

After I took the stuffing photos, I added twice as much stuffing. You can do it too. Really!

 

Baking šŸ™‚

 

Ready to serve!

 

Eat ’till you pass out šŸ˜‰

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2 Responses to Whole Wheat Calzones You Have to Make Tonight

  1. Becca on January 5, 2012 at 12:12 am

    So so delicious looking. I cant wait til my stupid 2 week no-sugar or gluten fast is up!

    • Hazel Nut on January 5, 2012 at 9:18 am

      Oh man, I don’t know if I could do that! I really love my breads šŸ™‚

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