Calzone may be new to many, but it’s nothing but pizza made in different method. Pretty much same recipe as Pizza, just the technique is different. I made this last month for Kungumam thozhi magazine. I have seen calzone few times in cookery shows, but never tasted. Since this is my first attempt, I am not satisfied with the shape and looks. I can make this often, instead of making pizza. so will update sometime later with a better picture. Holiday season has started and I thought will schedule some from my drafts and try to do some new tried recipes if I find time 
. I may not respond to your queries promptly, but whenever I get a chance, will sure reply. Calzone recipe
Recipe Cuisine:Italian | Recipe Category:Snack/ Dinner
Prep Time: 1 Hr dough resting time | Cook time: 15 mins | Serves: 3
Prep Time: 1 Hr dough resting time | Cook time: 15 mins | Serves: 3
Ingredients
All purpose flour / Maida – 1 & 1/2 cup
Instant yeast (refer notes)- 1 tsp
Milk – 1/4 cup
Water – 1/4 cup
Sugar – 1 & 1/2 tsp
Salt – 3/4 tsp
Oil or melted butter – 1/4 cup
Pasta sauce – 1/4 cup
Onion – 1/2
Capsicum – 1/2
Tomato – 1/2
Mozarella cheese, grated – 3/4 cup
Italian seasoning – 1 tsp
Chilli flakes – To serve
Instant yeast (refer notes)- 1 tsp
Milk – 1/4 cup
Water – 1/4 cup
Sugar – 1 & 1/2 tsp
Salt – 3/4 tsp
Oil or melted butter – 1/4 cup
Pasta sauce – 1/4 cup
Onion – 1/2
Capsicum – 1/2
Tomato – 1/2
Mozarella cheese, grated – 3/4 cup
Italian seasoning – 1 tsp
Chilli flakes – To serve
Method
- In a mixing bowl, place maida, instant yeast, salt, sugar and mix well. Make a dent in the middle. Warm the milk and mix with water. Add the luke warm milk + water, oil/ butter to the dent.
- Gather and knead well for 5 minutes to a smooth dough. Keep aside and cover the mouth of the bowl with a cling wrap or damp cloth. Warm place will be better, so that the dough raises well – For an hour.
- Once the dough is ready, punch it down and knead again. Divide into 2 or 3.
- Meanwhile you can cube the onion, tomato and capsicum. Fry onion and capsicum for a good flavour. Spread it thick into disks. In this disk, spread pasta sauce to one half. Over this, spread some sautéed onion tomato capsicum and on top of that some cheese.
- Cover it with the other side folding the spread dough and seal the edges. You can smear little water along the edges while sealing, to ensure it doesn’t open up.
- Press the edges well, either with your fingers or using a fork like I did. Repeat the same to make the other two calzones. Using a knife, make three slits to open the calzones from top, so that steam escapes as it gets baked.
- Pre heat oven at 190 deg C and bake these calzones for 15 minutes or until golden, placed in a greased and floured baking pan. Calzones should be placed with enough space.
Notes
- Do not spread the dough too thick, as the calzone wont get baked.
- I have used instant yeast in this recipe. If you are using other type of yeast like dry yeast, first dissolve 3/4 tbsp yeast in luke warm milk + water with sugar and let it sit for 5 minutes. If it froths and raises, your yeast is good and you can proceed with baking. Use the dissolved yeast in milk to make the dough.
- The stuffing can be of your choice like sweet corn, paneer etc;
If desired, brush with butter to serve it hot. The stuffing inside will be hot, so be careful while eating.
