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Veggie Calzones


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Member since 2016

Serves 3 | Prep Time 25 - 30 | Cook Time 55 - 60 Min

Ingredients

DOUGH
1 C warm Water
1 Tsp. instant Yeast
1 Tsp. Sugar
2 C AP Flour
1 Tsp. Sea Salt

SAUCE
2 Roma Tomatoes, diced
1 small Yellow Onion, diced
3 cloves Garlic, chopped
Sea Salt / Black pepper
¼ Tsp. Sugar
¼ C EV Olive Oil

2 Roma Tomatoes, sliced
1 Yellow Bell Pepper, diced
2 C Baby Spinach
1 Red Onion, diced
3 Tbsp. fresh Parsley, lightly chopped
2 C shredded Marble Cheddar


DOUGH


In a large bowl, combine the water, yeast and sugar. Leave for between 5 – 6 minutes until the mixture is foamy on top.


In a FOOD PROCESSOR, combine the flour and salt and set to puree. Slowly pour the watery mix into the processor. Continue running until a soft dough has formed.


Knead a few times on a floured surface and roll into a ball shape. Place the dough in a lightly oiled bowl and cover with a dry cloth or towel. Allow the dough to rise approximately 30 Minutes. Refrigerate until ready to use.


Heat a small saucepan to medium and add in the oil and yellow onions. Add a pinch of salt and stir often for 5 minutes. Add in the chopped garlic and fry another 3 or 4 minutes. Add in the diced tomatoes and a pinch of sea salt and pepper. Fry on medium another 7 minutes before reducing to medium low and covering. Continue to stir occasionally for 20 minutes (or until liquid is slightly reduced and all veg are cooked). Blend in the Blender (or Immersion Blend as I did).


Preheat oven to 400 F.


Slice the chilled dough into 3 equal parts and roll them to the shape and approximate size of an 8“tortilla. Spoon 2 Tbsp. of the chunky tomato sauce across the middle of the dough (east to west). Lay out your spinach and sliced tomatoes. Sprinkle on the onion, yellow pepper, and the parsley. Sprinkle 1/3 of the cheese on top. (1/3 for each Calzone)


Fold the North point over to meet the South. Use a knife to trim excess dough and crimp the edges across the fold with a fork. Make 3 diagonal slices across the top, drizzle with olive oil, and a sprinkle of dried basil. Bake for approximately 23 – 27 Min until golden brown.


Serve with leftover tomato sauce. (you could add another ½ to the recipe to reserve a bit more.) Sprinkle with parmesan, drizzle with EVOO, and sprinkle with sea salt.


Pairs Well With


Notes

A delicious, perfectly chewy dough wraps up a collection of fresh, delicious vegetables. Pillowy and flavourful!

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