Vegetable Calzone Recipe

It is puffed, stuffed, half moon shaped pouch. Tastes good, very easy to make and can serve as it is or with tomato ketch-up.

For Calzones:

  • 1 cup all purpose flour
  • salt as per taste
  • 3 tbsp oil
  • 1 tbsp yeast
  • 1/2 cup hot water
  • 1/2 tsp sugar
For Stuffing:
  • 1/4th cup grated carrot
  • grated mozzarella cheese
  • 1/2 tsp ginger garlic paste
  • 1/4th cup finely chopped onions
  • 1/4th cup finely chopped red bell pepper
  • 1/4th cup finely chopped parsley
  • 1 jalapeño pepper finely chopped
  • 1/4th cup boiled and mashed potatoes
  • 2 tsp olive oil
  • salt as per taste
  1. Add yeast, sugar and salt to hot water, mix and keep aside for 5 minutes for yeast to get activate. After 5 minutes you see bubbles on top of that yeast mixture. It means yeast is ready to use now.
  2. Mix flour and oil. Add yeast mixture into it and knead to make a dough. Add normal water if required to make the soft dough.
  3. Once dough is ready, keep it at some warm place to rise. It may take around 3-4 hrs. Once dough is risen it is ready to make calzones.
  4. Divide the dough in 4 equal portions and roll them around 3-4 inch thick.
  5. In a sauce pan, heat oil. Add ginger garlic paste, onion and bell pepper and sauté for a while. Add carrots and sauté till tender. It will not take more that 2-3 minutes. Let it cool.
  6. Mix all the other ingredients, except cheese together.
  7. On a rolled calzone, in a half calzone spread vegetable mixture and on other half spread cheese. Now, with the help of water seal the edges of calzone, giving the shape of half moon. With the help of fork make some holes in it so that steam comes out. Do the same with other calzones.
  8. Pre-heat the oven to 400 F or 200 C.
  9. Bake the calzones till they are light brown in color.
  10. Serve Hot.