Mar 20, 2013

Whole Wheat Calzone

Calzone is a God-sent for fussy eaters. It is basically a turnover or a folded Pizza and is extremely popular in my house because of the easy eating. Unlike a pizza there is not much fear of the topping falling off the base and then having to eat the whole thing like bread with a side dish. It's compact shapeis great for being grabbed in one toddler hand while jumping to in front of the TV to the tune of M-I-C-K-E-Y  M-O-U-S-E.
Use whole grains in the dough, get really creative with the veggies and bake to make it a healthy brunch/snack/dinner and enables the delivery of a lot of nutrition. Make it bite-sized and it can become an entree to a big meal. I am sure it would provide a surprise element to the lunch box.

The calzone also reminds me of the Kadabu that we make during Ganesha festival and is tradionally covered with a rice flour sleeve. And somewhere that connection works very well on our apetite to devour this tasty sandwich. The fact that I dont have to remind my daughter to eat at every bite, makes this my most favoured recipe. It is easy enough to make but I am yet to learn about dough storage.

I made it on a busy day and I had a couple of things already going in the kitchen. Not much effort and I like the fact that I dont have to pre-cook anything!

Whole Wheat Calzone

Servings: 10 Calzones     
Prep Time: 3 hrs (including rise time)    Cook Time: 20 minutes


1/2 Medium Onion (I used sweet onion)
16 Cherry tomatoes (or 1 regular tomato)
1/2 Capsicum
1 Jalapeno
1/2 cup Corn (I used frozen)
1 cup Tomato sauce (preparation instructions in this post)
Black Pepper powdered
Spice Mix of choice
Mozzarella Cheese - as much or as little as desired


  1. Prepare the pizza dough as per instructions here.
  2. To make the suffing, mix all the vegetables, salt, pepper and any other spice of your choice in a bowl. Keep aside. 
  3. Once the dough has risen, pull out a good sized ball of dough and roll it out on a floured surface with a rolling pin
  4. Brush the dough circle with tomato sauce.
  5. Pile on a proportionate quantity of stuffing onto the rolled out dough making sure that it lies on the bottom half of the dough. Leave some space around the edges.
  6. Optionally, pile on mozzarella cheese on top of the veggies.
  7. Fold the top half over the bottom half and seal the edges by pressing the edges together all along the semi-circle.
  8. Make indentations along the edges with a fork.
  9. Keep the stuffed dough in a baking tray, covered with a towel or cling wrap, and allow to rise in a warm place for around 30 minutes.
  10. While the stuffed dough is rising preheat the oven to 350
  11. Bake at 350 for 10 minutes and turn it over and bake for another 5 minutes to get them evenly browned on both sides.
  12. Serve calzones warm, especially important if kids are going to munch on them.
Sending this to Healthy Foods for Healthy Kids – Italian Dishes and Nithu’s page

1 comment:

  1. Hi Siri,

    I saw your Whole Wheat Calzone recipe and really this recipe is a keeper. I have added it on my Wall on, I am sure you will like it. Here is the link:
    Thanks for sharing wonderful recipe ideas and congrats on winning MajulasKitchen first cupcake award. I have added link to that too on my Desserts Wall on


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