Whole Wheat & Spelt flour Calzone – Fire Up Your Oven, Day 17

We are in Week 4 of Fire Up Your Oven, a month-long baking mega marathon. I have managed to have a sub-theme every week, Week 1: Twist & Roll, Week 2 : Oats in Bakes, Week 3: No Knead breads and now for week 4, i bring your Dinner/Lunch Ideas. Recipes, that make a complete meal and can be served with just a sauce by the side.
I have tried my best to include a different variety each day. So, for day 1 of this week, i bring you a delicious Calzone. It is a variety of pizza that is stuffed with vegetable or meat filling in a bread pocket and baked. I have used a brinjal and cheese stuffing for the calzone, yeah i heard it “Brinjal in a pizza ?”. Try it, you will never know the difference between any other vegetable stuffing and this. You can use any choice of stuffing you want.
I made this 2 weeks before for our lunch on a weekend. As usual i thought kuttu might not like the stuffing,though he has developed a taste for pizza. But to my surprise, he loved it. He managed to finish of half a calzone, good improvement on his taste-buds. My LO enjoyed the bread, he pinched the edges off the calzone and enjoyed. I have used a combination of wheat and spelt flour, the bread came out super soft and fluffy and stuffing complimented that fluffiness well and it was one delicious and filling lunch.

Ingredients
For the bread
1.5 cups whole wheat flour
1 cup Spelt flour
1/2 cup All purpose flour
1 & 1/4 water + 1/4 cup more (or as required)
1 tsp instant yeast 
a pinch of sugar
2 tbsp olive oil 
½ tsp salt 
2 tbsp of milk + 1 tsp of oil for brushing the calzones

Ingredients

for the Stuffing
1 large onion, finely chopped
1 large tomato, finely chopped
4 nos long brinjals/japanese eggplant
2-3 garlic/lahsun, finely chopped
1 tsp coriander leaves
1/2 cup shredded mozarella/cheddar cheese
4 tbsp cream
2 tbsp olive oil
1/4 tsp cumin
2 pinches of turmeric
1/4 tsp red chili powder 
1/4 tsp freshly pounded black pepper powder
salt as required


Method 
Making the dough
  • I used my food processor to make the dough, it can be kneaded by hand too. Take the flours, sugar, salt and yeast together in the processor bowl. Run at a low speed to mix everything together. 
  • Microwave water in a mug for 30 seconds, the water should be hot, but not scalding hot. Add this water to the dough mix and start kneading a soft dough. After adding water, add oil and knead around 4-5 minutes to a smooth and elastic dough. 
  • Since i used a combination of whole wheat and spelt flour, i needed a little extra water. If making with All purpose flour all together, then you might need only 1 cup of water to make the dough, So use water according to the flour combination you use.
  • Keep the kneaded the dough in a well-oiled bowl and coat the dough too with lil oil and let it rest covered with a kitchen towel for about an hour or until it is doubled. 
Make the Stuffing
  • While the dough is resting, let us make the stuffing. Wash and chop the brinjals into cubes, keep them immersed in water, until use. Chop the onions, tomatoes, mince the garlic. In a wide pan, heat oil, crackle cumin, add onions and garlic, saute until onions turn translucent.Next add tomatoes, add turmeric and red chili powder and 1/4 cup of water and cook until they turn mushy.
  • Once the tomateos are cooked, add the eggplants and cover and cook until they turn soft. No need to add water here, the moisture in the tomatoes and the eggplant will take care of this.
  • Once the eggplants are soft, remove the cover, add cream and mix, let it be on the stove for 2 minutes, remove from heat and add shredded cheese  and pepper, mix well. Let it cool to be used as stuffing.

Assembling & Baking the Calzone

  • By this time the dough would have doubled well. Remove the dough onto a flat surface, punch it down to remove the excess air. Knead a couple of times. Divide the dough into 6 portions. Preheat the oven to 220C
  • Dust your work surface with little flour, roll each portion into a round of 5-6 inches in diameter. Place 2-3 tbsp of stuffing on one side of the rolled dough. Close the dough with other section and press the edges to seal well. If needed, brush some water and press to seal the edges well. Gently transfer the stuffed calzone on to a baking tray. Repeat the same with rest of the dough. 
  • Brush the calzones with milk+oil mixture. Bake them in a preheated oven for 15-20 minutes or until the tops are golden brown. Remove the baked calzone to a wire rack to cool a bit. Serve them warm with some sauce on the side. 
  • One calzone will fill up a person, if they are too hungry they might even hog 2!!