Whole wheat Vegetarian Calzones is a simple or delicious meal or a party idea for your kids. Loaded with veggies and cheese this is perfect for your kid’s parties.
What is Calzone?
Calzone is an Italian pizza that is baked in an oven. The difference between a regular pizza and calzone is that the calzone is folded in the middle, stuffed with a filling of your choice, and then baked.
Calzone dough consists of flour, yeast, olive oil, water, and salt. The dough is kneaded and let proof. Then divided into smaller portions, rolled into circular discs. Each is then filled with a filling of choice, sealed and baked or fried.
Difference between Stromboli and Calzone
Then there is stromboli which is similar to a calzone. But in stromboli, the stuffing is rolled along with the dough. It generally does not contain pizza ingredients like pizza sauce. But now due to variations and new creations it may have. I have created something like a stromboli here in this Whole Wheat Spinach Pizza Pinwheels. But yes it is not a stromboli.
I ate this for the first time a few years back, 4 yrs to be precise. Do not ask me where and how, that’s another story 😁. Anyways I liked it at that time and was sure I would make it someday.
I asked my son if he would be happy to try something new which is like a pizza but not similar to what he eats. He happily agreed and we both enjoyed this.
For the dough, I used my pizza dough recipe. You can check the recipe here.
I made the stuffing pizza sauce kind. I did not add a separate sauce. However, one can skip this step and add simple pizza sauce, top it up with veggies and cheese, fold and bake.
However, I wanted the veggies to slightly cook so I saute the veggies with onion and garlic. I added colorful peppers (capsicum), tomato, and herbs. And I had the stuffing ready.
So here goes the recipe of Whole Wheat Vegetarian Calzones
Whole wheat Vegetarian Calzones
- 1 medium-size onion cut into julienne or chopped
- 1 small garlic crushed and chopped
- ½ cup bell peppers cut into julienne or chopped
- ½ cup Tomato puree
- Salt to taste
- 5-6 Fresh Basil leaves or 1 teaspoon of Dried basil – one can use mixed herbs too
- 1 teaspoon oil
- Black pepper to taste
- Red chili paste – optional
- Cheese as requires – I used a mix of mozzarella and cheddar
- 1 ½ Cup Whole wheat flour
- 1 teaspoon Yeast
- 1 teaspoon sugar
- ½ Cup Lukewarm water
- 1 Cup Lukewarm water/Milk for kneading dough
- Salt to taste
- 1 teaspoon Olive oil
- In a small bowl, add lukewarm water, yeast, and sugar.
- Give it a quick mix and keep it aside.
- The yeast mixture will take around 10 minutes to bloom.
- In a bowl of your stand mixer with hook attachment or a wide bowl add in the Flours, Bloomed yeast mixture and give it a quick mix.
- Now slowly add the milk/water and knead the dough.
- Do not add all the milk/water at one go, as different flours have different absorption capacities. Add it slowly.
- Once you get the dough all combined, knead the dough for 2-3 minutes in a stand mixer or 5-6 minutes by hand.
- Try to form a rough ball shape. Add oil slowly to the dough.
- Once you are able to make an elastic dough, let the dough rest until it doubles in size. (Around 1-1.5 hours)
Make the stuffing
- In a large pan add the oil.
- Once hot add in the garlic and saute and saute for a few seconds until translucent.
- Now add the peppers and sauté for few seconds
- Add the tomato puree and herbs.
- If using red chili paste add it now.
- Cook for 2-3 mins until the peppers are slightly done but not soft.
- Add freshly ground black pepper and salt to taste and switch off.
- Let the stuffing cool.
- Once the dough is double in size, knead it for a min.
- Divide the dough into 1 inch round balls. You can make big calzones too, But I prefer small ones.
- Roll each into a 4-5 inch disk.
- Now add the stuffing towards the middle.
- Add cheese and fold it.
- Press the edges with your finger to seal it.
- I then used a fork to give it a design.
- Pierce using a toothpick or a fork on the top so that the stuffing does not burst.
- I slightly brushed the top with milk.
- Bake it in a preheated oven for 15-20 mins until done.
- Serve it hot.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- Baking time and baking temperature vary from oven to oven.
- Vegans can use vegan milk
Linking this with
Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu.
- Coconut Buns by Magical Ingredients
- Callaloo Loaf by Passion Kneaded
- Double Cheese Fatayers by Ambrosia
- Meatball Stromboli by Palatable Pastime
- Pepperoni Rolls by Culinary Adventures with Camilla
- Ricotta Calzones with Spinach and Sausage by Karen’s Kitchen Stories
- Rolled Pepperoni Pizza Loaf by Food Lust People Love
- Sourdough Custard buns by Zestysouthindiankitchen
- Stuffed Potato Kulcha by Sneha’s Recipe
- Sweet Potato and Apple Braid by What Smells So Good?
- Taco Tuesday Calzone by A Day in the Life on the Farm
- Whole Wheat Vegetarian Calzones by Cook with Renu
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below, and do not forget to rate the Recipe.
Also, would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, and @Renunad on Instagram.
Subscribe to my email list so that you get the new recipes straight in your mailbox.