alzone are a sort of folded over pizza like dough or turnover with filling, originally from Naples. Think of it as a baked sandwich and the filling is typically includes meats, vegetables or cheese. While Calzones are usually savoury and come in baked or deep-fried variations, but there also Calzones with sweet fillings which are served for dessert.
The name Calzone originally comes from the Latin word “Calceus” which means shoe. Today it is generally accepted that it means “stuffed stocking or trouser leg” supposedly because the Calzone dough swells up to somewhat resemble a stocking/ trouser leg.
While pizza is something most people love, it’s not exactly something you could pack for lunch. This is where the Calzone is a winner. Not only does it make good lunchbox fare or even great on picnics, the dough is easily made and the Calzone is very flexible when it comes to a choice of fillings to use.Calzone may be filled with a variety of vegetable combinations of choice. Here, I used sautéed onions and paneer (a fresh Indian milk cheese) with bell pepper and cheese.
Onion And Paneer Calzone
Ingredients:For the dough:2 cups all-purpose flour11/2 tsp dry active yeast1 tsp sugar1/2 tsp salt1 1/2 tsp dried Italian seasoning (or herbs of choice)1 tbsp olive oilFor filling:1 tsp olive oil3 big onions, thinly sliced1 green bell pepper (juliennes)1 cup paneer, crumbled1 cup processed cheese, grated (this is what I had on hand)salt and pepper to taste
The filling:Heat the oil, add the onions and a bit of salt and sauté the onions till soft and light brown. Add the pepper and the bell pepper juliennes and stir a couple of times and take off the heat. Crumble the paneer and grate the cheese. Keep aside till required.
The dough:Put the flour, herbs, yeast, sugar and salt in the food processor bowl. Add the yeast mixture and enough water to the flour to make a soft yet elastic dough. This may be done by hand too. Now add the olive oil and knead well. Put the dough in an oiled bowl, cover and allow to double.Take the dough, press out the air and divide into eight pieces. Roll each piece into a circle about 6” in diameter. Place the onion filling on one half making sure the edges of the semi-circle are free. Put some crumbled paneer over the filling and top off with some grated cheese. Moisten the edges with water and carefully fold the filling free half over to form a semi circle. Using the tines of a fork, press the edges down.Place the calzones on a greased tray and cover with a cloth. Allow to puff up a bit, for about 5 - 10 minutes. You can see that my calzones puffed up quite a bit so that the fork marking are almost invisible!Bake the calzones at 180C (350F)for about 20 minutes or till brown.Serve hot for dinner, with a soup and salad, or as a snack either plain or with Marinara sauce.This recipe makes eight calzones.
You can freeze leftover calzone or even make a double batch of this recipe and freeze the extra for later use. Let them cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer them o a plastic freezer bag and freeze.
To reheat, unwrap the calzone from the plastic wrap and thaw the calzone for a few hours in the fridge and heat in the microwave or your oven.