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Onion Paneer Calzone

C.
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Course breads
Cuisine Italian
Servings 8 calzones

Ingredients
  

For the dough:

  • 2 cups all-purpose flour
  • 11/2 tsps yeast dry active
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 1/2 tsps Italian seasoning dried (or herbs of choice)
  • 1 tbsp olive oil

For filling:

  • 1 tsp olive oil
  • 3 onions big , thinly sliced
  • 1 green bell pepper (juliennes)
  • 1 cup paneer , crumbled
  • 1 cup cheese processed , grated (this is what I had on hand)
  • to taste salt pepper and

Instructions
 

  • For filling: Heat the oil, add the onions and a bit of salt and sautxe9 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 6u201d 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.

Notes

Serve hot for dinner, with a soup and salad, or as a snack either plain or with Marinara sauce.
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.