Thursday, February 6, 2014

Spicy Soya Calzone...Made at Home!

This week, the Kolkata Food Bloggers theme is Yeasty- Feasty a.k.a Bread Basket. Now, no one needs to be told that this is just my kind of theme. Anything that deals with bread baking, is a super-hit with me.

First I planned to put in a recipe of the wonderful Hokkaido Milk Bread for this yummy event. Then changed my mind at the last moment and decided to put in a bread-based snack.

This snack is called Calzone and I came to know about it thanks to my niece and nephew who are totally into Calzones or Subway sandwiches. Looking at teenagers now-a-days I feel quite silly because during my teenage years I hardly knew what a "sub" or "ravioli" looked like! Hamari favourite two-minute Maggi or Lays chips were enough to make me really happy! Gorging on momos and fruit beer was a gala feast back then! :)

However, these days, even my six-year-old knows all about pizzas, pasta, garlic bread...what-have-you! So I try to keep up with the youngsters lest I hear the age-old dictum "Tomader shomoy ei shob chilo na Mummy?"(Were'nt all these food stuffs available when you were a kid, Mummy?)

These Calzones were made pretty fast. I had some bread dough in my freezer and the stuffing was made up of soya-nuggets curry and chopped vegetables.

Here is the recipe:


(Makes 10)
Bread dough - enough to fill a medium sized bowl
For the stuffing:
Soya-nuggets curry - 1/2 cup
(Alternatively, you can use, paneer bhurji, egg bhurji, boiled shredded chicken, or any dry sabzi)
Tomato - one (chopped)
Carrots - one (cut into small 1/2 inch pieces)
Capsicum - 1 (cut into juliennes)
Shredded mozzarella cheese - 3 tbsp. (optional)
Egg - 1 (for egg wash)


1. For preparing bread dough, you can refer to my recipe here. The only variation I made in the recipe is that I added 1/2 cup of dalia (not oats) while preparing the dough. Just to make it more crunchy and healthy. You need to use half of the dough that you will prepare using this recipe. Store the rest of the dough in the freezer for later use or bake into a loaf, buns....whatever..the choice is yours to make!
2. Make a lemon sized ball with a portion of the dough. Roll out into a chapatti of 1/2 inch thickness.
3. Add the stuffing in the center of the chapatti.
4. Fold one flap of the chapatti over the stuffing and press with your fingers. Now roll the rest of the chapatti to seal the ends like we do for a Gujiya or a Momo. Press the edges down with a fork.

5. Keep covered in a warm place for 20 minutes. In the meantime, pre-heat the oven to 210 degrees C for ten minutes.
6. Grease a baking tray and place the Calzones on the tray. Place in the pre-heated oven and bake for 15-20 minutes. When the Calzones are slightly golden-brown and take it out of the oven. Separate the egg white from the yolk. Brush the top surface of the Calzones with the egg white. Place them back in the oven and grill for 5 minutes at the same temperature. (Vegetarians can brush with milk instead.)
7. Cool to room temperature and serve with love.

I am sending this post to the KFB event "Yeasty Feasty".