Thursday, April 27, 2017

Pasta Stuffed Calzone

Has it been forever? It has!
Let me wake up from my slumber and give you a sneak peek into my life this past year. It's not that I have not been busy. I sewed a bunch of clothes, read a few books(follow me on goodreads) and tried many a marvellous recipes. But as usual I have been too lazy to blog! Sorry about that!

I have also taken up a new hobby - gardening. Our terrace garden is looking damn neat! May be I will put up a full post on my gardening adventures.

Apart from that here is something we tried today morning for breakfast - Pasta stuffed Calzone.
This recipe makes about 10 calzones.


2 cups whole wheat flour
1 tbspn extra virgin olive oil
6 tspn sugar
1 tspn salt
1 tbspn dry active yeast
Warm water to knead

In some luke warm (not hot!) water add 2 teaspoons of sugar and dissolve. Add the yeast to this mixture and set aside for 2 minutes. The yeast with activate and bubble. Add the remaining sugar, salt and oil to the flour. Make a well in the center of the  flour mixture and add the yeast slurry. Knead with warm water to make a soft dough. Knead well for at least 10 minutes to activate the gluten in the dough. The dough should be soft and should spring back if touched. Set aside this dough with a wet kitchen towel on top for about 1 hour in a draft free warm place. Let the dough proof till it doubles in size.

Pasta Stuffing

2 tbspn extra virgin olive oil
10 cloves of garlic
1 large onion
1 green capsicum
4 tomatoes pureed
1 tspn oregano
1 tspn chilli flakes
1 tspn sugar
1 tbspn tomato ketchup
salt to taste
1/2 cup boiled pasta(I used macaroni)
few slices of black olives

Heat the olive oil in a pan, add the finely chopped garlic. Purée the onion and capsicum and add it to the pan. Let it cook out for 5 minutes. Add the purée of tomatoes, cover and cook till most of the water evaporates. Add a dash of oregano, chilli flakes, sugar, salt. Add a little bit of ketchup to balance out the taste. This sauce is my default marinara that I use on my pizza's.
Add sliced olives and cooked pasta to the sauce and keep aside.

Caramelized Onion and Capsicum

1 tspn extra virgin olive oil
1 large onion
1 red capsicum
1 yellow capsicum
1 tspn sugar
salt to taste

Cut the onion and capsicum into thin slivers. Heat oil in a pan and add the onion. Add some sugar and let it caramelize. Add the capsicums and caramelize till slightly brown. Add a pinch of salt to taste.

Other Stuffing Ingredients

Mozzarella cheese
Basil leaves


Image Source -

Take a small ball of dough and roll it into a circular form(like chapati). Add the pasta stuffing to one side of the semi circle. Add the caramelized onion and capsicum. Add some mozzarella cheese and a few leaves of basil. Drizzle with a little bit of olive oil. Now flip over the other half of the semi circle over this half with stuffing into a half moon shape( just like karanji or gunjiya). Crimp the edges of the calzone to shut them well.

Place them on an oiled baking tray and let them proof for another 15 minutes.
Drizzle some olive oil on top.

Preheat oven to 200C and place them to bake for about 20-25 minutes or until golden brown.