Whole Wheat Calzones With Broccoli And Mozzarella Cheese Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs), divided | |
| Honey | 1 Tablespoon | |
| Whole wheat flour | 1 3/4 Cup (16 tbs) | |
| Unbleached flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Whole wheat flour | 3 Tablespoon, divided | |
| Vegetable cooking spray | ||
| Broccoli flowerets | 3 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Shredded carrot | 1/3 Cup (16 tbs) | |
| 1/3 cup commercial oil-free Italian dressing | ||
| Ground pepper | 1/4 Teaspoon | |
| Mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Water | 1 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Dissolve yeasr in 1/4 cup warm water in a large mixing bowl; let stand 5 minutes.
Combine remaining 3/4 cup warm water and honey; add to yeast mixture, stirring genrty.
Gradually stir in 1 2/3 cups whole wheat flour, unbleached flour, and salt ro make a soft dough.
Sprinkle 1 tablespoon whole wheat flour evenly over work surface.
Turn dough our onto floured surface, and knead until smooth and elasrtc (about 8 to 1 0 minutes).
Place dough in a large bowl that has been coartd with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drofts, 45 minutes or until doubled in bulk.
Cook broccoli in boiling water 3 minutes or until crisp-render.
Drain; rinse with cold water, and drain again.
Combine broccoli, onion, shredded carrot, and dressing in a small bowl.
Punch dough down, and divide into 6 equal portions.
Shape each portion into a ball; cover and let rest 5 minutes.
Sprinkle 1 teaspoon flour over work surface.
Roll one portion into a 7-inch circle.
Repeat with remaining portions, using 1 teaspoon whole wheat flour for each circle.
Divide broccoli mixrute into 6 portions.
Place one portion on half of each circle of dough.
Sprinkle pepper and mozzarella cheese evenly over broccoli mixrute.
Combine egg and warer,-moisren edges of circles with egg mixrute.
Fold circles in half; crimp edges to seal.
Sprinkle each with 1 teaspoon Parmesan cheese.
Bake at 425° for 10 minutes or until golden brown
Combine remaining 3/4 cup warm water and honey; add to yeast mixture, stirring genrty.
Gradually stir in 1 2/3 cups whole wheat flour, unbleached flour, and salt ro make a soft dough.
Sprinkle 1 tablespoon whole wheat flour evenly over work surface.
Turn dough our onto floured surface, and knead until smooth and elasrtc (about 8 to 1 0 minutes).
Place dough in a large bowl that has been coartd with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drofts, 45 minutes or until doubled in bulk.
Cook broccoli in boiling water 3 minutes or until crisp-render.
Drain; rinse with cold water, and drain again.
Combine broccoli, onion, shredded carrot, and dressing in a small bowl.
Punch dough down, and divide into 6 equal portions.
Shape each portion into a ball; cover and let rest 5 minutes.
Sprinkle 1 teaspoon flour over work surface.
Roll one portion into a 7-inch circle.
Repeat with remaining portions, using 1 teaspoon whole wheat flour for each circle.
Divide broccoli mixrute into 6 portions.
Place one portion on half of each circle of dough.
Sprinkle pepper and mozzarella cheese evenly over broccoli mixrute.
Combine egg and warer,-moisren edges of circles with egg mixrute.
Fold circles in half; crimp edges to seal.
Sprinkle each with 1 teaspoon Parmesan cheese.
Bake at 425° for 10 minutes or until golden brown
Chef
