Whole Wheat Calzone Dough

 
1 1/3 cups warm water (110 degrees)
3 T. olive oil
1 - 1/4 oz. pkg. active dry yeast
1 3/4 cups whole wheat flour
1 3/4 cups unbleached flour
1 1/2 t. salt
olive oil
 

In a food processor, place the warm water, olive oil, and yeast, and process for 30 seconds to combine. Allow the mixture to sit for 10 minutes or until foamy. Add both types of flour and salt, and process an additional 1 minute or until the dough comes together to form a ball. Transfer the dough to a floured work surface and knead the dough for 5-7 minutes or until smooth and elastic. Lightly oil a large bowl with a little olive oil, transfer the ball of dough to the bowl, and roll the dough around the inside of the bowl to thoroughly coat it with the oil. Cover the bowl with a clean towel, place it in a warm place, and leave the dough to rise for 1 hour or until doubled in bulk.

After the dough has doubled in size, punch down the dough, and turn it out onto a floured work surface. Knead the dough a few times, place the bowl over the top of the dough, and leave it to rest for 20 minutes. Divide the dough into 8 pieces. Using a rolling pin, roll out each piece of dough to form a 6-inch circle. Place filling of choice on one half of each circle of dough, leaving a 1/2-inch border around the edge. Brush a little water around the edge of each circle of dough. Fold the dough over to enclose the filling, crimp the edges closed with your fingers, and then fold up the edges a 1/2-inch to form a decorative border. Transfer the filled calzones to a non-stick cookie sheet and bake at 450 degrees for 20 minutes or until golden brown. Allow the calzones to cool for a few minutes before serving. Can be served warm, cold, or at room temperature.

Yield: 8 Calzones

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett