Makes 4 calzones. You can personalize this recipe and do 4 different fillings for different taste buds!
Whole wheat pizza dough (Breadmaker recipe):
1 cup warm water
1 TB sugar
2 TB oil
1 tsp salt
1 cup whole wheat flour
1 ½ cups bread flour
1 tsp active dry yeast
Filling:
15 oz. ricotta
8 oz. whipped cream cheese
2 cups shredded mozzarella
1 egg, lightly beaten
1 tsp oregano
1 TB parsley
2 TB olive oil
1 tsp basil
1 TB parmesan
1/2 cup veggie filling for each calzone, optional (broccoli, green peppers, jalapenos, etc)
marinara sauce for dipping
1. Add ingredients to bread maker pan in the order above; select course 12 (50 minutes). Divide dough into 4 balls & roll out into circles.
2. Meanwhile, preheat oven to 4oo. In large bowl, mix together ricotta, cream cheese, mozzarella, egg, oregano, parsley, & optional veggies. If making different calzones, divide filling into bowls and stir in veggies.
3. Place 1/4 filling on half of one of the dough circles; repeat with the other circles. Fold dough over on each circle and seal in the filling by pressing the dough together. Cut slits on the top of each calzone & transfer to oiled baking sheet. Brush tops with oil & sprinkle with basil & parmesan.
2. Bake 12-15 minutes or until lightly browned. Let cool 5 minutes & serve with marinara sauce.
1 cup warm water
1 TB sugar
2 TB oil
1 tsp salt
1 cup whole wheat flour
1 ½ cups bread flour
1 tsp active dry yeast
Filling:
15 oz. ricotta
8 oz. whipped cream cheese
2 cups shredded mozzarella
1 egg, lightly beaten
1 tsp oregano
1 TB parsley
2 TB olive oil
1 tsp basil
1 TB parmesan
1/2 cup veggie filling for each calzone, optional (broccoli, green peppers, jalapenos, etc)
marinara sauce for dipping
1. Add ingredients to bread maker pan in the order above; select course 12 (50 minutes). Divide dough into 4 balls & roll out into circles.
2. Meanwhile, preheat oven to 4oo. In large bowl, mix together ricotta, cream cheese, mozzarella, egg, oregano, parsley, & optional veggies. If making different calzones, divide filling into bowls and stir in veggies.
3. Place 1/4 filling on half of one of the dough circles; repeat with the other circles. Fold dough over on each circle and seal in the filling by pressing the dough together. Cut slits on the top of each calzone & transfer to oiled baking sheet. Brush tops with oil & sprinkle with basil & parmesan.
2. Bake 12-15 minutes or until lightly browned. Let cool 5 minutes & serve with marinara sauce.
