Vegetarian Calzoni

This recipe could easily be converted to a vegan one, the pizza dough is vegan so it all comes down to what you put inside these delicious little deep fried pockets. We decided to follow the recipe on this one and added the buffalo mozzarella. It’s the first time we have cooked a non vegan dish in a long time actually! Anyway, here goes!

Calzoni
(The Vegeterranean)

DOUGH:
375g Italian ‘oo’ flour
1 teaspoon salt
218ml warm water
1 tablespoon olive oil (extra virgin)
19g fresh yeast
1 pinch sugar

FILLING:
(your only limitation is your imagination!)
180g cherry tomatoes
1/2 teaspoon dry oregano
24 basil leaves – 12 chopped & 12 whole
1 garlic clove chopped
salt and pepper to taste
extra virgin olive oil
110g fresh mozzarella, drained

Vegetable oil for frying

The recipe called for cherry tomatoes, which we didn’t have, so instead we made up a tomato sauce using tinned tomatoes, fresh oregano and garlic all blended together and then strained so that it wasn’t too watery. We added some mushrooms and chopped olives to the mix as well. We also added some ground flaxseed to the dough mixture for extra fibre, iron and protein (flaxseed is our wonder food! We use it in everything!). I have left the method as it was in the book, for reference, but you can see pretty clearly from the pics where ours differed. This is the kind of recipe where you really can mess around and add what you want.

Method:
To make your dough, combine the flour and salt in a large bowl. Create a well in the centre and add the water and olive oil.. Add the yeast and sugar into the well and mix using your fingertips. work around the well the incorporate the flour until the dough comes together. Knead well until soft and elastic. Gently spread a few drop of oil around the surface of the dough, cover with a cloth and rest for 35 minutes in a warm, dry place. After the dough has rested, sprinkle the surface of the dough with flour and ‘turn’ it by pulling small portions of the dough around the edge towards the oppoistie side of the bowl. Once one full turn has been made, cover again and rest for 35 more minutes.

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For the filling – while the dough is resting – deseed and roughly chop the tomatoes. Set over a colander for 30 minutes to drain. Combine with the oreganoc, chopped basil, garlic, salt, pepper and two drops of olive oil in a bowl. Cut the mozzarella into cubes around the same size as the chopped tomatoes, dry slightly and add to the filling mix.

Assembly: on a clean work surface dusted with flour, roll the dough out into a disc shape 3mm thick. With the use of a 8cm round cutter, cut out 24 rounds from the soft dough. Take each disc and place a full teaspoon of filling in the centre. Place half a whole basil leaf over the filling. Fold over half of the disc and seal using the teeth of a fork, gently pressing down so that it firmly seals the dough but does not break it. Place the calzoni on a tray lined with parchment paper and dusted with flour.

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In a large pot, heat enough vegetable oil to cover the calzoni. When the oil is ready, gently place the calzoni in the pot. Allow one side to brown for about 1 minute before flipping it over to cook the other side. When the calzoni are golden brown in colour, remove with a slotted spoon and drain on a tray lined with paper towels. Season with salt and serve immediately.

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We did half our batch in the oven and half we deep fried like the recipe suggested. The oven ones worked out well, and would probably be preferable for the health conscious but I do have to admit that the deep fried ones were much tastier! We have also cooked a few of these and then placed then in the freezer for fast lunches or lazy dinners over the next couple of weeks.

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2 Responses so far »

  1. 1

    Shannon said,

    Mmm! These look amazing! I’m on a mission to push myself from vegetarianism to veganism for a month to give it a whirl and these will definitely be on my menu! Delish!

  2. 2

    sarah said,

    i there i just love your blog!!! we made these tonight for diner and we loved them even the little ones enjoyed them.. i look forward to more yummy creations : )


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