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Mushroom, Spinach and Paneer Calzone with Wholewheat and Oats' flour crust
One of the resolutions this year was to focus on healthy eating and making sure the husband takes his dabba rather than eat in the office cafeteria.
Of course it means better menu planning, extra focus on making the ingredients healthy, making the meal more visually enticing and a little less shuteye in the morning.But a hasty kiss, a loving thank you and an honest compliment on your hard work in the kitchen makes it all worthwhile. This calzone is bound to get you all the compliments and love to send you back in the kitchen to make double the quantity immediately. ...
It is an easy peasy no fuss recipe.But the outcome is lipsmacking good.
You can change the filling ingredients for more variation, something that I will do too when I make it again next week. I packed this for lunch with a beetroot and carrot salad on the side and it became a very filling and wholesome meal in itself. For better time management , I made the filling in the night and put it in the fridge. The next morning, I kneaded the dough, left it to prove and went for a jog. Came back from the run, formed the calzones ,dunked them in the oven to bake and went for a shower. With the jog ,a healthy breakfast and lunch packed in time...I felt like a winner throughout the day. ..do try this winner of a recipe.
Ingredients
for the crust
One of the resolutions this year was to focus on healthy eating and making sure the husband takes his dabba rather than eat in the office cafeteria.
Of course it means better menu planning, extra focus on making the ingredients healthy, making the meal more visually enticing and a little less shuteye in the morning.But a hasty kiss, a loving thank you and an honest compliment on your hard work in the kitchen makes it all worthwhile. This calzone is bound to get you all the compliments and love to send you back in the kitchen to make double the quantity immediately. ...
You can change the filling ingredients for more variation, something that I will do too when I make it again next week. I packed this for lunch with a beetroot and carrot salad on the side and it became a very filling and wholesome meal in itself. For better time management , I made the filling in the night and put it in the fridge. The next morning, I kneaded the dough, left it to prove and went for a jog. Came back from the run, formed the calzones ,dunked them in the oven to bake and went for a shower. With the jog ,a healthy breakfast and lunch packed in time...I felt like a winner throughout the day. ..do try this winner of a recipe.
Ingredients
for the crust
· 11/2 cup wholewheat flour
. 1/2 cup oats flour(just pulse the quick oats in the grinder for a few seconds)
. 1/2 cup oats flour(just pulse the quick oats in the grinder for a few seconds)
. 3/4 tsp salt
. 1 tsp sugar
. 1 tsp active dry yeast
. 2 tsp olive oil
. 1 tsp sugar
. 1 tsp active dry yeast
. 2 tsp olive oil
. 1 cup lukewarm water
for the stuffing
. 2 cups button mushrooms(cleaned and sliced)
. 1 small onion (finely chopped)
. 4-6 cloves garlic (minced)
. 1 cup paneer
. 2 cups spinach (cleaned and chopped)
. 1 tsp olive oil
. 1 tsp chilli flakes
. salt to taste
. 1/4 cup mozzarella cheese grated
. 4-5 tsp pizza sauce
for the stuffing
. 2 cups button mushrooms(cleaned and sliced)
. 1 small onion (finely chopped)
. 4-6 cloves garlic (minced)
. 1 cup paneer
. 2 cups spinach (cleaned and chopped)
. 1 tsp olive oil
. 1 tsp chilli flakes
. salt to taste
. 1/4 cup mozzarella cheese grated
. 4-5 tsp pizza sauce
Instructions
1.Take a big mixing bowl. Put the wholewheat flour, oats' flour, sugar, salt and yeast and give it a good stir.
2. Add lukewarm water and knead a soft smooth dough.I used about 3/4 cup water for this.Add olive oil and knead for another five minutes.Keep this dough covered, in a greased bowl for an hour to double up.
3. For the stuffing, heat the oil in a wok. Add onions to the hot oil and cook till soft. Add garlic now. Just as the onion and garlic start changing color , tip in the mushrooms. The mushrooms will leave a lot of water. Add salt and chilli flakes and cook till the water dries up.Add the chopped spinach and take it off the heat just as you see the leaves wilting. If you miss this quick important moment, the spinach will also let out a lot of water and you will have to cook again till the water dries because we do not want a water laden stuffing here. I like to be swift and vigilant here otherwise the extra cooking of spinach means losing more time and unfortunately more nutrients.Lastly add the paneer and give everything a good mix and keep aside for later use.
4. Take the dough out, gently deflate it with your hands and divide it into 4-5 pieces. Take one piece,form a ball and with the help of a rolling pin , roll out a circle/chapati of 1/4 inch thickness.
5. Smear the round disc with pizza sauce leaving half inch on the edges. Put two spoonful of stuffing and one spoonful of mozarella cheese on one half of the circle.Bring the other half over the filling to close it like a half moon.
You may like to seal the edges with moistened fingers so that its done perfectly and not opens up during baking. Roll, stuff and shape the calzones for other pieces of dough too. Rest these for twenty minutes.
6.Make slashes on the top of the calzones, for the steam from the filling to escape. Bake the calzones at 200 degrees for twenty minutes or till you see them nicely browned. I like to brush them with melted butter or ghee immediately after taking them out from the oven. This not only gives a nice sheen to the calzone but seals in the moisture.
2. Add lukewarm water and knead a soft smooth dough.I used about 3/4 cup water for this.Add olive oil and knead for another five minutes.Keep this dough covered, in a greased bowl for an hour to double up.
3. For the stuffing, heat the oil in a wok. Add onions to the hot oil and cook till soft. Add garlic now. Just as the onion and garlic start changing color , tip in the mushrooms. The mushrooms will leave a lot of water. Add salt and chilli flakes and cook till the water dries up.Add the chopped spinach and take it off the heat just as you see the leaves wilting. If you miss this quick important moment, the spinach will also let out a lot of water and you will have to cook again till the water dries because we do not want a water laden stuffing here. I like to be swift and vigilant here otherwise the extra cooking of spinach means losing more time and unfortunately more nutrients.Lastly add the paneer and give everything a good mix and keep aside for later use.
4. Take the dough out, gently deflate it with your hands and divide it into 4-5 pieces. Take one piece,form a ball and with the help of a rolling pin , roll out a circle/chapati of 1/4 inch thickness.
5. Smear the round disc with pizza sauce leaving half inch on the edges. Put two spoonful of stuffing and one spoonful of mozarella cheese on one half of the circle.Bring the other half over the filling to close it like a half moon.
You may like to seal the edges with moistened fingers so that its done perfectly and not opens up during baking. Roll, stuff and shape the calzones for other pieces of dough too. Rest these for twenty minutes.
6.Make slashes on the top of the calzones, for the steam from the filling to escape. Bake the calzones at 200 degrees for twenty minutes or till you see them nicely browned. I like to brush them with melted butter or ghee immediately after taking them out from the oven. This not only gives a nice sheen to the calzone but seals in the moisture.
The filling was excellent.. Very tasty indeed..
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