Calzones are almost like pizza’s younger cousin, and these can hold some serious stuffing. Choose your desired nutritious filling, and you have a hearty dinner – or prepare these at night to send to school or work the next day. Yields 30 calzones.
Recipe courtesy of: 47th Street Kosher, Brooklyn, New York
Dissolve yeast in one cup water.
Combine all ingredients and knead until smooth. Cover and let rise for one hour.
Divide dough into five parts. Taking one part at a time, roll out into large circle. Divide into six large triangles.
Spread your desired filling onto each triangle. (Filling instructions follow.) Roll up triangle, wide end first.
Brush with egg and sprinkle with sesame seeds. Bake for half an hour.
Preheat oven to 350 degrees Fahrenheit.
Saute vegetables in oil, until limp.
Combine with remaining ingredients, mixing well.
Cook broccoli in minimum amount of water for 10 minutes. Drain.
Combine with remaining ingredients, mixing well.
Saute onions in oil until transparent.
Add mushrooms and carrots, cook until limp.
Combine with remaining ingredients, mixing well.
Saute onions in oil until golden in color.
Combine all ingredients, mixing well.
Combine all ingredients, mixing well.
Variations:
Cut each part of dough into 6-inch squares. Place 2 tablespoons filling onto each square. Bring two corners to center, pinch well. Proceed as above.
Description:
Photography and Styling by Tamara Friedman
Easy
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I used my own pizza dough recipe for the calzone and used this vegetable filling. omitted tomatoes and added cottage cheese.
It was delicious!!
Why is it called mezones if it is hamotzi (should have been with orange juice or apple juice)
Thanks!
Amounts The quantity of dough is equal to one recipe of filling? So one would have to choose one filling, right?
Correct the dough should yield around 30. If you want to make multiple fillings I would suggest halving the filling recipe, then you can get 15 of each.