Recipe-1] BAKED CHICKEN CRESCENTS
Ingredients:
For the calzone dough:
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the herbed chicken filling:
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Boiled chopped chicken- 1 cup
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method:
1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
5. Meantime prepare the chicken filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
Recipe-2] BAKED MUSHROOM AND TOFU CRESCENTS
Ingredients:
For the calzone dough:
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the mushroom & tofu filling:
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Sliced fresh mushrooms- 1 cup
Tofu- soft/ firm- ½ cup crumbled
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method:
1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
5. Meantime prepare the mushroom and tofu filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
Recipe-3] BAKED SEAFOOD CALZONE
Ingredients:
For the calzone dough:
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the seafood filling:
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Medium sized shrimps-1 cup, cleaned
Poached fish/ cooked fish- 1 cup
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method:
1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
5. Meantime prepare the seafood filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
Recipe-4] BAKED MEAT CRESCENTS
Ingredients:
For the calzone dough:
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the peppered meat filling:
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Cooked meat/ grilled sliced meat-1 cup
Red chili sauce/green chili sauce- 2 tsp
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method:
1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
5. Meantime prepare the peppered meat filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
Recipe- 5] CORN AND SPINACH CRESCENTS
Ingredients:
For the calzone dough:
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the spinach and corn filling:
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Spinach- 1 cup blanched and chopped
American corn- 1 cup boiled
Red chili sauce-1-2 tsp
Chaat masala-1/2 tsp
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method:
1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
5. Meantime prepare the spinach and corn filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
Recipe-6] VEGGIE BASILICO CRESCENTS
Ingredients:
For the calzone dough:
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the Veggie basil filling:
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Carrots and beans-1 cup, cut and boiled
Green peas-1/2 cup boiled
Cauliflower-1/2 cup boiled
Red chili sauce-1-2 tsp
Chaat masala-1/2 tsp
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh basil leaves- 8-10 no
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method:
1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
5. Meantime prepare the veggie and basil filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
