This whole wheat veggie calzone is a delightful and nutritious twist on the classic Italian dish. Packed with fresh vegetables and gooey mozzarella cheese, it's a perfect meal for any time of the day. The whole wheat dough adds a wholesome touch, making it a healthier option without compromising on flavor.
If you don't usually keep whole wheat flour or active dry yeast in your pantry, you might need to pick these up at the supermarket. Whole wheat flour is a healthier alternative to regular flour, adding a nutty flavor and extra fiber. Active dry yeast is essential for making the dough rise and can usually be found in the baking aisle.
Ingredients for Whole Wheat Veggie Calzone
Whole wheat flour: Provides a nutty flavor and extra fiber, making the dough healthier.
Warm water: Activates the yeast and helps form the dough.
Olive oil: Adds moisture and richness to the dough.
Salt: Enhances the flavor of the dough and filling.
Sugar: Feeds the yeast, helping the dough to rise.
Active dry yeast: Leavens the dough, making it rise and become fluffy.
Bell peppers: Adds a sweet and crunchy texture to the filling.
Mushrooms: Provides an earthy flavor and meaty texture.
Fresh spinach: Adds a fresh and slightly bitter taste, along with nutrients.
Shredded mozzarella cheese: Melts beautifully, adding a gooey and creamy texture.
Dried oregano: Adds a warm and slightly bitter flavor to the filling.
Dried basil: Provides a sweet and aromatic flavor to the filling.
Technique Tip for This Recipe
When kneading the dough, ensure you do so on a lightly floured surface to prevent sticking. Knead for about 8-10 minutes until the dough becomes smooth and elastic. This helps develop the gluten, which gives the calzone its chewy texture.
Suggested Side Dishes
Alternative Ingredients
whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you don't have whole wheat flour, though it will result in a lighter and less dense dough.
whole wheat flour - Substitute with gluten-free flour blend: For a gluten-free option, use a gluten-free flour blend to accommodate dietary restrictions.
warm water - Substitute with milk: Using milk instead of water can make the dough richer and more tender.
olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used if olive oil is unavailable.
salt - Substitute with sea salt: Sea salt can be used for a slightly different flavor profile and texture.
sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a different flavor dimension.
active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be activated in warm water.
chopped bell peppers - Substitute with chopped zucchini: Zucchini provides a similar texture and can be used if bell peppers are not available.
chopped mushrooms - Substitute with chopped eggplant: Eggplant can provide a similar texture and absorb flavors well.
fresh spinach - Substitute with kale: Kale can be used as a hearty green alternative to spinach.
shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese can be used for a different but still delicious flavor.
dried oregano - Substitute with dried thyme: Thyme can be used as an alternative herb with a slightly different flavor.
dried basil - Substitute with dried parsley: Parsley can be used for a fresh, slightly peppery flavor.
Other Alternative Recipes
How to Store or Freeze Your Calzone
- Allow the calzone to cool completely before storing. This prevents condensation, which can make the crust soggy.
- Wrap each calzone individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents freezer burn.
- Place the wrapped calzones in an airtight container or a freezer bag. Label the container with the date to keep track of storage time.
- Store in the refrigerator for up to 3 days. For longer storage, place the calzones in the freezer, where they can last up to 3 months.
- To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the calzone on a baking sheet and heat for 10-15 minutes or until warmed through.
- For reheating from frozen, preheat the oven to 375°F (190°C). Bake the calzone for 25-30 minutes, or until it is heated through and the crust is crispy.
- Alternatively, you can microwave a frozen calzone by wrapping it in a damp paper towel and heating on high for 2-3 minutes. Note that this method may result in a softer crust.
- If you prefer a crispier crust after microwaving, you can finish the calzone in a preheated oven at 375°F (190°C) for 5-10 minutes.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover calzone on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Bake for about 15-20 minutes, or until the calzone is heated through and the cheese inside is melted.
Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the calzone directly on the rack or on a small baking tray. Heat for 10-15 minutes, checking halfway through to ensure it doesn't overcook. This method is great for maintaining a crispy crust.
Microwave Method: Place the calzone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking after each minute to see if it's heated through. Be cautious as this method can make the crust a bit soggy.
Skillet Method: Heat a non-stick skillet over medium heat. Place the calzone in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps keep the crust crispy while warming the filling.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the calzone in the air fryer basket, making sure it's not overcrowded. Heat for 5-7 minutes, checking halfway through to ensure it doesn't burn. This method gives a nice, crispy finish to the calzone.
Best Tools for This Recipe
Oven: Used to bake the calzone at a consistent temperature of 400°F (200°C).
Mixing bowl: Essential for combining the warm water, sugar, and yeast, as well as for mixing the dough ingredients.
Measuring cups: Necessary for accurately measuring the whole wheat flour, water, and other ingredients.
Measuring spoons: Used to measure smaller quantities of ingredients like olive oil, salt, sugar, oregano, and basil.
Wooden spoon: Helpful for stirring the yeast mixture and incorporating the flour into the dough.
Kitchen towel: Used to cover the dough while it rises.
Rolling pin: Essential for rolling out the dough into a large circle.
Knife: Needed for chopping the bell peppers, mushrooms, and spinach.
Cutting board: Provides a safe surface for chopping vegetables.
Baking sheet: Used to place the calzone on for baking.
Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.
Pastry brush: Useful for brushing olive oil on the calzone before baking, if desired.
Cooling rack: Allows the calzone to cool evenly after baking.
How to Save Time on Making This Recipe
Prepare the filling: Chop and prepare all veggies in advance to save time during assembly.
Use pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.
Quick dough rise: Place the dough in a warm oven (turned off) to speed up the rising process.
Batch cooking: Make multiple calzones at once and freeze extras for a quick meal later.
Preheat the oven: Start preheating your oven while preparing the dough to save time.
Whole Wheat Veggie Calzone
Ingredients
Dough
- 2 cups whole wheat flour
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet active dry yeast
Filling
- 1 cup chopped bell peppers
- 1 cup chopped mushrooms
- 1 cup spinach fresh
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Add whole wheat flour, olive oil, and salt to the yeast mixture. Knead until a smooth dough forms.
- Cover the dough and let it rise for 1 hour.
- Roll out the dough into a large circle. Spread the filling ingredients on one half of the dough.
- Fold the dough over the filling and seal the edges. Place on a baking sheet.
- Bake for 20-25 minutes or until golden brown.
- Let it cool for a few minutes before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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