Rose Calzone
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This is a stylish way to present the delicious calzone to adorn your dinner table and impress your guests. It is a closed pizza with your choice of veggies and italian herbs and loads of cheese.
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Ingredients
- For dough
- Refined flour 1cup
- Whole wheat flour 2 cup
- Active Dry Yeast 1tsp
- Lukewarm water 3/4 cup
- sugar 1tbsp
- Salt 1tsp
- Milk powder 2 tbsp
- Flax seed powder 1 tbsp
- Non flavoured/olive Oil 4 tbsp
- Seseme seeds for garnish
- Milk or egg for brushing top
- Stuffing
- Mozerella cheese grated 1/2 cup or more
- Chicken/ Paneer 250 grams chopped
- 3 onions chopped finely
- Garlic 10 pods chopped
- Italian spice mix 1 and 1/2 tsp
- Tomato finely chopped 2
- Pepper 1 tsp
- Salt
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Instructions
- To make the bread base: Mix water, sugar and yeast to proof for 10 min. Use the mix only if the yeast has frothed showing that it is active.
- In a bowl, take all ingredients of dough and add the yeast mixture.
- Knead well for 7 to 8 min to activate the gluten and achieve a decent window pane consistency. If too dry, add few more tbsp water. Dough should be soft and supple. As you knead, the stickiness will reduce.
- Keep in a well oiled bowl covered with a damp cloth in a warm place for proofing or doubled in size.
- In the meanwhile prepare the stuffing. In pan add olive oil and sautee all ingredients in this order garlic, onion, tomato, chicken, spices, to get an aromatic and tasty stuffing.
- Once the dough proofing is done, knock out the gasses and place it on a floured work surface.
- Take half portion(for convenience) and roll out to a roti thickness and cut out circles. One circle(for center bud) should be larger than others.
- Place the stuffing, topped with grated cheese in the centre of the larger circle. Cut out 4 lines on the circle at quarters. Now take each quarter and wrap it over the stuffing, making a rose bud shape. Place in the centre of oiled baking pan.
- Take the smaller circles and place the filling in one half topped with cheese and fold the circle. Using a fork, press the edges gently to seal the filling. This forms the petals of the rose.
- Place each petal around the bud to form the bloom.
- Brush the top with egg or milk and Sprinkle Seseme seeds.
- Let it rise for another 15 min. In meanwhile preheat your oven.
- Bake the rose in the middle rack of oven for 30 min at 180 deg C. You can bake till the required browning is achieved( maybe another 5 min depending on your oven)
- Once done, brush the top with butter and cool.
Notes
Good quality yeast to be used. Proofing and kneading times to be followed for fluffy bread.
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