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Calzone Pockets

Ankit Mishra
5 from 1 vote
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Snack
Cuisine Italian
Servings 4 people

Ingredients
  

For Dough

  • 500 gm Refined Flour
  • 8 gm Active Dry Yeast
  • 12 gm Sugar
  • 8 gm Salt
  • 200 ml Water
  • 30 gm Soft Butter

For Stuffing

  • 100 gm Broccoli
  • 50 gm Baby Corn
  • 50 gm Cherry Tomatoes
  • 50 gm Button Mushrooms
  • 200 gm Mozzarella Cheese
  • 20 gm Butter
  • 4 cloves Garlic
  • Salt For Seasoning
  • Mixed Italian Herbs

Instructions
 

  • Knead a soft dough and let it rest for 30 minutes in a dry place. Cover the dough with damped muslin cloth.
  • FOR STUFFING
    Add butter in a pan, saute garlic, add all the vegetables, saute them.
    Add salt, and Italian herb seasoning. Keep aside.
  • After 30 minutes, punch the dough to release all the air, divide it into 8 equal parts.
  • Preheat oven at 210 degrees for 10 minutes.
  • Make a circle from dough of around 6" diameter, keep 2 tablespoons of stuffing and generous amount of cheese. Apply water on the edges and close to form a semi-circular calzone.
  • Give an egg wash or milk wash to the calzones before baking. Bake them at 210 degrees for 25-30 minutes or till they turn golden brown from top.
  • Brush them with butter after baking.
    Serve Hot!!