Radish Stuffed Calzone#BreadBakers

This is a calzone without yeast and baked in a griddle. Replaced the filling of this calzone with a spicy radish filling, a perfect breakfast bread to enjoy.

Ingredients
For The Filling
½ kg or 3 Big Radish - grated
1 Teaspoon Red Chili Powder
1 Teaspoon Amchur Powder
½ Teaspoon Fennel Seeds
½ Teaspoon Mustard Seeds
½ Teaspoon Nigella /Onion Seeds
1 Tablespoon Chaat Masala
2 Tablespoons Tamarind Pulp
½ Cup Mint Leaves
2 Tablespoons Chutney Chana /Roasted Chickpea -powdered
1 Teaspoon Salt
For The Dough
2 Cups All Purpose Flour
½ Cup Whole Wheat Flour
½ Teaspoon Salt or to taste
Water - as required for kneading
Desi Ghee / Butter - for frying

Method
For Making The Dough

Take flours in a bowl and then add, salt knead it along with water to make soft smooth ball. 

Cover the dough with a damp cloth and keep aside.
For The Filling
First in a bowl, add grated radish, red chili powder, amchur powder, fennel seeds, mustard seeds, nigella seeds, chaat masala, tamarind pulp, mint leaves, chutney chana powder and salt, mix it well and keep aside .
To Make The Calzone

Divide the dough into 4 balls. 

Dust a work surface with little flour and roll each ball into a round circle. 

Add the radish mixture to one side of the circle leaving at least ½ edge, then fold the circle and seal the edges.

Heat griddle (tawa) and place the calzone and let it cook on one side

When till golden brown on one side then flip and cook the other side. Then lightly brush a little desi ghee or butter on top and at the bottom. Cook till both sides are done. 

Remove on to serving plate . Serve warm. 

Labels: Radish, Calzone, Breads, International Cuisine, Stuffed Bread, Bread Bakers, Spicy 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

More Spicy Breads With Peppers from The Bread Bakers:

• Garlic Chili Pepper Flatbread from Food Lust People Love
• Hatch Chili and Gouda Sourdough from A Messy Kitchen
• Jalapeño Popper Pizza from A Day in the Life on the Farm
• Radish Stuffed Calzone from Sneha's Recipe
• Roasted Pepper and Onion Spelt Flour Bread from Cook with Renu
• Roasted Red Bell Pepper and Red Chili Sourdough from Zesty South Indian Kitchen
• Sambal Oelek Milk Bread Buns from Karen's Kitchen Stories
• Spicy Cheesy Bread from Passion Kneaded

Cheesy Mushroom Calzone#BreadBakers

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves. 

This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling
250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling 

Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius. 

Start dividing the pizza dough into 8 small balls.  

Using a rolling pin and flatten them into circles like rotis.

Add the filling prepared in it.

Add mozzarella cheese

Fold the other half of the circle to cover it. Seal the edges well.

Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.  

Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed. 

Brush them with butter or oil.

Your calzones are now ready. Serve them hot with your favorite dip and enjoy.

Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

• Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
• Cheesy Mushroom Calzone from Sneha’s Recipe
• Wild Mushroom Flatbread from A Day in the Life on the Farm
• Mushroom Swiss Bread from Palatable Pastime
• Mixed Mushroom Soft Bread Sticks from Food Lust People Love
• Porcini Swirl Bread from A Messy Kitchen  

100% Whole Wheat Veggie Calzone#BakingBloggers

I love these Whole Wheat Calzones. They make an easy lunch box or a main course for weekend dinner, since you can prepare these in advance and freeze it.  When you want to have them just heat it in the microwave in minutes and enjoy them. 

Wrap these in a foil and place it in their lunchbox and give it with your kids as tiffin to school.

These are always made by me for a  weekend dinner,  these cheesy, full of veggies make a complete meal.

250 ML Cup Measurement
Ingredients

For Dough:3/4 Cup Warm Water
1/2  Teaspoons Rapid Rising Yeast
1/2  Teaspoon Granulated Sugar
2 Teaspoons +  2 Teaspoons Olive oil
1 Cups Whole Wheat Flour

1 Teaspoon Vital Wheat Gluten 

1/4 Teaspoon Heaped Sea Salt

1 Tablespoon Milk for brushing

For the Filling

1/2 Cup Capsicum

1/2 Cup Mushrooms

1/2 Cup Carrot

1/2 Cup Broccoli

1/2 Cup Fresh Peas

1 Medium Onion

2 Cloves Garlic

2 Tablespoons Heaped Cream Style Corn - Homemade

1/4 Teaspoon Cayenne pepper

1/4 Teaspoon Red pepper flakes

1/4 Teaspoon Italian seasoning

1/4 Teaspoon Dried Rosemary

1/2 Teaspoon Level Sea Salt

Grated Mozzarella & Cheddar cheese as required

2 Teaspoon Olive Oil

Method

For Dough:

In the bowl , combine yeast, flour, vital wheat gluten,2 teaspoons olive oil salt and sugar. Mix it well and then slowly add the water to make a soft and sticky dough ( used exactly 3/4 cup warm water ). Take this dough on to lighlty floured work surface. The remaining 2 teaspoon oil pour it into a bowl. Oil the bowl well and keep oiling your hands in and knead the sticky dough for a 20 to 25 turns or till it forms a smooth ball. Place dough in the oiled bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place.
In the meantine let's make the filling

Chopperize all veggies finely and keep aside.

In a pan heat oil, add the garlic saute for a minute 

add the onions when it softens 

add the peas, carrot and broccoli, saute for a minute. Cover with a lid and cook it for 2 minutes. 

 Open the lid add rest of the veggies and seasoning saute well and let it cook again for 3 minutes. 

Now add the cream style corn and saute till all the moisture evaporates and the filling is dry. Taste for salt and seasoning if necessary adjust according to your taste.

Filling is ready.  Take off flame and let it cool.

Preheat oven to 200 degrees C for 20 minutes.

After 30 minutes you have a beautifully risen dough, deflate it on a floured surface.  

Cut into 5 equal size balls.

Roll each ball into a round circle, 1/4 inch thick 

place the filling on one side 

Top it with grated mozzarella & cheddar cheese 

Close it like a turnover 

Press the edges with a fork even a few on the top to release the air while baking. 

Keep this in a greased baking tray. Like wise make rest of them and brush them with milk. Place them in the preheated oven for 30 to 35 minutes or till golden brown and when tapped it gives an hollow sound. 

Cool them on a wire rack. 

When cooled enjoy with any dip or sauce of your choice.

These are yum!

Labels : Breads, Calzone, 100% Whole Wheat, Mushroom, Broccoli, Carrot, Capsicum, Mozzarella Cheese,  Cheddar Cheese, Baking Bloggers, Vegetarian

Here are some of the Calzone  recipe of our other #BakingBloggers

• 100% Whole Wheat Veggie Calzone by Sneha's Recipe
• All Mixed Up Calzone by Sid's Sea Palm Cooking
• Calzoni Quattro Stagioni by Culinary Adventures with Camilla
• Classic Ham and Ricotta Calzone by Palatable Pastime
• Ham and Cheddar Pretzel Calzones by Cookaholic Wife
• Loaded Vegetable Calzone by Hardly A Goddess
• Spicy Beef Curry Calzones by Food Lust People Love
• Spinach, Ricotta, and Three-Meat Calzone by Karen's Kitchen Stories
• Toddler Friendly Calzones by A Day in the Life on the Farm