Yeastless Calzone with Broccoli Spinach Corn Pesto Filling

Hellooooooo all friends out there. I know I know, its been so long that I showed some activity on my blog. Now it feels as if I am starting all over again 🙂 Diwali came and brought home some lovely relatives. It was time for fun with abandon. And I was full into the “shop, dress up, make up and eat”  mode. Crawling back into what I call routine now seems more difficult than I imagined, yet I have begun. Hoping to catch up soon with you with the “Hey remember me??” line 🙂

Here’s a no-yeast calzone I baked this week. I love the fact that I don’t need to proof the yeast and wait for the dough to rise. I don’t know if calzone is the right word for it but it definitely fulfills my expectations. It goes well for a dinner and if combined with soup becomes a fantastic meal.

Serves: 4 Big Calzones or 6 Medium

Cooking Time: 45 Mins

Ingredients:

For Dough:

All Purpose Flour – 2 cups

Canola Oil/Olive oil – 2-3 tbsp
Soda Bicarb – 1/4 tsp
Salt – 1 tsp
Sugar – 2 tsp (Optionall)
Buttermilk – 250 ml

For Filling:

Broccoli – 1
Spinach – 200 gm
Corn – 1/2 cup
Mozarella Cheese – 1/4 to 1/2 cup
Salt
Pepper
Oregano
Re Chilli Flakes
Dry Basil and other herbs of choice
Olive oil – 1 tbsp
Basil sauce – 6-8 tbsp

Method:

For Filling:

  • Finely chop the spinach. Cut broccoli into small florets.
  • Heat Olive oil. Add spinach and sauté. Add broccoli and corn. Add salt, pepper, red chill flakes and other dry herbs. Cover and cook till broccoli and corn are tender yet firm. (If you are using the variety of corn which takes time to cook, par boil them before adding it to this mixture). Take out any excess water and keep it aside. You can use it as a stock and add it to Daal, rice or any other gravy dish.
  • Set aside to cool down.
For Dough and Calzone:
  • Pre heat the oven at 180C. Grease a baking tray
  • Mix sugar with oil till it dissolves. If not using sugar omit this step. I like the taste sugar renders to the dough. It doesn’t taste sweet but just takes away the blandness.
  • Sieve together flour and soda bicarb.
  • Add salt. Add oil and sugar mix. (You can use butter in plea of oil). Mix together. All buttermilk little by little to form a soft dough. Do not over knead.
  • Divide the dough into four equal portions. Roll out into a disk, a little less than 1/4″ thickness.
  • Spread pesto sauce on it. If you do not have a ready made one puree basil leaves, garlic, parmesan, pine nuts, Olive oil, salt and pepper together in a mixer. I do not get vegetarian parmesan here, hence I sometimes substitute it with cheddar or no cheese at all. If I don’t have fresh basil leaves, I go for dried ones. If I don’t have pine nuts I use walnuts. I agree it goes farther and farther from what pesto is but some flavor is better than no flavor. Right?
  • Take a spoon full or two of filling and place it on the dough. (Don’t be overzealous like me here. Flour shrinks when baking and over filled calzones may tear up at places and filling peek out. I like it that way too ).
  • Grate some mozzarella on top. Sprinkle some more pesto. Now fold into half and seal the edges with milk or buttermilk. Press the edges with the tip of the fork. (I didn’t do it well in a hurry and you can see the sealing opened up and melted mozzarella flowing out in the pic 🙂 I loved the sight of melted cheese overflowing and decided to click them as is)
  • Carefully lift and place on the baking tray. Brush the surface with milk (I do not use egg wash. You can substitute if you want). Bake for 20 minutes or until golden brown. Turn them around and bake for another 5-7 minutes. Serve hot with sauce or any dip of your choice.
Yeast less Calzone with Broccoli Spinach Corn Pesto Filling

Recipe Type: Main
Author: CinnamonNChillies
Here’s a no-yeast calzone I baked this week. I love the fact that I don’t need to proof the yeast and wait for the dough to rise. I don’t know if calzone is the right word for it but it definitely fulfills my expectations. It goes well for a dinner and if combined with soup becomes a fantastic meal.
Ingredients
  • For Dough
  • All Purpose Flour – 2 cups
  • Canola Oil/Olive oil – 2-3 tbsp
  • Soda Bicarb – 1/4 tsp
  • Salt – 1 tsp
  • Sugar – 2 tsp (Optionall)
  • Buttermilk – 250 ml
  • For Filling
  • Broccoli – 1
  • Spinach – 200 gm
  • Corn – 1/2 cup
  • Mozarella Cheese – 1/4 to 1/2 cup
  • Salt
  • Pepper
  • Oregano
  • Re Chilli Flakes
  • Dry Basil and other herbs of choice
  • Olive oil – 1 tbsp
  • Basil sauce – 6-8 tbsp
Instructions
For Filling
  1. Finely chop the spinach.
  2. Cut broccoli into small florets.
  3. Heat Olive oil. Add spinach and sauté. Add broccoli and corn. Add salt, pepper, red chill flakes and other dry herbs.
  4. Cover and cook till broccoli and corn are tender yet firm. (If you are using the variety of corn which takes time to cook, par boil them before adding it to this mixture). Take out any excess water and keep it aside. You can use it as a stock and add it to Daal, rice or any other gravy dish.
  5. Set aside to cool down.
For Dough and Calzone
  1. Pre heat the oven at 180C. Grease a baking tray
  2. Mix sugar with oil till it dissolves. If not using sugar omit this step. I like the taste sugar renders to the dough. It doesn’t taste sweet but just takes away the blandness.
  3. Sieve together flour and soda bicarb.
  4. Add salt. Add oil and sugar mix. (You can use butter in plea of oil). Mix together. All buttermilk little by little to form a soft dough. Do not over knead.
  5. Divide the dough into four equal portions. Roll out into a disk, a little less than 1/4″ thickness.
  6. Spread pesto sauce on it. If you do not have a ready made one puree basil leaves, garlic, parmesan, pine nuts, Olive oil, salt and pepper together in a mixer. I do not get vegetarian parmesan here, hence I sometimes substitute it with cheddar or no cheese at all. If I don’t have fresh basil leaves, I go for dried ones. If I don’t have pine nuts I use walnuts. I agree it goes farther and farther from what pesto is but some flavor is better than no flavor. Right?
  7. Take a spoon full or two of filling and place it on the dough. (Don’t be overzealous like me here. Flour shrinks when baking and over filled calzones may tear up at places and filling peek out. I like it that way too ).
  8. Grate some mozzarella on top. Sprinkle some more pesto. Now fold into half and seal the edges with milk or buttermilk. Press the edges with the tip of the fork. (I didn’t do it well in a hurry and you can see the sealing opened up and melted mozzarella flowing out in the pic 🙂 I loved the sight of melted cheese overflowing and decided to click them as is)
  9. Carefully lift and place on the baking tray. Brush the surface with milk (I do not use egg wash. You can substitute if you want). Bake for 20 minutes or until golden brown. Turn them around and bake for another 5-7 minutes. Serve hot with sauce or any dip of your choice.
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Comments
3 Responses to “Yeastless Calzone with Broccoli Spinach Corn Pesto Filling”
  1. Raks says:

    Sounds really good,perfectly done!

  2. Shylaja says:

    Wow.Looks so delicious and perfect

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