2 cup very warm water/hot to the touch
2 Tbl. rapid rise yeast
4 tsp. salt
1 Tbl. sugar
6 Tbl. olive oil
5 to 6 c. all purpose flour
|You could also buy already made dough, but with homemade you can control the ingredients.|
3 Tbl olive oil
2 medium zucchini, cut into chunks
1 large onion, diced
10 mushrooms, sliced
3/4 cup chopped red or yellow pepper
1 cup cherry tomatoes
3 cloves garlic
4 oz fresh baby spinach leaves
3 Tbl olive oil
3 Tbl flour
1-1/2 to 2s c almond milk
salt and pepper to taste
|Saute whatever vegetables you like, keep the pieces medium size so they don't totally cool down, |
and small enough to be easy to eat in a calzone
|The spinach only needs to wilt, so add that in at the end. |
You may want to pierce the tomatoes so they add to the moisture in the filling
In a small saucepan, heat the 2 Tbl of olive oil and stir in the flour, whisking it until it gets smooth. Let it bubble for a minute or two, this cooks the flour a little and improves the flavor. Then pour in the almond milk. I have to admit, the amount is an estimate. Let the almond milk heat up, whisking the mixture to fully blend in the roux (flour and oil mixture).
|You could use any milk substitute here, or even vegetable broth as the liquid.|
|You can see the thickness of the sauce before stirring into the filling.|
|Let the filling cool a little before assembling the calzones. |
In fact, you could make the filling first if you are not trying to save time.
|Notice how the sauce and the vegetables hold together, you don't want a runny filling, |
it will get looser when it heats in the oven.
|Leave some space around the calzones. |
They do not need to be filled too much, if they aren't, they don't split while cooking.