Wholewheat calzone

baking, thermomix, Uncategorized

This whole wheat dough is a great variation, for it you'll need

  • 220g water
  • 1 tsp sugar
  • 7g fast action yeast
  • 400g wholewheat flour
  • 30g olive oil
  • Put the water in TM bowl and heat to tepid 37°, add the sugar and yeast and mix speed 2 for 20seconds. Add flour, olive oil, and salt and knead on dough setting for 2 minutes. Tip into a greased bowl to prove for about 2 hours, until doubled in size.
  • The filling is very much a matter of choice. Mine was chicken based- a couple of chicken breasts, garlic, red onion, tomatoes, yellow bell pepper, using the basics as mozzarella, chopped coriander. I like to pulse the cooked mixture at speed 5 until it looks shredded.

If you want to make large calzone, divide the pastry into 4, or for party size dive and divide again until you have a size you want. After placing the cheese and chicken on one side, seal with cold water. Brush with beaten egg for a nice shine.

Bake at 200°C 400°F for about 25 minutes. Watch the smaller size to avoid over cooking. These freeze well.


Posted by

Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

7 thoughts on “Wholewheat calzone”

    • Thank you Sophie! I would recommend them and just make the dough anyway you normally do if you don’t have a Thermomix.


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