Best Whole Wheat Calzones Recipes

HEART SHAPED WHOLE WHEAT MINI CALZONES

Steps:

• Combine white whole wheat flour, whole wheat pastry flour, baking powder, and salt together in the bowl of a stand mixer; make a well in the center of flour mixture.
• Mix water, olive oil, and honey together in a separate bowl; sprinkle yeast over water mixture. Let stand without stirring until yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour yeast mixture into well of the flour mixture; mix on low setting using paddle beater until combined, 2 to 3 minutes. Replace paddle beater with dough hook and beat dough on low setting for 10 minutes.
• Spray the inside of a large bowl with cooking spray.
• Transfer dough to the prepared bowl; cover bowl with a towel and let rise in a warm area at least 30 minutes (1 hour for better texture).
• Divide dough into two balls; knead each by hand for about 1 minute.
• Spray 2 baking sheets with cooking spray.
• Roll each dough ball out with a rolling pin onto the prepared baking sheets about 1/4 inch thick. Cut dough into an even number of hearts using heart-shaped cookie cutters.
• Preheat oven to 400 degrees F (200 degrees C).
• Place broccoli in a microwave-safe bowl; cook on high in microwave until slightly tender, 1 to 2 minutes.
• Mix cooked broccoli, chicken, and cream cheese together in a bowl. Spoon 1 to 2 tablespoons filling into the center of a heart; top with another heart. Seal edges together by pressing around the heart with a fork. Repeat with remaining filling and hearts.
• Bake in the preheated oven until hearts are golden brown, about 20 minutes.

WHOLE WHEAT CALZONES

Steps:

• For Dough:.
• In a large mixing bowl, dissolve the yeast in warm water.
• Add the honey and let stand 5 minutes until yeast foams.
• Add the oil, salt, and all-purpose flour; beat well.
• Stir in enough of the whole wheat pastry flour to make a very stiff dough.
• Cover and let rise until doubled, about 1 hour. During this time dough will become soft.
• For Filling:.
• Heat the tomato sauce with the basil and oregan; reserve.
• Simmer the sausages in water to cover for 20 minutes.
• Drain and cool the sausages.
• Remove sausage casings and slice thinly.
• In a medium bowl combine cheeses.
• Construction:.
• Preheat oven to 375°F.
• Lightly grease or line a baking sheet with parchment paper.
• Divde risen dough in half.
• Roll one half out on a lightly floured surface to an 11-inch circle.
• Brush lightly with olive oil and spread half of the tomato sauce over half of the dough circle to within 1/2 inch of the edges.
• Top sauce with half the sausage and sprinkle with half of the cheese mixture.
• Fold plain half over filling to within 1/4 inch of the opposite edge.
• Roll bottom edge up over top edge and pinch or crimp together to seal.
• Brush with olive oil.
• Transfer to baking sheet. Pierce top with fork.
• Repeat process with remaining dough and fillings.
• Bake for 20 to 25 minutes or until golden brown.
• Variations: Add your favorite fillings such as onions, green peppers, mushrooms, olives, spinach, cooked ground beef, pepperoni -- the sky's the limit.