Honey Wheat Calzone
|1/3 cup||Beemaid liquid honey|
|2 cups||Whole wheat flour|
|1 cup||All-purpose flour, divided|
|1 package||Quick-rise yeast|
|1 cup||Hot water (120 °F to 125 °F)|
|2 tablespoons||Olive oil, divided|
|1 cup||Fesh vegetables*, divided|
|1 8-ounce||Can seasoned tomoato sauce|
|2 cups||Mozzarella cheese, shredded|
|Sliced pepperoni or diced chicken, optional|
|1 to 2 tablespoons||Cornmeal|
In a large bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast and salt. Slowly pour hot water, honey and 1 tablespoon oil over flour mixture; blend well. Continue to mix about 5 minutes more, or until smooth. Stir in about 1/2 cup remaining flour to make a soft dough. Continue to mix about 8 minutes until dough is smooth and satiny, adding flour only if necessary to prevent sticking. Turn dough onto a floured surface and knead 1 minute. Place in greased bowl, cover loosely with a towel and let rise in a warm place until doubled (about 30 minutes).
Meanwhile, heat remaining oil in a nonstick skillet over medium heat. Add vegetables, and cook until softened. Add tomato sauce; bring to a boil and simmer until thickened, 8 to 10 minutes. Remove from heat; cool.
Preheat oven to 450°F. Punch dough down and let rest 10 minutes. Divide dough in half and pat or roll each into a 12-inch circle on a floured surface. Spread half the sauce over half of one dough circle; repeat with remaining sauce and dough.
Sprinkle each circle with 1 cup cheese. Add meat, if desired. Fold each circle in half. Pinch edges together to seal and press with tines of a fork. Sprinkle cornmeal over greased or parchment-lined baking sheet. Place calzones at least 3 inches apart on baking sheet. Bake 15 minutes, or until browned. Serve hot.
*Chopped fresh onion, mushrooms, zucchini and peppers work well.
Source: Recipe courtesy of The National Honey Board
10 Min Makes 2 calzones servings