Integralisimo proposes you to prepare this wonderful whole wheat caprese calzone. Undoubtedly, a magnificent option for family gatherings, with friends or simply to effortlessly enjoy this easy but exquisite preparation. Make the most of the tomato and basil season with fresh, whole wheat-style creations.
Of Italian origin, the calzone whose preparation is like pizza but closed and similar in appearance to a large empanada stuffed with mozzarella or ricotta and tomato. However, there are other combinations of fillings that use from different types of meat to vegetables. Generally, it is cooked in the oven, although there are also fried ones.
Let’s talk a bit about the recipe:
Preparing this whole wheat calzone is simple because there are no complications in terms of its preparation, and it has more than one advantage. The ingredients are frequently used and just a few, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
For its filling, there is a diversity of ingredients that give rise to different combinations. Which range from the typical and traditional cheese and tomato calzone to other with special preparations. Like the Sicilian calzone, which differs by its fried cooking in olive oil. They also exist with other fillings such as tuna, onion, spinach, chicken, meat, vegetables, etc.
The amount of filling to be used will be to personal taste. However, for an exquisite, forceful and satiating result, skimping is not recommended. Because it looks like a large empanada, if it doesn’t have enough filling, you’ll obtain an unappetizing and unattractive calzone. So don’t be afraid to use a good amount of filling.
About the filling:
This time it is a caprese calzone, whose name characterizes a typical filling that usually consists of 3 ingredients: tomato, basil and mozzarella cheese. In general, fresh tomato is used, but it can also be dehydrated, which should be hydrated with a little water beforehand.
On the other hand, if you use fresh tomato, what is recommended here is to cut slices and place them for a few minutes on absorbent kitchen paper. This is important for no excess liquid during cooking, resulting in a moist and slightly crispy dough.
About the dough:
Once the dough is leavened, roll it out in a circular and thin shape, as if you were going to make a traditional pizza. Then place the filling covering only half of the dough. Therefore, with the free end of the dough, cover the half that has the filling and seal the edges by pressing with your fingers. Finally, make a rim.
Finally, the calzone is baked at a high temperature that exceeds 200 °C – 392 °F for approximately 20 minutes. To obtain a good result, it is recommended to adapt the baking according to the type of oven available, since each one has a particular and unique cooking.
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- Whole wheat flour 250 g / 8,82 oz / 2 cup
- Water 200 ml / 7.05 oz / ¾ cup
- Dry yeast 4 g / 0.14 oz / 1 tsp
- Olive oil 15 ml / 1 tbsp
- Salt 3 g / 0.10 oz / ¾ tsp
- Sugar 5 g / 0.18 oz / 1 tsp (optional)
- Mozzarella cheese 200 g / 0.44 lb / 7.05 oz
- String cheese 100 g / 0 22 lb / 3.52 oz
- Basil c / n
- Tomatoes 2
- Tomato sauce n/a (optional)
- Pepper (optional)
- In a bowl place part of the water, whole cane sugar and yeast. Dissolve. Let it foam for about 10-20 minutes.
- On the table, in a bowl or kneading machine, place the whole wheat flour, salt, yeast foam and olive oil. Mix. Add the water little by little to form a dough. Ball and leave to rise for 1 hour or until doubled in volume.
- Degas the dough. Stretch the dough in a circular shape by hand or with a rolling pin.
- Place the filling covering only half of the dough.
- With the free end of the dough, cover the half that has the filling. Seal the edges by pressing with your fingers (moisten the edges with water if necessary) and make a fold with the sealed edge.
- Place the whole wheat calzone carefully on a previously oiled baking sheet. Brush the dough with olive oil and sprinkle with sesame seeds (optional). Bake in a hot oven preheated to 220 degrees/428 Fahrenheit for 20 minutes or until golden brown.
- Se puede usar queso cremoso, cuartirolo, etc.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Makes 1 large or 2 single whole wheat caprese calzones.
- Whole wheat flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
American measuring cup equivalents:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences American measuring spoons:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|