PANEER STUFFED CALZONE

A calzone , sometimes referred to as a italian pouch, is an Italian turnover made from pizza dough and stuffed with cheese usually mozarella and ricotta, meat, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked.

Calzones are not folded pizzas, they do resemble pizzas in some ways, but are far from it. A dough is rolled out evenly into a circle instead of molded into a bread pan.

Calzones are similar to stromboli, but traditionally the two are distinct dishes, as stromboli usually contains mozzarella cheese and is served with marinara sauce on the side. Moreover, stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.(source - wikipedia)

Here i have stuffed the calzone with a spicy tangy paneer filling.Its was so soft and crisp right from the oven.You can also eat this at room temperature.I didnt use any tomato sauce to dip it in,had it just like that straight from the oven.The filling was really good,beyond my expections. Calzones are so ful filling enough to have as a main course than as a snack.

I am sending this to DK's A.W.E.D - Italian event and Vandana Rajesh's paneer - a delicacy event.

(Recipe for the crust adopted from the book Tastes of Home-The baking book)

INGREDIENTS

Unbleached flour - 3 1/4 cups

Active dry yeast - 2 1/4 tsp

Warm water - 1/2 cup

Warm milk - 3/4 cup

Salt - 1 1/2 tsp

Sugar - 1 tsp

Olive oil - 3 tbsp

For the filling:-

Paneer cubes - 1 1/2 cups (i used home made paneer)

onions - 2 medium size , chopped fine

tomatoes - 2 medium size , chopped

green bell pepper - 1 medium size, diced small

gin-gar paste - 1 1/2 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1/2 tsp

green chillies - 3,chopped

curry leaves - 1 sprig, chopped

coriander pdr - 2 tsp

garam masala - 1 tsp

tomato paste - 1 tbsp

cilantro - a small bunch,chopped

salt and pepper

METHOD

In a small glass bowl,dissolve yeast in a warm water.Let it stand for 5 - 10 mins.

In a large mixing bowl, sift flour,salt and sugar.Make a well in the center and add the yeast water ,milk and oil.Stir in enough flour to make a paste and use the rest to make a soft firm dough.Turn onto a floured surface and knead until smooth and elastic, about 6-8 mins.Place in a greased bowl,turning ones to grease the top. Cover and let rise in a warm place until doubled,about 1 hr.

In the meantime make the filling.Heat some oil in a pan and cook the paneer cubes until they are slightly brown.Remove and set aside.In the same pan add gin-gar paste,green chillies and curry leaves.Saute for a few seconds.Then add turmeric, chopped onions,bell pepper and tomato.Add salt and saute until the vegetables become soft.Add red chilli pdr,coriander pdr and garam masala.Stir everything together until everything is combined.Add tomato paste and sprinkle with some water to help stir the paste easily.Roast the mixture until it gets brown.Add cilantro and the cooked paneer cubes in the end.Combine it well and keep it aside to cool.

Punch down the dough and rest for 10 mins.Divide into 4 equal pieces.Make it into a smooth round and let it rest for another 30 mins,covered.Preheat oven to 400 deg F .Then roll out each piece into a circle 1/4 " thick. Top each with the paneer filling and fold dough over it.Pinch the sides to seal. Give 3 slits on top for the steam to escape.Line a baking sheet with aluminium foil for easy clean up. Sprinkle with some corn meal to avoid the sticking of the dough.Place the filled dough on the baking sheet.Brush some olive oil on top and bake for 15-20 mins or until its golden brown.

Let it cool a bit before cutting.As it cools it becomes softer.Serve warm.