Mini Calzone

Ingredients

• 1¼ cups refined flour (maida) + to dust
• 10 grams yeast
• ½ teaspoon sugar
• Salt to taste
• ½ cup milk + water
• 2 tablespoons olive oil + to apply on dough
• ¼ teaspoon cumin seeds
• 1 medium onion, chopped
• 1 inch ginger, chopped
• 2 green chillies, chopped
• 2 medium tomatoes, chopped
• ¼ teaspoon turmeric powder
• 100 grams cottage cheese (paneer)
• 50 grams mozzarella cheese

Method

1. Place refined flour in a bowl, add yeast, sugar and salt and mix.  Make a well in the centre, put milk-water into it, spoon the flour over the liquid and leave for 2-3 minutes. Then knead into a soft dough and set aside to rise.
2. Knock back the dough, apply a little oil on it.   Divide into small balls. Apply a little more oil on the balls and let them rise again.
3. Preheat oven to 200° C.
4. Heat 2 tablespoons oil in a non-stick pan, add cumin seeds, onion, ginger and green chillies and saute till soft. Add tomatoes, turmeric powder and salt, mix well and cook for 2 minutes.  Transfer the mixture into a bowl.
5. Grate cottage cheese into the bowl and mix well.
6. Dust the dough balls with a little dry flour and roll out into 4-inch discs.  
7. Take a little water in a bowl and a little oil in another bowl.
8. Cut mozzarella cheese into thick strips.
9. Place a little cottage cheese mixture on each disc at one end. Dampen the edges. Place a mozzarella cheese strip over the cottage cheese mixture. Fold the other end over the stuffing to make a half moon shape and press the edges to seal. Press the edges with a fork prongs to make a design. Brush the calzone with a little olive oil.
10. Grease a baking tray, place the calzone on the tray and bake in the preheated oven for 5-7 minutes or till they turn golden.
11. Serve hot.

Nutrition Info