Mini calzone - Polish Style

We've already tried calzones before and they really are delightful pizza dishes in pocket sizes but we've never tried this kind of calzone recipe that would reflect the Polish cultures very well. From Wbrzuchu, a recipe filled with pizza ingredients that guarantees you to experience Polish cultures is featured. See below: 


200 g of wheat flour
130 ml of lukewarm water
tablespoon olive oil (or sun-dried tomato pickle)
teaspoon of herbs prowanslaskich
teaspoon salt
teaspoon sugar
2.5 tsp instant dried yeast

1/2 zucchini
5 tomatoes kotajlowych
60 g mozzarella
2 slices of ham ripening
Half pepper
5 oil
salt and pepper

Pesto with dried tomatoes:
10 sun-dried tomatoes
tablespoon tomato paste
2 tablespoons sun-dried tomato pickle
handful of hazelnuts
clove of garlic
salt and pepper

Mustard yogurt sauce with mint:
3 tablespoons plain yogurt a Balkan
tablespoon lemon juice
1/2 teaspoon mustard
fresh mint leaves
salt and pepper

  1. Sift the flour into the bowl. Mix the sugar, salt, yeast, and herbes de Provence. Gradually we begin to pour lukewarm (but not hot) water, a change of oil. Knead the dough by hand or mixer for 8 minutes. After this time the dough reaches the form of an elastic ball off the hand. Translate them into oiled bowl, cover with plastic wrap lightly with a damp cloth and put in a warm place to rise for an hour.
  2. Meanwhile, prepare the stuffing, gravy and pesto. Dried tomatoes thrown into the high container, add the concentrate / pasatte, filler is made from dried tomatoes, a handful of nuts and chopped garlic. All the ingredients, mix with a blender and season with salt and pepper to taste.
  3. Mix yogurt with lemon juice, mint, salt, pepper and mustard. Mix and set aside in the refrigerator.
  4. Washed and dried zucchini grate with a fine mesh (You can also leave a few minutes in a sieve to let go of juice). Mix it with red pepper cut into small cubes, quartered cherry tomatoes, slices of olives, ham and mozzarella stripes torn to pieces. Ingredients season with salt and pepper.
  5. When dough translate the pastry board and roll out thinly, if necessary, sprinkle them with a little flour. The dough punched circle with a diameter of 9-10 cm. At the center of each wheel grease paste with dried tomatoes and teaches a teaspoon of stuffing. The dough lepimy calzone-like dumplings. Ready translate the plaque lined with parchment paper. Repeat this step.
  6. Mini calzone grease on the surface of the sun-dried tomato marinade lu rozbeltanym egg. Sprinkle with your favorite seasoning or extra cheese such as grated parmesan cheese. Put the pan in the oven and bake at 210 degrees for about 15 minutes.
  7. Baked calzone served warm with pesto sauce and yogurt.

Posted by Diane Araga, on May 11, 2013 at 7:00 PM