1½ tsp dry active yeast
1 tsp sugar
½ tsp salt
1 ½ tsp dried Italian seasoning (or herbs of choice)
1 tbsp olive oil
1 tsp olive oil
3 big onions, thinly sliced
1 green bell pepper (juliennes)
1 cup paneer, crumbled [I chopped the paneer into small cubes]
1 cup processed cheese, grated [I used Mozarella]
Salt and pepper to taste
Heat the oil, add the onions and a bit of salt and sauté the onions till soft and light brown. Add the pepper and the bell pepper juliennes and stir a couple of times and take off the heat. Crumble the paneer and grate the cheese. Keep aside till required.
Put the flour, herbs, yeast, sugar and salt in the food processor bowl. Add the yeast mixture and enough water to the flour to make a soft yet elastic dough. This may be done by hand too. Now add the olive oil and knead well. Put the dough in an oiled bowl, cover and allow to double.
Take the dough, press out the air and divide into eight pieces.
Roll each piece into a circle about 6” in diameter. Place the onion filling on one half making sure the edges of the semi-circle are free.
Put some crumbled paneer over the filling and top off with some grated cheese. Moisten the edges with water and carefully fold the filling free half over to form a semi circle. Using the tines of a fork, press the edges down.
Place the calzones on a greased tray and cover with a cloth. Allow to puff up a bit, for about 5 - 10 minutes.
Bake the calzones at 180C for about 20 minutes or till brown.
For the Stuffed Rolls-Pinch off a small ball of dough and flatten it in your palm.Keep some stuffing and roll into a ball.Place into an oiled tin seam side down.Bake for about 20 minutes.
Verdict - I really don't know when I can confidently venture into yeast baking but I really wish it comes sooner.The Calzones as well as the rolls were so soft and fluffy and the filling was just so perfect.Thank you Aparna,for this wonderful recipe!!
Off this goes to Srivalli's T&T,which features Aparna of My Diverse Kitchen this month.