savory Calzone recipe- 2-3 hours of proofing in warm asian climate

for one loaf
serves as appetizer for 5
1 and a half cup milk or water or preferably buttermilk or a mix of any of the two or all three
1/2 tsp dry garlic
1/2 tsp Italian seasoning/oregano/any seasoning mix
2 generous tsp yeast + 1 1/2 tsp sugar + a little bit of slightly warm water, just enough to soak the yeast sugar mix
3 cups breadflour or any non-coarse meal you have at hand
1 tsp salt, kept away from the yeast mix till the yeast starts blooming
1 tsp or more powdered milk


knead a dough out of the ingredients above, slowly adding the liquid as you mix.
you can work the dough using your hands or in a mixer
when it's soft and the surface is smooth cover and leave to proof until doubled.

start preparing the filling from then o.
you need:
200gms cheddar, or any other strong cheese you like, to taste. grate 50 grams separately for topping
50-100 grams mozzarella, depending on how sticky/gooey you like the filling
a cup of cut broccoli
1 1/2 cup corn
3/4 cup capsicum
1/4 cup cut bell peppers
1 cup cut french beans/mushrooms/spring onions
add subtract any vegetable you like
6 hot green chillies if you're Asian, else 3 would do
5 cloves of garlic
2/3 cup ricotta if you'd like the filling creamy
1 tbsp corn/gram meal if the filling appears runny. increase/decrease the meal accordingly
1 flat tsp salt if you're using salty cheddar, if you're using some other cheese, add the salt accordingly
2 tsp oregano/italian seasoning/ pizza seasoning/ garlic flakes, any you please or a bit of each
1/4 cup fresh basil or coriander
1/2 garlic powder
do use 1/2 tsp freshly ground black pepper
 2 tbsp ghee/ oil + 3 tbsp ghee. ghee gives a nice smell and taste



pulse/chop the greenchillies and the garlic, sautee on high heat in the 2 tbsp ghee till they give off aroma and the chilli bits develop a bright green color. take out half in the 3 tbsp ghee and keep aside.
to the other half add the beans and broccoli first, if your using them. stir quickly. add the spring onions, turn on the chimney on high
add mushrooms, then corn add the salt. save the capsicum for the last. add it in, all on high heat. stir and stir. turn off the stove. add the cheeses, the coriander, garlic powder, the black pepper, seasonings, and any other thing you feel you'd like in the bread. leave to cool







picture courtesy: eatliverun.com
knead again and roll out 16''x10'' on a 16''x10'' parchment paper, that way the yeasty dough is easier to handle. cut the sides of the bread 1 1/2 inch apart. evenly but with a slight tilt. don't make long gashes as shown in the picture or else the bread will have a breadier top than the bottom and the filling might not hold if its not too cheesy. make equal number of cuts on both the sides.
add the filling to the center of the rolled out dough, as shown in the picture. save some of the filling.
criss-cross the cuts from the opposite sides, covering the filling.
fill in the left-over filling the braid you see in the last picture. it gives the bread better presentation. don't add the garnish cheese bits just now
 carefully transfer the parchment paper on to a sturdy tray that fits into your oven. leave to proof until it doubles. it'll rise some more in the oven.
turn on the oven to 175 degree C
once the oven is hot, toss the tray onto the middle rack.
after about 20 minutes take the bread out and add the grated cheese to the top.
leave the bread inside for another 10-15 minutes.
once it is golden and looks full and done, take it and generously brush with the ghee garlic and chilli mix. the bread might be a bit hard when you take it out at first but it'll soften in some time