Mini Calzone | Cooksmart | Sanjeev Kapoor Khazana

Calzones are folded over pizza. Mini calzones are the smaller version of them, making them easier to eat. With the scrumptious filling oozing out at every bite, this is a must try dish.

MINI CALZONE

Ingredients

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

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