Skip to main content

Subscribe via Email for New Updates

Enter your email address:

Delivered by FeedBurner

Calzone Yum Pizza Pockets Recipe at Home


Calzone Pockets is a savory dish of Italian origin, consisting of a usually round, flattened, folded in semi- circle, base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven.

After many trials I made the dough at home, with red sauce and seasoning . You can use the pizza dough as base with topping of your choice.



 Ingredients for Pockets :

 1. Mixed herbs
2. Capsicum & Coriander, onion (optional)
3. Salted Butter
4. Grated Garlic
5. Oregano
6. Mixed Herbs
7. Mozzarella/Amul cheese
8. Fresh basil leaves chopped (optional)
9. Pizza Base

Preparation of Pockets :

1. Fold in 2 1/2 cup of all-purpose flour to 1 1/2 tsp of activated yeast water. 
Activate Yeast Recipe


 With the help of wire whisk/food processor, beat this mixture, or beat it with a spatula/spoon initially, followed by your hands. Make sure there is no lumps.

You can add pressed/crushed garlic, mixed herbs and coriander to the dough. Cover it for 60 mins at rest. For perfect dough recipe, follow Dough for Baking . OR , buy pizza base from market.



2. In one bowl, beat 3-4 tbsp of salted butter, 3 tbsp of grated garlic, 1/2 tbsp oregano, 1/2 tbsp fresh basil and mixed herbs or use 1 tbsp of (My Pizza Seasoning Recipe).

In other bowl, keep finely chopped capsicum and coriander leaves.

* Liquify the butter in a bowl by warming it.


3. Roll the dough or use My Pizza Dough Recipe... spread my butter mix on the flatbread and sprinkle grated mozzarella cheese on one half side#. Then put coriander and capsicum. You can even sprinkle some black pepper powder and ajinomoto (optional).
* Ajinomoto enhances flavour but is hazardous to health.


4. # Make gentle cuts on the other  side . Fold and seal edges with water. Brush the pan with oil. Place the pockets on oil.


5. Preheat and then Bake.. 180 degrees for 15-17 mins. Check that it don't burn.


If you dont have an oven, add salt in a pan with height, level the salt, place metal stands on the salt bed. Now, place the pizza in the pan and cover the pan and cook. Flip over other side and cook, until it's done. Vegetable topping will become partially soft but crunchy. So, you can previously boil the vegetables and other toppings. Check the toppings from Delish Homestyle-Pizza. 


 Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

For more quick recipes, tune in to my blog .☺❤Go & Try it now !!!


© Copyright 2020, AahareBahare. All Rights Reserved

Creative Commons License
This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

How to make Nawabi Lachcha Semai (Vermicelli) Recipe at Home

Vermicelli/semai is a traditional type of pasta round in section similar to spaghetti. The term vermicelli is also used to describe various types of thin noodles from Asia .  Semai is the favorite sweet food for all of us. Usually there are two varieties of cooked semai but there are too many variations in preparing Milk Semai and Lachcha Semai. Such a variant is the Nawabi Semai, which is yummy Eid special dessert. Ever wondered of how this noodle like thin semai is made? I thought of sharing this delish dessert recipe with you all. Why having this delightful taste alone ! Lets share this happiness together. Now, you can make this in 4 easy steps at home . I learnt this recipe from my friend. It looks easy but need a little practice to get perfect semai at home. I gave you the perfect measurement for homemade lachcha semai. Try it for yourself. Ingredients : 1) All-purpose flour/maida - 1 1/2 cup 2) Dalda (better to use homemade dalda) - 1/2 cup 3) Re...
Post a Comment
Read more

Garma Garam Crisp Jalebi Recipe

Garam Jalebis The Indian word ' jalebi ' is derived from the Arabic word ' Zulabiya ' or the Persian ' Zolbiya '. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. This recipe was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as ' Kundalika or Jalavallika '. It is famous in Uttar Pradesh, Bengal, Odisha, Rajasthan, and Madhya Pradesh. A variant is Chhena Jalebi (Chhanar Jilip), prepared with chhena (cottage cheese) in Bengal and Odisha, Imarti in North, Rabdi jalebi as special delicacy, Jangiri in South India, Jaleba in North India. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). This is then soaked in a sugar syrup flavoured with cardamom and saffron. In...
2 comments
Read more

Bengal (Digha) Restaurant style Crab Dry Gravy Recipe

Crab curry is a typical Indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today's India which was part of the Portuguese State of India. But I had cooked it my Digha style crab dry curry. Bengali Style Crab Curry which is called as Kakrar Jhal in Bengali is a sea food gravy prepared using crab and potatoes. Onion, ginger, garlic and dry spices are used to prepare the base of this gravy. However, the crab has its own taste, so addition of crab makes this gravy exotic. It is a spicy dish and one can adjust the taste according to their taste buds. Serve this on a weekend and wait for the compliments. Ingredients : 1. Crab meat - 4 crabs 2. Ginger - 2 1/2 inch 3. Garlic - 10 cloves 4. Tomatoes - 2 small 5. Onion - 2 large 6. Green Chillis - 8 pcs 7. Red pepper powder - 1/2 tsp 8. Cumin powder - 1 tbsp 9. Mustard oil - 1/4 cup 10. Turmeric powder - 1 tsp 11. Garam masala - 1/2 tbsp 12. Clarified butter (ghee) - 1 tbs...
Post a Comment
Read more