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Homemade whole wheat calzones with spinach, roasted garlic, artichoke hearts, olives and sun-dried tomatos

Updated on March 3, 2013

Homemade wholewheat calzones with fresh spinach, roasted garlic, artichoke hearts, olives and sundried tomatos

Cast your vote for Whole wheat calzones

Wholewheat calzones with spinach, artichokes, roasted garlic and sun-dried tomato

Bellissimo!
Bellissimo! | Source
This is what I got for Valentine's Day and my husband got one of his favorite's; Calzones!
This is what I got for Valentine's Day and my husband got one of his favorite's; Calzones! | Source
Gathering the ingredients for the dough.
Gathering the ingredients for the dough. | Source
Remember, don't just drive the measuring cup down into the bag. You will end up with way too much flour. Take a large spoon and scoop the flour into the cup.
Remember, don't just drive the measuring cup down into the bag. You will end up with way too much flour. Take a large spoon and scoop the flour into the cup. | Source
Adding the extra grains!
Adding the extra grains! | Source
Adding the warm water.
Adding the warm water. | Source
I am using a very large fork to bring the dough together.
I am using a very large fork to bring the dough together. | Source
It came out of the bowl pretty rough looking but after some kneading it turned nice and smooth. Plus you get a great upper body workout!
It came out of the bowl pretty rough looking but after some kneading it turned nice and smooth. Plus you get a great upper body workout! | Source
I doubled this batch and froze one half. I have been told by bakers you can't do it, but I do it all the time! It works fine.
I doubled this batch and froze one half. I have been told by bakers you can't do it, but I do it all the time! It works fine. | Source
All ready for the rising!
All ready for the rising! | Source
This is the warmest spot in my kitchen. It's right in front of a heating vent!
This is the warmest spot in my kitchen. It's right in front of a heating vent! | Source
All ready for it's overnight stay in the fridge!
All ready for it's overnight stay in the fridge! | Source
Before I left the house this morning I pulled out the dough.
Before I left the house this morning I pulled out the dough. | Source
As soon as it came out of the refrigerator, I folded the dough a few times over itself and it will rise again.
As soon as it came out of the refrigerator, I folded the dough a few times over itself and it will rise again. | Source
It has risen again and now has developed a deeper flavor profile.
It has risen again and now has developed a deeper flavor profile. | Source
Gathering the ingredients for the filling and the sauce.
Gathering the ingredients for the filling and the sauce. | Source
Hand crush the dried oregano and basil. It will release its oils. Mince the garlic.
Hand crush the dried oregano and basil. It will release its oils. Mince the garlic. | Source
Drop your store-bought sauce into a saucepan and add the dried herbs and garlic.
Drop your store-bought sauce into a saucepan and add the dried herbs and garlic. | Source
All the filling needs now is the cheese!
All the filling needs now is the cheese! | Source
Yes, I am going to use the whole bunch of spinach. It will cut up into a much smaller pile and cook it down even further.
Yes, I am going to use the whole bunch of spinach. It will cut up into a much smaller pile and cook it down even further. | Source
Stack the leaves and start running your knife along the length. It will give you skinny strips.
Stack the leaves and start running your knife along the length. It will give you skinny strips. | Source
The rest of the filling ingredients chopped small.
The rest of the filling ingredients chopped small. | Source
I like to grate my own cheese. You can choose from so many more varieties and it's very cost effective to grate the cheese.
I like to grate my own cheese. You can choose from so many more varieties and it's very cost effective to grate the cheese. | Source
Filling mixed together.  If you look close, it's divided into 4 equal sections for even amounts to add to each calzone.
Filling mixed together. If you look close, it's divided into 4 equal sections for even amounts to add to each calzone. | Source
The dough is now ready to go!
The dough is now ready to go! | Source
Cut the dough into quarters.
Cut the dough into quarters. | Source
Roll one quarter into an oblong sort of circle.
Roll one quarter into an oblong sort of circle. | Source
Add the filling.
Add the filling. | Source
Place the filling on one side leaving enough space around the filling for crimping.
Place the filling on one side leaving enough space around the filling for crimping. | Source
Crimp or roll the bottom layer of dough over the top.
Crimp or roll the bottom layer of dough over the top. | Source
I have one ready for dinner and the other three ready to freeze for future meals.
I have one ready for dinner and the other three ready to freeze for future meals. | Source
Hot out of the oven!
Hot out of the oven! | Source
You have got to see this! There is nothing more beautiful than something you made for someone you love!
You have got to see this! There is nothing more beautiful than something you made for someone you love! | Source
Okay I know it's a little dark but it's Valentine's and I am having a candlelight dinner!
Okay I know it's a little dark but it's Valentine's and I am having a candlelight dinner! | Source

Cook Time

Prep time: 3 hours 40 min
Cook time: 30 min
Ready in: 4 hours 10 min
Yields: 4 large calzones serving 8

Whole wheat calzones with spinach, artichokes, roasted garlic,olives and sundried tomatoes

  • For the dough: 4 1/4 cups whole wheat flour
  • 2 tablespoons potato flour
  • 2 tablespoons vital wheat gluten
  • 1/2 to 3/4 cup King Arthur's 12 grain mix, optional
  • 2 cups warm water
  • 1 teaspoon instant yeast
  • 2 tablespoons olive oil
  • 1&1/2 teaspoons salt
  • For the filling: one 15 ounce carton ricotta cheese, low-fat
  • 1 bunch fresh spinach, washed and chopped into very thin ribbons
  • 1/2 cup sundried tomatos, chopped
  • 1/2 cup roasted garlic
  • 1/4 cup kalamata olives, pitted and chopped
  • 7-8 artichoke hearts, marinated
  • 1 cup Fontina cheese, grated
  • 1 cup Bella Vitano Merlot cheese, or parmesean cheese grated
  • For the sauce: marinara sauce, store-bought low sodium
  • 2-3 cloves garlic, minced
  • 1 tablespoon dried oregano, crushed
  • 1 tablespoon dried basil, crushed
  • 1 teaspoon ground pepper, fresh

Whole wheat calzones

  1. Start your dough first. You can do the recipe in one day but I like to break it up into two. It allows the dough to rise overnight creating more flavor, but you can do it the same day without any problems. Mix all your dry ingredients for the dough into a large bowl and stir. Heat the water and oil to 100 degrees.
  2. Make a well in the flour and pour in the yeast water. Mix with a big spoon or spatula until all the ingredients are incorporated. Turn dough out on to a lightly floured surface.
  3. Knead the dough for eight to ten minutes. Only add small amounts of flour to you hands to keep the dough from sticking. It will start out tacky but as you knead you will feel it get smoother.
  4. Lightly oil a large bowl. Place your dough ball in the large bowl and cover with plastic wrap. I allow the dough to sit in a warm place in my kitchen until it doubles in size then I place it in the refrigerator overnight. You can let it sit for at least 12 hours and as long as 72 hours. If in a hurry you can send it straight to the refrigerator. It won't develop the flavor as well but it won't affect the dough. In my photos you will see I have cut the dough in half before the first rise. I made a double batch and froze the other half. I will use for a future dinner. I may turn it into bread sticks for another meal.
  5. If doing the overnight method, take the dough out of the refrigerator about 5-6 hours before you are going to use it. Punch the dough down for it will have risen overnight and let it rise to double it size again in a warm area of the kitchen.
  6. When ready to start calzones, start by mincing your raw garlic and placing that in a saucepan with the marinara sauce, basil and oregano (crushed in your hands) and let it sit on low heat for at least an hour. Pre-heat oven to 400 degrees.
  7. You will now want to start on the filling. Drop all the ricotta in a large bowl and add the chopped spinach, sundried tomatos, roasted garlic, artichoke hearts, olives and shredded cheeses along with the fresh ground pepper. Mix well and set aside.
  8. Its time to roll out the dough. Turn your dough out onto a lightly floured surface. You will want some extra flour on the side of your surface to keep the dough from sticking. Cut the dough into 4 pieces.
  9. Taking one piece at a time, roll the dough out with a rolling pin or your hands into a circle. Take the filling and run a knife down and across to get a feeling for how much filling goes into each calzone.
  10. Load up this half of the calzone with 1/4 of the filling. Make sure you leave enough around the edge so you can crimp the closed withour the filling getting in the way. Take the other half of dough without the filling and pull it up and over the filling to meet the other edge and crimp or roll the edges shut. Do this for the other 3 pieces of dough and the rest of the filling. Placing each calzone as you finish on a cookie sheet. Bake for 25-30 minutes until golden brown. Serve with marinara sauce.

Whole wheat calzones with spinach, roasted garlic, sundried tomato and olives

I can just hear you as you are reading this recipe, "are you kidding me?" Yes, I admit it does look like a ton of work but it really isn't. If you start your dough day the day before, buy store-bought sauce and get the majority of your fillings from a good olive bar at the grocer, you will have cut out a ton of time. You could even make it faster by buying your dough already made. I have seen whole wheat dough for sale at Trader Joe's and you could skip doctoring the sauce. You also could put the spinach in the food processor and give it a few quick pulses. Your filling could be done that way too. The only danger is going too far and ending up with, well, something that looks like baby food, which on a weird side note, is getting popular with some adults. That is just too lazy for me--can you say "overprocessed"?

The recipe for the dough was worked out by me for my friends. I bake a lot of my own breads and rolls. Frankly, I can't find anything I make that gives me more joy to serve. Everyone loves bread and it's been around for around 4,000 years in one form or another. Don't dismiss bread because you think it's bad for you. Yes, white flour bread is not so good, but here, we are working with an excellent flour that contains a high protein content along with adding all the extra grain goodness. It makes you full faster and digests slower. Don't be afraid to try the recipe, it was designed for ease. When I make bread I measure everything out by weight and I knew no one wanted to do that. With that in mind, this dough recipe can be used for breadsticks, pizza dough and baguette's. Try making bread from scratch once and you will be hooked. Its fun and easy. Your family will think you are a god/goddess!!

Whole wheat calzones with spinach, roasted garlic, artichokes and olives

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    • MindbodyandFood4u profile image
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      MindbodyandFood4u 4 years ago from Ohio

      I hope you try it. It's so worth it. If you make it let me know what you think!

    • LisaMarie724 profile image

      Lisa Stover 4 years ago from Pittsburgh PA

      Looks delicious. Thanks for all the great instructions and photos, I actually feel like I could make this using this recipe.

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