whole wheat calzones with parsley mint pesto, provolone and mozzarella: "

I used to make this recipe from Mollie Katzen’s Enchanted Broccoli Forest all the time about twenty years ago. The book was new then, and I was new in the kitchen. It seemed terribly ambitious and impressive. I was always so pleased with myself!

whole wheat calzones with parsley mint pesto, provolone and mozzarella

It’s funny how I feel now, preparing this after such a long hiatus. The recipe seems kind of easy now. I really like the filling, which I’ve modified here. Mollie suggests basil pesto with ricotta or provolone and tomato. Hegui doesn’t care for ricotta, and we have a superabundance of parsley and mint from our community garden. I’m not that sure about the dough.

I followed the original recipe here to the letter. And in fact, it is exactly how I remember it from the late 1980’s. The thing is, it is a bit tough: tough to kneed and hard in the mouth. Somehow I long for a more fluffy, foccacia-like crust. Plus, more often than not, my calzones burst open while baking. It always makes a mess! Whether this is due to the recipe or my modest skills, I don’t know. This does not alter the delightful flavor in any way. Nevertheless, I believe they’re supposed to stay closed. Perhaps I should use less filling?

Well, I have to say that the dough absorbs the olive oil marvelously well. I had a leftover calzone for lunch a few days later, soaked through with oil and pesto, and it was truly sublime.

whole wheat calzones with parsley mint pesto, provolone and mozzarella

For the dough:

1 cup whole wheat flour

2 cups all purpose flour

¼ cup corn meal

1½ tsp salt

1 tbsp sugar

½ packet dry active yeast

1 cup warm water

Olive oil

For the filling:

1 clove garlic

1 large punch parsley

2 sprigs mint, leaves only

¼ to ½ cup olive oil

Juice of one lemon

Black pepper to taste

1 tsp salt

¼ cup walnuts

¼ cup parmesan

3 Roma tomatoes, in slices

1/3 cup provolone, shredded

1/3 cup mozzarella, shredded

To prepare dough:

Mix sugar, water and yeast in a bowl and stir. Let rest about five to ten minutes. In another bowl, blend flours, corn meal and salt together. Gradually work into liquid until forms a thick dough.

Pour onto counter and kneed about five minutes. Shape into a ball.

Pour some olive oil into a large bowl. Roll dough ball in oil, cover and let rise about 90 minutes in a warm place.

stuffing the clazone

folding calzone closed, crimping the edges and piercing holes on top

To prepare filling:

In a food processor, blend garlic, parsley, mint leaves, olive oil, lemon juice, salt and black pepper until it forms a paste. Add more olive oil if too thick. Process in walnuts then parmesan. Set aside.

To assemble calzones:

Pre-heat oven to 425F.

Press dough into a round disk and cut into six equal pieces. Roll each into a ball. Flatten each smaller ball by hand then with a rolling pin to about ¼ inch thickness.

Fill with some parsley mint pesto, some of the two cheeses and top with two tomato slices. Pull one end of dough over filling onto edge of other. Press edges closed with the blunt end of a fork or spoon. Mollie writes that the finished calzones look like UFOs, which is sort of true. Pierce with a fork to allow steam to escape and avoid unwanted oven explosions.

Place each on a baking tray. When all calzones are formed, bake about 20 minutes until crust is firm and golden brown. Let cool about 15 or 20 minutes then enjoy with leafy salad and red wine, of course.