Well there is so much more you can do with your pizza dough than to just make a pizza! More so if you have fresh home made red past sauce and other handful of ingredients available. So when last week I decided to have 100% whole wheat pizza for Sunday lunch, I made sure to save some dough to try my hands on this wholewheat stuffed bread or Calzone as you may want to call it.
I wanted to add some spinach too for the stuffing but with my plate full with getting everything ready for pizza I skipped it this time, but next time for sure.
This is a very simple recipe as you can see below with number of steps if you have pizza dough ready, you can have it with cheesy garlic dip after slicing . It is a must try if you want to break away from just making pizzas and want to try something new without too much effort.
So go ahead and steal away some of your pizza dough for this one next time you make a pizza.
Sorry for not so good pictures but I was too hungry to grab a bite and just clicked a few pictures before I could dig into the bread!
Ingredients:
whole wheat pizza dough - around 1 cup
1/2 cup sweet corn kernels
1/2 small red bell pepper sliced
2 tablespoon red pasta sauce
1 tablespoon garlic seasoning
2 tablespoon dried rosemary, parsley
20 grams cottage cheese
1 tablespoon cream cheese
salt
1 tablespoon butter
Recipe:
Take the dough and roll it into a round shape, like a pizza base but little thinner.
I am very bad at making perfectly round shape with dough so I just used a plate to get the perfect rounded sheet of dough.
Mix all the other ingredients leaving butter and 1 tablespoon of rosemary, parsley .
Place the mix on center on rolled dough and fold it to shape a Calzone. Using a fork just punch in the corners.
Melt butter and add remaining dried herbs to it.
Spread it on top of the stuffed bread dough and cover with a towel,
Place at a warm zone for an hour so it rises.
Bake at preheated oven at 180C for 25 minutes.
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