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Whole Wheat Ratatouille Calzone- Part 2

Whole Wheat Ratatouille Calzone- Part 2 recipe image
This rustic calzone combines the earthy richness of whole wheat dough with a colorful medley of roasted ratatouille. The filling features tender zucchini, eggplant, bell peppers, and tomatoes simmered in aromatic herbs, creating a savory and satisfying vegetarian main. The sturdy dough holds the juicy vegetables perfectly, offering a delightful contrast between the crisp, golden crust and the soft interior. Ideal for a cozy weeknight dinner or a hearty lunch, this dish brings French-inspired flavors to the comfort of a classic Italian fold. It is simple to assemble yet impressive enough for weekend gatherings, ensuring a wholesome and delicious meal for the whole family.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 996.0
Dietary: Vegan, Vegetarian
Description
This rustic calzone combines the earthy richness of whole wheat dough with a colorful medley of roasted ratatouille. The filling features tender zucchini, eggplant, bell peppers, and tomatoes simmered in aromatic herbs, creating a savory and satisfying vegetarian main. The sturdy dough holds the juicy vegetables perfectly, offering a delightful contrast between the crisp, golden crust and the soft interior. Ideal for a cozy weeknight dinner or a hearty lunch, this dish brings French-inspired flavors to the comfort of a classic Italian fold. It is simple to assemble yet impressive enough for weekend gatherings, ensuring a wholesome and delicious meal for the whole family.
Ingredients
  • WHOLE WHEAT CALZONE DOUGH
  • 1 package Active dry yeast
  • 3/4 cups Warm water (105 to 115 degrees)
  • 1 tablespoons Sugar
  • 3/4 teaspoons Salt
  • 1 tablespoons Olive or vegetable oil
  • 1/4 to
  • 2 1/4 cups Whole wheat flour
  • WHOLE WHEAT CALZONE DOUGH
Directions
  1. 1
    Dissolve yeast in warm water in a large bowl.
  2. 2
    Stir in sugar, salt, oil, and 1 cup of the flour.
  3. 3
    Beat mixture until smooth.
  4. 4
    Mix in enough remaining flour to make dough easy to handle.
  5. 5
    Turn dough onto a lightly floured surface.
  6. 6
    Knead dough for about 5 minutes or until smooth and elastic.
  7. 7
    Cover dough with a bowl and let rest for 5 minutes.
  8. 8
    Divide dough into portions and roll out into circles on a floured surface.
  9. 9
    Spoon prepared ratatouille filling onto one half of each dough circle.
  10. 10
    Fold dough over filling and press edges to seal securely.
  11. 11
    Cut small slits in the top of each calzone to allow steam to escape.
  12. 12
    Bake in a preheated oven at 400 degrees F (204&# 194;°C) for 20-25 minutes until golden brown.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 996.0kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 4058.3mg170%
Total Carbohydrate 202.3g68%
Dietary Fiber 25.4g102%
Sugars 5.1g
Protein 34.7g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water for the yeast is warm (105-115 degrees F) but not hot, as excessive heat will kill the yeast.

The dough may be slightly darker and denser than white flour dough due to the whole wheat content; adjust kneading time as needed.

For the ratatouille filling, ensure vegetables are cooked down sufficiently to remove excess moisture before assembling to prevent soggy crust.

If the dough feels too sticky, add flour one tablespoon at a time. If too dry, add water one teaspoon at a time.

Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 10-15 minutes.

Keywords: whole wheat, calzone, ratatouille, dough, yeast, vegetables, zucchini, eggplant, tomatoes, peppers, herbs, oven, crust, filling, vegan, vegetarian, dinner, lunch, rustic, homemade
Read it online: https://www.chefs-mate.com/recipe/whole-wheat-ratatouille-calzone-part-2/