Honey Wheat Calzone

admin 25/04/20 Recipes


2 calzones

Prep Time


Cook Time



2 cups: whole wheat flour

1 cup: all-purpose flour, divided

1 package: quick-rise active dry yeast

1 teaspoon: salt

1 cup hot water (120 degrees F to 125 degrees F): hot water (120 degrees F to 125 degrees F)

1/3 cup: honey

2 tablespoons: olive oil, divided

1 cup: fresh vegetables*, diced

1 (8 ounce) can: seasoned tomato sauce

2 cups: mozzarella cheese, shredded

: Sliced pepperoni or diced cooked chicken

1 tablespoon: cornmeal, or as needed


In a large bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast and salt. Slowly pour hot water, honey and 1 tablespoon oil over flour mixture; blend well. Continue to mix about 5 minutes more, or until smooth. Stir in about 1/2 cup remaining flour to make a soft dough. Continue to mix about 8 minutes until dough is smooth and satiny, adding flour only if necessary to prevent sticking.

Turn dough onto a floured surface and knead 1 minute. Place in greased bowl, cover loosely with a towel and let rise in a warm place until doubled (about 30 minutes). Meanwhile, heat remaining oil in a nonstick skillet over medium heat. Add vegetables, and cook until softened. Add tomato sauce; bring to a boil and simmer until thickened, 8 to 10 minutes. Remove from heat; cool.

Preheat oven to 450 degrees F. Punch dough down and let rest 10 minutes. Divide dough in half and pat or roll each into a 12-inch circle on a floured surface. Spread half the sauce over half of one dough circle; repeat with remaining sauce and dough. Sprinkle each circle with 1 cup cheese. Add meat, if desired. Fold each circle in half. Pinch edges together to seal and press with tines of a fork. Sprinkle cornmeal over greased or parchment-lined baking sheet. Place calzones at least 3 inches apart on baking sheet. Bake 15 minutes, or until browned. Serve hot. *Chopped fresh onion, mushrooms, zucchini and peppers work well.


Calories: 1281 kcal

Carbohydrates: 197.3 g

Cholesterol: 73 mg

Fat: 35.3 g

Fiber: 19.6 g

Protein: 54.6 g

Sodium: 2487 mg

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