What Dominos makes you pay a bomb for, you can easily make at home! Here’s how…


For the crust-

  • 1/2 cup water
  • 1/2 cup Maida
  • 1/2 cup Whole Wheat Atta + 1 tbsp for dusting
  • 1 tsp Yeast
  • 1/2 tsp Salt
  • 1 tsp Honey
  • Oil – 4 tbsp

For the filling-
Any dry vegetables will do.spinach-paneer, roasted peppers, mushroons and onions, Aloo ki Sabji etc work very well. You’ll need approx 1 1/2 to 2 cups of veggies for filling.


  • Warm water. Add honey. Add yeast. Let it stand for 5 minutes.
  • Sieve the Madia, Whole wheat Atta and Salt. Add flour-salt mix to the dissolved yeast and whisk into a smooth dough. Knead by folding for about 1-2 minutes till dough is smooth. Set aside for 2-4 hours or until doubled in volume in a well oiled bowl.
  • Punch to release air and divide into 2 portions.
  • Preheat oven to 250 C. 
  • Roll out one portion into a 6 inch round dusting with some flour. Place filling on one half of the circle, fold the other side over to form a crescent shaped Calzone. Seal the edges (use a fork and press if you want it to look pretty).
  • Using a spatula tranfer to a greased baking tray. Bake at 250C for 15 minutes until golden brown. Makes  2 individual portions
Mandira’s notes– I used capsicum, onions and paneer for the filling along with chillie flakes and oregano. The calzones go very well with any soup.
Lakshmi’s notes- I borrowed the idea for spinach feta filling from this recipe for a casserole calzone at Cooking Light. Instead of the regular cresent shape, I folded the dough into a rectangular pocket. 





12 thoughts on “Calzone

  1. Thanks Mandira for the link! I have to admit that I’m a bit intimidated by all this..sounds like some expert heavy duty stuff..hell I didnt even know that something called allpurpose flour existed!

    This one sounds very interesting, but is there a healthier alternative to using maida? My husband is trying to lose weight and was wondering if anything can be done about it!

  2. @gooddaysunshine – the recipe already uses 50% maida and 50% whole wheat atta.

    for a 100% whole wheat version you can use about 1 cup of water with 1.5 – 2 cups of whole wheat in the recipe above. however if you’re baking bread or pizza/ calzone base for the first time, i’d recommend you try a 50:50 and then do a 100% version.

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