Whole Wheat Calzones

• Meat

  • 1 lb Italian sausage

• Produce

  • 1/4 cup Parsley, fresh

• Refrigerated

  • 3 Egg, whole

• Condiments

  • 1 tbsp Honey
  • 1 Marinara sauce

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 1 tsp Granulated sugar
  • 1/2 tsp Italian seasoning
  • 1 1/2 tsp Kosher salt
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 2 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cup Mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 15 oz Ricotta cheese

• Liquids

  • 1 cup Water

Found on thrivinghomeblog.com

Description

Ingredients

• 1 cup warm water (110 degrees F)
• 2¼ teaspoons (one ¼ oz packet) Active Dry Yeast
• 1 teaspoon granulated sugar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2½ cups whole wheat flour (Highly recommend using white whole wheat flour!)
• 1½ teaspoons Kosher salt
• 1 pound Italian sausage, cooked OR 1 package uncured pepperoni, chopped (suggestion: Applegate Turkey Pepperoni)
• 15 ounces, ricotta cheese
• ½ cup grated Parmesan cheese
• 1-1/2 cup grated mozzarella cheese
• 2 whole eggs
• ¼ cup fresh parsley, minced
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 whole egg, beaten
• Marinara Sauce, for serving

Directions

• In the bowl of a stand mixer, combine warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, about 10 minutes.
• Using the dough hook, turn the mixer on low and slowly olive oil, honey, salt and the flour in 1 cup increments until all is added. Once dough starts to form, increase speed to medium. Mix for 5 minutes, until dough is well combined.
• Dust the counter with flour. Remove the dough and knead on counter a few times to form a ball. Place dough in a well-greased bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place. At this point, dough is ready to use for calzones or to freeze to use later.
• Preheat oven to 400 degrees.
• In a medium bowl, combine ricotta, Parmesan, mozzarella, eggs, parsley, Italian seasoning, salt, pepper. If using pre-cooked Italian sausage or pepperoni, stir in now. Set aside.
• Grab a pinch of dough and roll into about a 2 inch ball (or desired size of calzone.) Roll out very thin, about ¼ of an inch thick.
• Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle, leaving a little room around the edges. (Do not overfill the calzone or it will split open while baking.) Fold half of the dough over itself, then press edges to seal. Use the back of a fork to make sure its sealed well. Then, poke a few holes with the fork in the top of each calzone.
• Brush surface of calzone with beaten egg, then bake on a parchment or foiled-lined baking sheet for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.