Calzone / Pocket Pizza / Mc Puffs Recipe (With Baked Option)
Cuisine: Italian
Course: Appetizer
Diet: Vegetarian
Introduction
Craving the delightful flavors of a pizza but looking for something portable and fun to eat? This Calzone / Pocket Pizza / Mc Puffs recipe brings you the irresistible taste of a freshly baked pizza, wrapped in a crispy, golden parcel that’s bursting with the delicious aroma of Italian spices. With a medley of vegetables like carrots, beans, capsicum, onions, sweet corn, and black olives, you can even switch things up by adding zucchini, eggplant, or artichokes for extra flavor. Whether you fry them for a rich, crispy treat or bake them for a lighter version, these savory pockets will leave you hooked from the very first bite. Serve them with a side of chili garlic sauce or a classic Italian marinara for a truly irresistible snack. Perfect for a tea-time indulgence or an appetizer at your next gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2-1/2 cups |
| Whole Wheat Flour | 1/2 cup |
| Water | As required |
| Active dry yeast | 1 teaspoon |
| Sugar | 1 pinch |
| Extra Virgin Olive Oil | 5 tablespoons |
| Salt | As required |
| Carrot (Gajjar) | 1/2 cup, finely chopped |
| Green beans (French Beans) | 1/2 cup, finely chopped |
| Green Bell Pepper (Capsicum) | 1/2 cup, finely chopped |
| Onion | 1/2 cup, finely chopped |
| Sweet corn | 1/4 cup |
| Black olives | 2 tablespoons, finely chopped |
| Homemade tomato puree | 3 tablespoons |
| Vinegar | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Red Chili flakes | 1 teaspoon |
| White pepper powder | 1/2 teaspoon |
| Cheese | 4 tablespoons, grated |
| Oil for frying | As needed (optional) |
Preparation Time
10 minutes
Cooking Time
120 minutes (including resting and frying/baking time)
Instructions
-
Prepare the dough:
Begin by activating the yeast. Warm water to around 110°F (43°C). Dissolve a pinch of sugar in the warm water and sprinkle the yeast over it. Add 1/2 cup of the all-purpose flour, then whisk the mixture until there are no lumps. Cover the bowl and let it rest at room temperature for about 30 minutes, allowing the mixture to bubble and froth up. -
Form the dough:
After 30 minutes, add 2 tablespoons of olive oil, 1/2 to 1 teaspoon of salt, and 1 cup of all-purpose flour to the yeast mixture. Stir well to combine. Gradually add another cup of all-purpose flour, stirring until the mixture begins to come together. Add the remaining 1/2 cup of whole wheat flour, kneading the dough by hand until it becomes smooth, elastic, and springy. If needed, add a little more water to achieve the right texture. -
Let the dough rise:
Once your dough is smooth, brush it with a little water, then cover it with a kitchen towel. Set it aside in a warm place to rise for about 45 minutes to 1 hour, or until it has doubled in size. -
Prepare the filling:
While the dough is rising, heat a saucepan over low flame and add 3 tablespoons of oil. Once heated, add the chopped onions and sauté for about 2 minutes. Next, add the carrots, beans, bell peppers, sweet corn, and olives to the pan. Stir-fry the vegetables for a minute or two, then add the tomato puree. Let the mixture cook for a few minutes until the vegetables soften.Add vinegar, oregano, red chili flakes, and white pepper to the vegetable mixture. Stir well and cook for another minute. Turn off the heat, then mix in the grated cheese. Set aside to cool.
-
Shape the pocket pizzas:
Once the dough has risen, punch it down and divide it into small balls, the size of which can be adjusted based on how large you want each pocket pizza to be. Roll each dough ball out into a small circle, resembling the size of a chapati. Place a generous portion of the vegetable and cheese mixture in the center of each circle. -
Seal the pockets:
Carefully fold the dough over the filling to form a half-moon shape. Press the edges of the dough together with a fork or your fingers to seal them tightly. You can also press down gently around the edges to form a ridged pattern. -
Cook the pocket pizzas:
To fry: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the pocket pizzas and fry until golden brown and crispy on both sides. This should take about 3-4 minutes per side.
Alternatively, for a healthier option, preheat the oven to 180°C (350°F). Brush each pocket with olive oil and bake them on a lined baking sheet for 20-25 minutes, or until golden brown and cooked through. Check after 20 minutes, and if they need more time, continue baking until the pockets are crisp and the filling is bubbling. -
Serve:
Serve the Calzone / Pocket Pizza / Mc Puffs with your favorite dipping sauce, such as chili garlic sauce or Italian marinara sauce. Enjoy the burst of flavors and textures that will transport you straight to the heart of Italy!
Tips for the Perfect Pocket Pizza
- Customizable fillings: Feel free to switch up the vegetable fillings based on your preferences. Mushrooms, spinach, or even eggplant work wonderfully in this recipe.
- For extra crunch: You can brush the pockets with a little garlic butter before baking to add a burst of flavor and a golden, crispy finish.
- Freezing option: These pocket pizzas freeze well. After frying or baking, allow them to cool completely and store them in an airtight container. Reheat in the oven or air fryer for the best results.
Nutritional Information (per serving – approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 280 mg |
Enjoy this delightful treat that’s full of vibrant, wholesome ingredients, bringing together the essence of Italian pizza in a fun and portable form.
