Paneer Vegies Calzone

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Prep Time: 10 Min Cook time: 15 Min


      For For Dough
  • All Purpost Flour1 cup , extra for flooring
  • warm Water1/2 cup
  • Olive oil 2 Tablespoons
  • Sugar1 Tablespoon
  • Salt1/2 Teaspoon
  • Dry Instant Yeast1/2 Teaspoon
    1. For For Filling
  • Paneer (cottage Cheese)1 cup chopped cubed
  • Tomato2 finely chopped
  • Bell Pepper1 Finely Chopped
  • Onion1 Finely Chopped
  • Chilli1 Finely Chopped
  • Garlic2 cloves grated
  • Vegetable Oil 2 Tablespoons
  • Salt To Taste
  • Mozeralla Cheese100 grams Grated
    1. For For Topping
  • Butter2 Tablespoons melted
  • Oregano or Pizza Masala1 Tablespoon


  1. Heat oil and fry lightly the cubed cheese, remove from oil and cook garlic and tomatoes in the oil. When tomato softens add cheese, onion, chilli, bell pepper and season it with salt, Just stir and combine all ingredients and remove from heat. Does not need to cook it further. Set aside.
  2. Combine water, sugar and yeast and set it for a minute.
  3. Add salt olive oil and fold flour to make the dough then transfer it to floured surface and knead it for 5 minutes. Let the dough rest for 1 hour or till double in size.
  4. Divide the dough into two and on floured surface roll them out round then place half of mixture into half side of dough. On vegies add half of grated mozeralla cheese and cover the vegies with half side of dough. Pinch around to seal.
  5. Brush the calzones with melted butter generously and sprinkle the pizza masala or oregano. Then make few tears or cuts on the calzones using knife.
  6. Bake at 240 c for 15 minutes or till golden brown.

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