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Greek Calzones, Side Salad

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Healthy Greek Calzones with a 100% whole grain crust and real food ingredients.  This would be hard to find at a restaurant without refined flour, but you can make it in a snap.

Healthy Greek Calzones
Healthy Greek Calzones

Greek Calzones, Side Salad

Author: Heidi Boortz
Servings : 4

Ingredients

Greek Calzones

  • 1/4 cup parmesan cheese grated
  • 1 tsp oregano
  • 1 Tbsp extra virgin olive oil
  • 1 onion thinly sliced
  • 1 jar sun dried tomatoes 8 oz.
  • 1/2 cup Kalamata olives pitted and sliced
  • 1 can artichoke hearts large, drained
  • 1 cup baby spinach fresh
  • 4 oz feta cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 egg yolk mixed with 1 Tbsp of water, for egg wash
  • 1 3/8 cup water warmed

Pizza Dough

  • 2 Tbsp honey
  • 1/4 cup extra virgin olive oil
  • 4 cups 100% whole wheat pastry flour warmed (microwave, 1 minute) (SEE NOTE 1)
  • 1 1/2 tsp salt
  • 2 1/2 tsp bread machine yeast SEE NOTE 2
  • 5 oz mixed salad greens
  • 12 grape tomatoes

Side Salad

  • 1/2 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 Tbsp Balsamic Vinegar

*Greek Vinaigrette

  • 1/4 cup lemon juice
  • 2 tsp oregano
  • 1 Tbsp bottled minced garlic
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 2 Tbsp fresh parsley chopped

Instructions

Pizza Dough

  • Place warm water, honey and oil in the bowl of a stand mixer. Add flour, salt, and yeast, taking care that the yeast and the salt don’t touch. Mix on low 4-5 minutes or until a dough ball forms and cleans the sides of the bowl. Complete calzones as directed below.

Greek Calzones

  • Mix parmesan and oregano in a small bowl. Set aside. Prepare dough. Divide into 6 equal portions. Place two portions in a quart sized zip top bag and freeze for later use. Cover remaining portions loosely with foil and set aside. Heat oil in a large skillet. Add onion. Cook until translucent, about 4 minutes. Add tomatoes, olives, artichokes, and spinach. Cook until spinach wilts, about 4 minutes. Remove from heat and stir in cheese, salt, and pepper. Working with one dough portion at a time, roll into a 8 inch circle (or thereabout). Fill 1/2 the circle with about 1/3 c. (heaping) spinach mixture. Fold the other half over the filling, and pinch edges to seal. Place calzone on parchment-lined baking sheet. Repeat with remaining dough portions and remaining filling. Mix egg yolk and water. Using a pastry brush, brush the tops of the calzones with the egg wash. Sprinkle with the parmesan mixture. Bake at 400 for about 10 minutes, or until golden brown.

Side Salad

  • Toss vegetables with pine nuts and arrange into 4 bowls. Drizzle with vinaigrette.

Greek Vinaigrette

  • Combine all ingredients in a blender. Blend until smooth and creamy. Refrigerate unused portion. Allow to return to room temperature to use again.

Notes

NOTE 1: Regular 100% whole wheat flour works also, but I prefer the texture of the finer grind.
NOTE 2: Any active dry yeast works here, but I have found the best success with bread machine yeast.
Tried this recipe?Let us know how it was!
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