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Calzone Pizza Recipe | Stuffed Pizza

calzone pizza recipe with step by step photos and video

Calzone Pizza Recipe || Stuffed Pizza || How to Make Calzone Pizza with step-by-step photos and video.

Calzone pizza is a delicious Italian dish originating from Naples. It consists of a flaky, golden-brown crust that is folded into a crescent shape and stuffed with various fillings and cheese. While it shares similarities with pizza, it is not the same. In my first attempt at making a calzone, I used minced meat filling combined with a creamy white sauce, and I’m happy to report that it turned out successfully. You can customize your calzone with a variety of fillings, including vegetables, chicken, beef, and mutton. To give my calzone a spicy kick, I added red chili powder. While traditional Italian pizza typically uses paprika, I opted for red chili powder to suit my taste. Feel free to adjust the spice level to your preference!

My Latest Video Calzone Pizza Recipe:

I have already shared homemade pizza dough and pizza sauce recipes in my previous post. As well as you can also check out mince stuffed burgers, Afghan flat naan, chicken bread rolls, and chicken stuffed buns. read

Tips for making Perfect Calzones:

The part of this calzone recipe that requires the most skill is making the dough. Our homemade Pizza Dough recipe is our tried and true method and has all the instructions you need to break down making pizza dough at home.
Fully sauté the mince before filling. Make sure to sauté your mince before filling the calzone. Sautéing the mince releases most of its liquid, so you won’t wind up with a soggy calzone.
Don’t overstuff it! When filling a calzone pizza, add less cheese and mince filling than you think you’ll need. An overstuffed calzone will start oozing in the oven, and the crust will get soggy. Overfilling it will also make it tougher to crimp the edges of the calzone closed and will make the whole process incredibly messy (it’d still be delicious though!

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To prepare this recipe, first knead the pizza dough and let it rise for an hour. Follow the best homemade pizza dough.

"Gather all the required ingredients and prepare them accordingly."

Take a saucepan and add butter. Heat it on a low flame until the butter is melted. Once the butter has melted, add chopped garlic and sauté it on a low flame for a minute.

Then pour in milk, followed by cream and cheese. Stir everything well on a low flame until everything is incorporated. Remove it from the flame. Your white sauce is ready! You can keep it aside for later use.

Take another pan or pot and add oil. Heat it up and then add chopped onions. Sauté them for 3-4 minutes on medium flame until they become translucent. Now add the mincemeat and fry it with the onions until the water dries up.

Add the powder and spices, mix well, and then add the herbs. Keep mixing on low-medium flame while adding mushrooms and white sauce to the mince.

Stir to combine well.

Allow the minced meat to cook on medium flame until

the oil is absorbed. Separates. Then, add flour to the meat and stir well to combine. The filling is now ready to be set aside.

Punch the dough to remove excess air, shift it to the working surface, dust the flour_knead the dough again for 2-3 minutes, and divide into equal portions. Then give it a ball shape.

Take one dough ball and place it on a floured surface. Gently press the dough ball and then roll it until it becomes a round shape of around 5-6 inches in diameter. Use a fork to pierce the roti to prevent it from puffing up. Next, apply pizza sauce on one half of the dough circle.

Add the mince filling mixture, cheese, black olives, and a pinch of oregano to the same half of the dough. Be sure to leave about ½ inch of space around the edge of the dough.

Fold the dough in half to form a half-moon shape, crimp the edges with a fork, and transfer the calzone to the baking tray using a spatula.

Repeat the same process for all three calzones, and place them on the baking tray. Cover the tray and allow the calzones to rise for an additional 20 minutes. In the meantime, preheat the oven to 200°C.

Brush the calzones with a milk wash and then make small slits with a sharp knife. Bake the calzones at 200°C until they are golden brown, which should take around 20-25 minutes.

Remove calzones from the oven and spread butter on top.

Cover with a kitchen napkin and let sit for 5 minutes.

After allowing it to cool, slice the dish from the center to reveal a cheesy, golden-brown, flaky crust.

Transfer to the serving plate.

Serve with French fries and ketchup.p

Bakery Style Zeera Biscuits Recipe

Sana Rasheed Add Comment

jeera biscuits recipe with step by step photos and video

Zeera Biscuits | Jeera Biscuits || How to Make Jeera Cookies with step-by-step photos and video.....

Zeera Biscuits are ideal for tea time little sweet and a little salty. I love to dip them in my chai, so yummy. These biscuits are very different from cookies. Biscuits are supposed to be crunchy and crispy, while cookies are soft, flaky, and chewy.y

In Pakistan, we mostly call it a biscuit, not cookies. Anyhow, these biscuits are great with tea, so I made them crispy and baked them for a longer time. I baked till the edges were nicely golden brown in colour.

If you are not like crispy biscuits, bake them for ashorters time

I didn’t sprinkle cumin on top, because I don’t like too much cumin in biscuits, but if you are a fan of more cumin in biscuits, you can sprinkle it at the time of cutting cookies

My Latest Video Zeera Biscuit:

Though I have tried many times before to bake this biscuit, they never tasted the way Iwanted themt to, but now Alhamdulillah I have achieved the goal of the authentic bakery biscuit taste.

The next goal is a mine of another biscuit that we call here anda biscuit, the most popular biscuit of bakeries in Pakistan. Zeera biscuit to make, so try these out and assure you won’t be disappointed.d

Tips:

All baking ingredients should be at room temperature.

I used one egg in the recipe, but if you are vegan or vegetarian, you can skip the egg and use room temperature milk when kneading the dough if needed.

To enhance the flavor of the zeera biscuits, lightly roast the cumin seeds for 30 seconds.

Using melted butter reduces the risk of the egg curdling after it has been added to the creamed butter and sugar.

For baking, a rough pateela can be used. Preheat the oven and bake the biscuits for 25-30 minutes.

First, bake them on medium-high heat for five minutes, then reduce the heat to low and continue baking on low-medium heat until the edges are browned.

If you have tried this Zeera Biscuits Recipe,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

In a mixing bowl, add butter and powdered sugar.r

And whisk them with a hand whisk or hand beater until they turn to a creamy texture.

Put the egg in the bowl and whisk it together with a light hand to prevent curdling the egg.

Sift the flour with baking powder and salt. Batter in two portions. I added directly, with the first portion, add cumin seeds and mix with a spatula.

Then add the second flour portion and mix with your hand until it comes together in the form of dough.

It will look a bit sticky. Keep it in the refrigerator for 30 minutes to set

Spread the sheet on the working surface and place the biscuit dough.

And cover with other plastic, press it with the help of a rolling pin till it becomes a round disc shape, and keep it 1/4 inch thick.k

Cut into different shapes using a cookie cutter

I cut them into small round cookies.

Place the cookies in a baking tray and press each biscuit with a fork.k

Then bake at 180 c for 20-25 minutes or until the edges get brown in colour.

Zeera biscuit is ready to serve with tea.

Palak Pakoda Recipe

Sana Rasheed Add Comment

Palak Pakoda | Spinach Pakora | How to Make Palak Pakora with step-by-step photos

Palak Pakodas are delicious, crispy, and flavored deep-fried spicy snacks that are made of gram flour, spinach, and basic spices. Pakoda or pakora are deep-fried tea-time snacks from Pakistani cuisine.

These palak pakoras are one of the most popular and hot favorite snacks. Spinach itself is a very tasty veggie from which you can cook many other recipes, such as Palak gosh, Palak Aloo, Palak Paratha.

This crispy palak pakora just happened on a weekend when I had some spinach leftover and had to finish it up. These are good to serve hot with a cup of Pakistani Masala Chai,

To make crispy pakora, I just dry roast besan for a while so that all moisture can be absorbed, as spinach naturally contains a lot of water, which is why when they’re combined with gram flour_can not turn crisp as required in this recipe. Secondly, here I also used double frying method so that the fritters would be crisper and crunchier

For more Pakoras Recipes:

Bread patita

Chana dal Pakoda

Masoor dal pakoda

Mixed Veggie Pakoda

Chicken Pakoda

Egg pakoras

If you have tried this Palak Pakora Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Wash and rinse palak very well in enough water, drain completely. Take all ingredients and prepare all veggies.

Heat the pan and dry roast the gram flour on a low flame.

Transfer all chopped veggies, spinach, onion, and green chilies to the bowl.l

Transfer the roasted gram flour to the veggie bowl, then add powdered spices.

Stir to combine well together and mix it with the help of fingers by adding water little by little. And then rest for 20minutes. Cover the lid and set aside.