I decided to make calzones for dinner last and, after a bit of internal swithering, I thought I’d experiment with adding strong brown flour to the dough. I was a little concerned because pizzas/calzones are a nice treaty weekend meal and one of Mr Chilli’s favourites so I really didn’t want to ruin them.
I decided that going for 100% wholewheat the very first time might be a bit of a shock to our systems, so I split it almost half and half, with slightly more brown flour. Much to my surprise it was delicious! Mr Chilli noticed that something tasted different about the base, but couldn’t put his finger on it until I told him, and both of us are happy to make it that way again. It is more expensive to use brown or wholewheat flour though – this is one area where trying to save money clashes with eating healthily (in fact this is true of brown rice and pasta too. I have no idea why brown flour is more expensive – I mean, it’s less refined so surely it should cost less??)
We did serve the calzones with an enormous side salad as well (the whole bag between us instead of our usual 1/2 to 2/3) on the premise that calzones, even wholewhat ones, do need extra help to be considered a balanced meal.
Wholewheat calzones (makes two – mine was normal and Mr Chilli’s was enormous)
For the dough:
- 100g strong brown flour 9p
- 75g strong white flour 4p
- 1 tsp easy-bake dried yeast 7p
- 1/2 tsp salt (I put in a whole tsp and it was too salty, so I’d reduce next time) less than 1/2p
- 1/2 tsp sugar less than 1/2p
- 1 tbsp olive oil 10p
For the filling:
- Whatever you want! I used a tomato sauce (can use watered-down purée like I do for my pizzas but this was leftover chilli sauce from a meal earlier this week, so counting as free), a ball of mozzarella (83p), about 60g mature cheddar (43p), 1 small sliced onion (3p), three sliced mushrooms (12p), 40g sweetcorn (4p) and 40g pepperoni for Mr Chilli (50p)
Mix the dry ingredients for the dough and stir in the oil. Add some slightly warm water, a bit at a time, to make a dough that sticks together without being sticky – if you do add a little too much, you can add a little flour to correct in.
Knead for a few minutes on a lightly floured surface and then set aside in a warm place, covered, to rise for about an hour or a bit more, until doubled in size.
Preheat the oven to 220C. Knock back, split into two and roll each ball out as thin as you can. Layer the toppings on one half of each round, fold over and press the edges shut with a fork. Make a couple of holes in the top to let the steam out.
Bake for 12-15 minutes until nicely browned and serve with a side salad.
15p per calzone base, and I spent £1.95 on toppings for the two – obviously your cost may vary – and about £1.15 on a massive salad for an overall cost of £1.70 per head. Not the cheapest but cheaper than Dominoes! Costs can be reduced by not adding meat, using cheaper cheese and by serving with a cheaper side dish.