Cauliflower and Sun-Dried Tomato Calzones
Note: This dough must be prepared in advance. You can easily make a half batch of these. They also freeze well, which makes them handy to bring to work for lunch or warm up for a quick dinner. If you prefer not to make the dough yourself, Rhodes 100% Whole Wheat Texas Rolls frozen dough works well in the recipe, as does a 1-pound loaf, thawed and cut into eight portions. From Robin Asbell.
• 2 tsp. dry yeast
• 1 tsp. sugar
• 1 tbsp. extra-virgin olive oil, plus extra for dough
• 2 1/2 c. whole-wheat flour
• 1/2 tsp. salt
• 3 tbsp. extra-virgin olive oil, divided
• 2 large onions, chopped
• 6 c. small cauliflower florets, about 1 large head
• 6 tbsp. white wine
• 8 oz. chèvre cheese, or vegan cream cheese
• 1 c. sun-dried tomatoes
• 4 garlic cloves, chopped
• 1 c. freshly chopped parsley
• 1 tsp. salt
• 1/2 c. shredded Parmesan cheese, optional
To prepare dough: If using frozen dough (see Note), take the rolls out of the freezer, place in a container with at least an inch between them, and cover. Let the dough thaw in the refrigerator overnight, or thaw at room temperature for 3 hours.
If making dough, place 1 cup warm water in a large bowl (or the bowl of a stand mixer). Stir in the yeast and sugar and let bubble for about 5 minutes. Add 1 tablespoon olive oil and stir.
In a medium bowl, stir together the whole-wheat flour and salt. Using a large spoon (or the dough hook on a stand mixer), stir in the flour and salt to the yeast mixture, until a soft dough forms. On a lightly floured work surface, knead the dough for about 5 minutes, then transfer dough to an oiled bowl. When the dough has doubled in size, about an hour, divide into 8 portions and form each into a ball. Cover with a damp towel and let dough rise for at least 15 minutes, then form into calzones (see below).
To prepare filling: In a Dutch oven or 4-quart pot, drizzle 1 tablespoon olive oil and place over medium-high heat. Add the onions and stir. When the onions start to sizzle, reduce the heat to medium-low and stir occasionally until onions are very soft and golden, about 20 minutes. Increase the heat to medium-high. Add the cauliflower and stir until hot, then add the wine and cover the pot. Reduce the heat to medium-low. Braise the cauliflower until tender, about 5 minutes. Uncover the pot and stir until all the wine has evaporated and the pan is dry. Transfer the cauliflower to a large bowl. Let cool. Crumble in the chèvre (or nondairy cream cheese) and toss to mix.
In a saucepan over medium-high heat (or in a microwave oven), bring 2 cups water to a boil. Place the sun-dried tomatoes in a heat-safe bowl and pour boiling water over them to cover. Let stand until tomatoes are hydrated, about 15 minutes. Drain, discarding the liquid, and squeeze the excess liquid from the tomatoes, discarding the liquid. In a food processor fitted with a metal blade, combine the garlic, parsley and drained tomatoes, and process to chop finely. Scrape down and repeat until a coarse paste forms. Drizzle in the remaining 2 tablespoons olive oil, add the salt, and process to mix. Scrape the tomato pesto out into a small bowl.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Fill a small bowl with water. On a lightly floured work surface, using a lightly floured rolling pin, roll out each dough portion to make an 6-inch by 8-inch oval. Place a packed 1/2 cup measure of the cauliflower mixture on the lower half of each oval, leaving a clean outer edge, and top with a tablespoon of the tomato pesto. Dip a pastry brush in water and use it to dampen the outer edge of the dough, then fold the upper half of the dough over the filling, pressing the dough together at the rounded edge. Use a fork to seal the edge. Place calzones 2 inches apart on the prepared pan. Let dough rise, at room temperature, for about 15 minutes.
When ready to bake, sprinkle tops with Parmesan cheese, if desired. Bake until dough is golden and firm, about 15 to 20 minutes. The frozen dough bakes in 15 minutes; the homemade dough may take longer. Remove from oven and transfer calzones to a wire rack to cool slightly. Serve hot.
Nutrition information per serving:
Calories 335 Fat 14 g Sodium 620 mg
Carbohydrates 42 g Saturated fat 5 g Total sugars 7 g
Protein 14 g Cholesterol 15 mg Dietary fiber 8 g
Exchanges per serving: 2 vegetable, 2 starch, ½ high-fat protein, 1 ½ fat.