If you're craving something warm and doughy but still Kenzai compliant, we've got you covered with this Kenzai Calzone. This recipe gives you some basic suggestions, but you can get creative and substitute in your favorite protein and vegetables.
Kenzai Calzone
INGREDIENTS
Self-rising flour
Yogurt
Broccoli
Turnips
Carrots
Cumin seeds
Pepper
Rosemary
1 Egg
PREPARATION
Dough: Knead 1 cup of self-rising flour and 1 cup of yogurt together. Add flour as needed to avoid it sticking to your fingers. Let sit for 45min under a damp cloth at room temperature.
Filling: Boil veggies (e.g. broccoli, turnip, carrots, tomatoes) and purée them. Add cumin seeds, pepper, rosemary and any other spices you like. Mixed the puréed vegetables with an egg (breakfast option). For a lunch option, replace the egg with a meat for protein.
Flatten the dough into a circle, put a small amount of vegetable/protein filling in the middle, fold one half over the other, and pinch the edges together. Breakfast carbs allowance are low so the calzone may not close easily if you comply with the required carbs quantities; in that case you can use a ramequin. Bake in pre-heated oven at 365-390F (180-200C) for about 20 minutes.
Note: Wet dough is a lot heavier than cooked dough, so count 100g of wet dough for 50g of cooked dough.
Tomas spends his days traveling back and forth between Hong Kong and Shenzhen to support his clients as an MD with Accenture Strategy. Occasionally he travels the world on management consulting engagements and tries to remember to bring all the Kenzai equipment and uses the hotel kettle to make Kenzai-compliant meals.
When not on the road for work, Tomas likes to spend time with his wife and their two children traveling together and discovering the world. Tomas is a triathlete and ran a half Iron-man (way back in the days...), and thanks to Kenzai, is aiming to get back on the saddle for a spin, a dive and a run soon...