Something savoury this week – mini calzones.
These are just a variation on my savoury calzones recipe, but I wanted to make a non-wheat pizza dough as I’m trying to cut down on wheat. We had the big calzones with a potato, mince and gravy filling; and since there is always at least one ball of dough left over I made mini calzones with the leftovers and froze them to have as snacks. They are great warm or cold, so a good one for keeping in the freezer and thawing in the lunch box. Fill them with whatever you want, they are much easier to hold and eat than sandwiches or wraps, so you can have a greater variety of fillings.
Savoury Calzone with potato, mince and gravy filling, using sweet potato spelt and rye dough.
Previous Lunch Box Wednesday Posts:
Lunch Box Wednesday #1 – Rice Balls, Egg Rolls, Carrot and Zucchini Muesli Bars
Lunch Box Wednesday #3 – Squeeze’ems
Low Chemical / Failsafe, Moderate Salicylates, Amines Pizza dough recipes: Filling Suggestions:Mini Calzones
Serves
8
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes
Allergy / Intolerance
Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for
Amines Challenge, Dairy / Lactose Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, RPAH Elimination Diet – Very High Chemical, Salicylate Challenge, Salicylates & Amines
Meal type
Appetizer, Lunch, Lunch Box, Savoury Snack
Misc
Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Ingredients
Directions
Note
Print recipe
Mince and “Gravy”
| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Amines Challenge, Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical |
| Meal type | Ingredient |
| Misc | Freezable, Pre-preparable, Serve Hot |
Ingredients
- 500g beef mince
- 1/2 cup veloute (Refer to recipe)
- 1/2 cup no-tomato sauce (Refer to recipe)
If amines are tolerated (Optional)
- 3 or 4 Slices preservative-free bacon (chopped)
Directions
| 1. | Cook the mince in a non-stick frying pan until cooked through. |
| 2. | Add the no-tomato sauce and veloute and stir through. |
| 3. | Add in the bacon (if using) and allow to simmer until the liquid thickens like gravy. |
Note
Low Chemical /Failsafe, Very High Amines if using bacon.
This mince can be served as is with vegetables, or stirred through pasta or rice. It is also great as a topping on pizzas, or as a filling in sandwiches, wraps or calzones.
Veloute is a white sauce made using stock - refer here for the recipe. The No-Tomato Sauce recipe can be found here.
Avoid browning the meat if amines are a problem, adding some water to the pan can help with this.
Sweet Potato, Spelt and Rye Pizza Dough
| Serves | 4 |
| Prep time | 1 hour, 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Dairy / Lactose Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Ingredient |
| Misc | Pre-preparable |
Ingredients
- 400g sweet potato
- 3 1/2 cups white spelt flour
- 2 cups rye flour
- 2 teaspoons Lowan's Dried Instant Yeast
- 30ml sunflower oil
- 2 teaspoons salt
- Extra spelt flour
- 250ml warm water
Directions
| 1. | Cook the sweet potato (steam, boil or microwave) then place into a food processor and whiz until pureed. Set aside to cool. |
| 2. | Place the warm water, yeast and oil into the bowl of an electric mixer with a dough hook. Stir to combine then allow to sit for 5 minutes. |
| 3. | Sift the flours together in a separate bowl. |
| 4. | Add the flours, salt and sweet potato to the mixer bowl. Mix on 1.5 - 2 speed until all the dough comes together on the hook. If the dough is too sticky and not coming off the bowl, add some more flour. The bowl should be almost completely clean. |
| 5. | Knead the dough on speed 2 for 2 minutes. |
| 6. | Remove the dough from the hook and place it back in the bowl. Cover the bowl with a clean tea towel and let it stand for about 30 minutes, or until it has doubled in size. |
| 7. | Punch the dough down then gently break it into 4 pieces. Gently roll each piece into a ball and set aside, covered, to rise for another 15 minutes. |
| 8. | If you're not making the pizzas straight away, wrap each ball in some cling film and store it in the fridge until ready to use. The pizza dough can also be stored like this in the freezer. Allow it to thaw at room temperature before using. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
This recipe makes 4 balls of pizza dough, which will each make a 25- 30cm pizza.
If you want a low chemical pizza, I have a plain pizza dough recipe as well.
