Whole wheat sourdough calzones with a samosa filling
I made a batch of calzones on Saturday using half a recipe of whole wheat artisan dough. A calzone is an Italian folded, half-moon shaped turnover traditionally filled with pizza toppings. A samosa is an East Indian triangular pastry traditionally made with unyeasted dough, filled with with a savory filling, and deep fried or baked. In this case, I made a mixed potato-sweet potato filling flavored with curry spices like coriander, cumin and turmeric while the dough was undergoing bulk fermentation. I decided to make small calzones using my biscuit/doughnut cutter, which I last used to make sourdough English muffins. I used approximately one teaspoon of filling per calzone/samosa.
Adapted from Wild Bread:Handbaked sourdough artisan breads in your own kitchen, 2009: After the bulk fermentation, divide dough into 16 (or more) pieces. Roll each piece into a circle about 1/8-inch thick. Alternatively, cut out rounds with a biscuit cutter. Spoon a couple of tablespoons (or less) of filling in the center of the dough. Fold the circle over on itself to form a half-moon shape. Crimp the edges with your fingers or the tines of a fork. Moisten the dough with water or oil and place on parchment-lined peel or an oiled baking sheet, cover, and let rise about 30 minutes–1 hour, depending on how fast your sourdough culture proofs. Bake at 375°F (191°C) until the calzones are lightly browned.