We have some lovely friends in town that make delicious homemade pizza. Their last name is “Tandy”, and because they have made their awesome pizza for so many, most people around here who know and enjoy their pizza lovingly call it “Tandy Pizza”. If you say, “We’re going to have Tandy’s Pizza for lunch,” everyone will get excited. This family has turned their pizza into a ministry, feeding loads of teenagers each week, making their pizza for large groups, baking it for kids at church camp, and the list goes on. Everyone loves the Tandys and their pizza ministry.
Well, a few weeks ago, I finally perfected my own homemade whole wheat pizza crust, and then adapted it to make calzones for a quick, grab and go meal. Malachi, our seven year old, took one bite of his and excitedly declared it to be “as good as Tandy Pizza!”. Now that is quite an honor. Ever since, Malachi has been calling these calzones “Tandy Pockets”. It seems as though the Tandys are getting the credit for allllll my hard work, but hey, I’m okay with that. (And P.S. it doesn’t really take a lot of hard work to make these. I just wanted to sound momentarily pitiful.) ;)
How to Make Whole Wheat Calzones
Whole Wheat Pizza Dough
5 cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 teaspoon sea salt
4 1/2 teaspoons active dry yeast (or 2 pouches)
2 cups warm water (The water should feel warm to the touch, but not burn your finger. How’s that for a specific temperature. This is how thorough I am…)
Mix all ingredients together, knead for 3-4 minutes, then allow the dough to “rest” for about 10 minutes (give or take). Use the dough to make two pizzas, baking for about 25 minutes each. (More specific pizza instructions coming eventually). :)
To make Calzones:
Prepare filling ingredients your family enjoys (sauce, shredded cheese, meat, peppers, olives, veggies, etc.).
Divide prepared dough into 18 balls. Roll each on a well floured surface. Top with pizza filling of choice.
Fold pocket in half and pinch ends together. Place each calzone on a baking sheet until pan is full.
Bake the pan of calzones at 375° for about 25 minutes or until calzones are golden brown. Makes about 18 calzones. Serve immediately. Or, allow the calzones to cool completely, then refrigerate or freeze them to serve another time. To reheat, place cold or frozen calzones in an oven or toaster oven for 8-15 minutes or until they are heated through.
You can also freeze these before baking if you prefer. Simply place the raw, shaped calzones on a baking sheet and freeze immediately after forming. Transfer frozen calzones into a freezer bag. Bake directly from frozen state in a 375° oven for 25-35 minutes or until golden brown.
Making these Tandy Pockets Whole Wheat Calzones is super easy, and a perfectly wonderful “Make Ahead Meal“. What are your family’s favorite pizza pocket fillers? And oh yes, these would be perfect for meat and cheese pockets, breakfast pockets, and what else can you think of?
