We Bare Bears - Calzone Pockets by Ice Bear
We Bare Bears - Calzone Pockets by Ice Bear
Ingredients
For the Dough
- 240 ml warm water
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 300 g bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Filling
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 400 g crushed tomatoes
- as needed salt, to taste
- as needed pepper, to taste
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni, sliced
For the Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- 1
In a medium-sized bowl, combine 240 ml warm water, 1 teaspoon sugar, and 1 teaspoon active dry yeast. Stir gently.
⏱️ 1 min
- 2
Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 5 min
- 3
In a separate large bowl, combine 300g bread flour and 1 teaspoon salt. Whisk them together.
⏱️ 2 min
- 4
Pour the yeast mixture and 2 tablespoons olive oil into the dry ingredients.
⏱️ 1 min
- 5
Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 2 min
- 6
Transfer the dough to a lightly floured surface. Knead the dough for 5-7 minutes until it is smooth and elastic.
⏱️ 7 min
- 7
Lightly oil the inside of a clean bowl. Place the kneaded dough in the bowl, turning it once to coat.
⏱️ 1 min
- 8
Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 9
While the dough is rising, heat 1 tablespoon olive oil in a pan over medium heat.
⏱️ 1 min
- 10
Add the 1/2 chopped onion and sauté for 3-5 minutes until it is softened and translucent.
⏱️ 5 min
- 11
Add 2 cloves of minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes to the pan. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 12
Stir in 400g crushed tomatoes. Bring the sauce to a simmer.
⏱️ 2 min
- 13
Reduce the heat to low and let the sauce cook for 15-20 minutes, stirring occasionally, until it has thickened.
⏱️ 20 min
- 14
Season the sauce with salt and pepper to taste. Remove from heat and let it cool completely before using.
⏱️ 1 min
- 15
Preheat your oven to 200°C.
⏱️ 10 min•🌡️ 200
- 16
Once the dough has risen, gently punch it down to release the air.
⏱️ 1 min
- 17
Divide the dough into 8 equal pieces.
⏱️ 2 min
- 18
On a lightly floured surface, roll each piece of dough into a 15cm (approximately 6-inch) circle.
⏱️ 4 min
- 19
Place 1-2 tablespoons of the cooled tomato sauce on one half of each dough circle, leaving a small border around the edge.
⏱️ 4 min
- 20
Sprinkle 1 cup shredded mozzarella cheese and a few slices of 1/2 cup pepperoni over the sauce.
⏱️ 2 min
- 21
Fold the other half of the dough over the filling to create a crescent shape.
⏱️ 2 min
- 22
Use a fork to firmly crimp the edges of each calzone pocket, sealing the filling inside.
⏱️ 4 min
- 23
Line a baking sheet with parchment paper. Carefully transfer the assembled calzone pockets to the prepared baking sheet.
⏱️ 2 min
- 24
In a small bowl, whisk together 1 egg and 1 tablespoon water to create an egg wash.
⏱️ 1 min
- 25
Brush the tops of the calzone pockets with the egg wash.
⏱️ 2 min
- 26
Bake the calzone pockets in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up.
⏱️ 20 min•🌡️ 200
- 27
Once baked, remove them from the oven and let them cool slightly on the baking sheet before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
We Bare Bears - Calzone Pockets by Ice Bear
For the Dough
- 240 ml warm water
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 300 g bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Filling
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 400 g crushed tomatoes
- as needed salt, to taste
- as needed pepper, to taste
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni, sliced
For the Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- 1
In a medium-sized bowl, combine 240 ml warm water, 1 teaspoon sugar, and 1 teaspoon active dry yeast. Stir gently.
⏱️ 1 min - 2
Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 5 min - 3
In a separate large bowl, combine 300g bread flour and 1 teaspoon salt. Whisk them together.
⏱️ 2 min - 4
Pour the yeast mixture and 2 tablespoons olive oil into the dry ingredients.
⏱️ 1 min - 5
Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 2 min - 6
Transfer the dough to a lightly floured surface. Knead the dough for 5-7 minutes until it is smooth and elastic.
⏱️ 7 min - 7
Lightly oil the inside of a clean bowl. Place the kneaded dough in the bowl, turning it once to coat.
⏱️ 1 min - 8
Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 9
While the dough is rising, heat 1 tablespoon olive oil in a pan over medium heat.
⏱️ 1 min - 10
Add the 1/2 chopped onion and sauté for 3-5 minutes until it is softened and translucent.
⏱️ 5 min - 11
Add 2 cloves of minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes to the pan. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 12
Stir in 400g crushed tomatoes. Bring the sauce to a simmer.
⏱️ 2 min - 13
Reduce the heat to low and let the sauce cook for 15-20 minutes, stirring occasionally, until it has thickened.
⏱️ 20 min - 14
Season the sauce with salt and pepper to taste. Remove from heat and let it cool completely before using.
⏱️ 1 min - 15
Preheat your oven to 200°C.
⏱️ 10 min•🌡️ 200 - 16
Once the dough has risen, gently punch it down to release the air.
⏱️ 1 min - 17
Divide the dough into 8 equal pieces.
⏱️ 2 min - 18
On a lightly floured surface, roll each piece of dough into a 15cm (approximately 6-inch) circle.
⏱️ 4 min - 19
Place 1-2 tablespoons of the cooled tomato sauce on one half of each dough circle, leaving a small border around the edge.
⏱️ 4 min - 20
Sprinkle 1 cup shredded mozzarella cheese and a few slices of 1/2 cup pepperoni over the sauce.
⏱️ 2 min - 21
Fold the other half of the dough over the filling to create a crescent shape.
⏱️ 2 min - 22
Use a fork to firmly crimp the edges of each calzone pocket, sealing the filling inside.
⏱️ 4 min - 23
Line a baking sheet with parchment paper. Carefully transfer the assembled calzone pockets to the prepared baking sheet.
⏱️ 2 min - 24
In a small bowl, whisk together 1 egg and 1 tablespoon water to create an egg wash.
⏱️ 1 min - 25
Brush the tops of the calzone pockets with the egg wash.
⏱️ 2 min - 26
Bake the calzone pockets in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up.
⏱️ 20 min•🌡️ 200 - 27
Once baked, remove them from the oven and let them cool slightly on the baking sheet before serving.
⏱️ 5 min