Lentil Mushroom Feta Calzones

These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. 

I made these into four large calzones to feed four hungry people but the dough and filling could be easily divided into small portions to make more smaller calzones. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy. 

Lentil Mushroom Feta Calzones

The folding technique for the edges of the calzones is one that is employed by the bakers of the traditional Cornish pasty. Except I like to leave the little tail out rather than tucking in under. Check out how here: Cousin Jack's Pasty Co.

Ingredients

For the dough:

3/4 cup or 180ml lukewarm water (not hot)

1 teaspoon active-dry yeast

1/4 teaspoon sugar

2 cups or 250g strong bread flour, plus more if needed

1 teaspoon salt

Drizzle olive oil for the dough bowl

For the filling:

1/2 cup or 110g uncooked or 1 1/8 cups or 220g cooked/rinsed Puy (French) lentils (If you are cooking them, boil with 1/2 teaspoon baking soda till tender. Drain and rinse.)

6 1/3 oz or 180g baby portabella mushrooms

2-3 medium cloves garlic

Drizzle of oil for the cooking pan

1 medium tomato – about 4 2/3 oz or 130g, cut into small pieces

1 fresh jalapeño, optional but recommended, chopped 

Method

Put the yeast and sugar in a bowl. Pour in the warm water and give it a stir. Set aside for a few minutes. It should start to get foamy on top. 

In a large bowl or the bowl of your stand mixer, whisk the flour and salt together. Pour in the yeast mixture and mix well to form a soft dough.

Using the dough hook on the stand mixer, or kneading by hand against the counter, knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to the bowl or your hands, add a tablespoon of flour at a time until it’s easier to work with.

Avoid adding too much flour if possible. I didn’t add any this time whereas the last time, I added two tablespoons. This is the sort of thing that can change with your flour and the humidity in the air. 

If you're planning to make the calzones today, then give the dough a rise. Clean out the mixing bowl, coat it with a little oil, and transfer the dough back inside. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise until doubled in size, 1 to 1 1/2 hours.

Alternatively, you can store the dough in the fridge and make the calzones the next day. Cover the bowl with plastic wrap and refrigerate. 

Either way, make the filling which can also be stored in the refrigerator overnight or cooled and used the same day. 

Put the cooked, rinsed lentils in a mixing bowl that is large enough to hold all of the filling ingredients, with room to stir. 

Clean and chop the mushrooms and mince the garlic. 

Drizzle a little oil into a big the pot and add the garlic. 

Cook it briefly, making sure it doesn’t burn, then add the mushrooms. 

Cook them until golden. Add them to the lentil bowl. 

Add the tomato and jalapeño, if using, to the now empty pot along with another drizzle of oil. 

Cook for 8-10 minutes, until the tomato and jalapeño are well cooked and slump into a paste. Add the paste to the lentil/mushroom bowl and stir well. Leave to cool. 

Once the rest of the filling is cool, crumble the feta and gently fold it in. 

Take the dough out of the refrigerator about half an hour before you are ready to bake. Preheat your oven to 350°F or 180°C.

Divide the dough into four balls.

Roll one ball of dough out into a thin circle about 7 in or 17.75cm across. 

Put about 1/4 of the cooled filling (about 5 1/3 oz or 150g) on one side of the circle.

Gently lift the other side up and over, pressing the air out as you stick the edges of the two halves together.

Starting on one side of the semi circle, crimp the edges to seal the calzones. (See note above the ingredient list for a link to an instructional video.) Repeat until all of the calzones have been filled and formed.

Transfer the calzones to your baking tray, leaving enough room between them so that they can rise while baking. Brush the tops lightly with olive oil.

Bake in your preheated oven for 25-30 minutes, or until golden brown and puffed.

These can be eaten hot or at room temperature. 

Enjoy! 

It’s Sunday FunDay and since it’s National Picnic Month, we are going on a picnic! Hope the weather is fine where you live. Check out all the great recipe links below. Many thanks to our host, Camilla at Culinary Cam!

• A Crostini Array by Culinary Cam
• Bacon & Chive Deviled Eggs with Hot Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Truffle Cookies by Karen's Kitchen Stories
• Eggless Brookies - Brownie Cookies by Sneha's Recipe
• Grill Cake (and Vanilla Cake Recipe) by Amy's Cooking Adventures
• Lentil Mushroom Feta Calzones by Food Lust People Love
• Lobster Roll Pasta Salad by A Day in the Life on the Farm
• Mayo-less Tuna Salad by Our Good Life

 

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