These naan calzones will be featured in a backcountry cookbook being produced by Kevin Outdoors. Check out his channel to stay posted on that release. In the meantime:
Vegetarian Naan Calzones
Ingredients (serves two)
2 pc garlic naan bread
2 cups shredded chese
1/3 cup garlic pizza sauce
1 cup dehydrated vegetables (mushroom, bell pepper, spinach, onion, tomato)
1) Rehydrate your vegetables first. 2) While the veggies are coming back, spritz (lightly spray) both sides of the calzone with water. Lightly toast one side of the naan. Spritzing and toasting will make the naan doughy. 3) Remove the naan and cover the toasted side with pizza sauce, cheese and veggies (don’t overfill or it will spill out). 4) Fold in half and place back on the pan to toast the other side of the naan and melt the cheese, flipping once, until lightly toasted.
Note: Some cookware/pans will not accommodate the diameter of naan bread. 10″ pans fit naan bread nicely (and full-size tortillas). Pita bread can be substituted for naan, but it’s much less doughy. I use the Sea to Summit 10″ Alpha pan.
Vegetarian Naan Calzones
Ingredients (serves two)
2 pc garlic naan bread
2 cups shredded chese
1/3 cup garlic pizza sauce
1 cup dehydrated vegetables (mushroom, bell pepper, spinach, onion, tomato)
1) Rehydrate your vegetables first. 2) While the veggies are coming back, spritz (lightly spray) both sides of the calzone with water. Lightly toast one side of the naan. Spritzing and toasting will make the naan doughy. 3) Remove the naan and cover the toasted side with pizza sauce, cheese and veggies (don’t overfill or it will spill out). 4) Fold in half and place back on the pan to toast the other side of the naan and melt the cheese, flipping once, until lightly toasted.
Note: Some cookware/pans will not accommodate the diameter of naan bread. 10″ pans fit naan bread nicely (and full-size tortillas). Pita bread can be substituted for naan, but it’s much less doughy. I use the Sea to Summit 10″ Alpha pan.
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