This Indian style veggie calzone or Pizza Parantha is an absolutely easy snack recipe where you get to play your own pizza master. A simple dough rolled and stuffed with whatever pizza recipe topping you have at home. It just can’t get easier. My favourite part is slicing it in half and see the melted cheese oozing out of it.
This loaded cheese calzone made on a skillet uses chapati or roti dough, which is a no-yeast plain whole wheat flour. You can use any of your favourite pizza recipe topping to make this delicious parantha style skillet calzones.
Paranthas are Indian flatbreads stuffed with a variety of stuffing that can range from anything, veggies to minced meat. Parantha recipes are very popular among those who are looking for wholesome and hearty breakfast to kickstart their day. Even now, many north Indian families prefer paranthas over cereals or bread for breakfast.
But this pizza style parantha is very popular as an evening snack, especially with the kids who are always looking for a snack that excites their taste buds. So basically these are stuffed pizza bread like calzones but made using very simple ingredients including a no-yeast no-proof dough.
Here in this easy cheese stuffed parantha recipe, we are going to use a simple whole wheat flour dough kneaded with water, a drizzle of oil and a touch of salt. For the stuffing, we use toppings and cheese that we use for pizza. To get such stringy stuffing inside, use mozzarella cheese along with other varieties of cheese.
Let’s see what goes into these Pizza style Paranthas.
How to make Pizza Parantha or Skillet Calzones – Ingredients list
- Whole Wheat Flour
- Refined Sunflower oil to fry the paranthas
- Vegetable fat or ghee to prepare the dough
- Cheese – Mozzarella, Cheddar, etc.
- Sliced Parika
- Sliced Olives
- Dried herbs like oregano, rosemary, dried chilli flakes, etc.
The dough has to be soft and very pliable. Here, I have used 100% whole wheat flour and rubbed in some vegetable fat. This will make the paranthas flakier and crispy. Once the fat was rubbed uniformly through the flour, I added water and kneaded it into a soft dough.
This parantha recipe is so versatile that you can use it for any kind of stuffed parantha recipe. Like I have used it here for making the stuffed keema parantha
Next, all you have to do is pinch off a ball of dough and roll it big. Then place the topping ingredients on one half and cover it with the rest half. Crimp the edges using a fork so that it remains sealed as the cheese melts inside while frying.
Here, you can use any combination of toppings for stuffing. You may use some pizza sauce as well to add some tang along with sliced veggies like onion, capsicum, tomatoes, etc. Really, its all on you to decide what goes into this pizza style stuffed parantha!
Make-ahead or Freezing Option
You can knead the dough and refrigerate it in an airtight container. Before making the paranthas, simple defrost the dough or allow it to sit on your countertop for an hour or so.
You can also make these paranthas ahead by rolling them and then freezing them in a stack with a sheet of parchment paper between two paranthas.
Few more Parantha recipes from my Blog:
- Cheese Parantha Recipe
- Chatur Porota | Bihari Sattu Paratha Recipe
- Bengali Moglai Porota | Mughlai Parantha Recipe
- Palak Parantha | Spinach Flat Bread Recipe
- Dimer Porota | Bengali Egg-Stuffed Parantha
- Stuffed Keema Paratha Recipe
This Indian style veggie calzone or Pizza Parantha is an absolutely easy snack recipe where you get to play your own pizza master. A simple dough rolled and stuffed with whatever pizza recipe topping you have at home. It just can't get easier. My favourite part is slicing it into half and see the melted cheese oozing out of it.
- 2 cups Whole Wheat Flour
- 2 tbsp Ghee or Vanaspati
- 1 tsp Salt
- Water to knead the dough
- Mozzarella Cheese
- Sliced Jalapenos
- Sliced Red Paprika
- Sliced Olives
- Dried Herbs
- Pizza Sauce
Mix the Flour with Salt before adding the Ghee and rubbing it in till it becomes smooth and there are no lumps left.
Now, start kneading the dough by adding water gradually. Once it is soft and supple, keep it covered and allow it to rest.
Pinch off a ball of dough and roll it big. Then place the topping ingredients on one half and cover it with the rest half.
Crimp the edges using a fork so that it remains sealed as the cheese melts inside while frying.
Fry these Paranthas on a hot skillet till they turn golden and crisp on both sides. Don't forget to fry the spine by holding it with a tong.
Serve hot. Be careful, the melted cheese inside will be hot.