German-Mexican Baked Sopapilla/Calzone

This is more New Mexican style than anything, but its absolutely delicious so it really doesn't matter. If its German, Mexican or Italian your only reply will be muffled sounds of pleasure from this meal. Filled with two types of beans, onions, jackfruit, jalapeno jam, taco seasoning, cilantro, sun-dried tomatoes and covered in a whole wheat-rye crust, this can't be beat. Serve it with your favorite sauce and watch your family ask for more.

(Sopapilla/Calzone Dough Ingredients)

• 1 and 1/2 cup White Whole Wheat
• 1 cup of Dark Rye Flour
• 1/2 tbl of Baking Powder
• 1/2 tsp of Garlic Powder
• A pinch of Salt
• 3 tbl of Olive Oil
• Enough Water to Mix

(Jalapeno Jam Ingredients)

• 3 tbl of Red Pepper Flakes
• 1 Large Jalapeno Pepper
• 1/4 cup of Sugar
• 1/2 cup of Water
• 1/2 tbl Cornstarch + Water
• Juice of 1/4 Lime
• A pinch of Salt

(Filling Ingredients- you can add something different if you want)

• Refried pinto beans
• Cooked Black beans
• Chopped onions
• Cilantro
• Taco-seasoned jackfruit
• Jalapeno Jam (recipe above)
• sun-dried tomatoes(flavored with cumin, garlic powder and chili powder)

(Directions)

• Preheat oven at 400 degrees


• Sopapilla/Calzone Dough: Mix your ingredients together and knead them for about 10 minute. Coat with a light spray of oil or non-stick spray and let it rest for about an hour.


• Jalapeno Jam:: Cook this once all of the fillings have been added so that it has no chance of crystallizing.
• Mince up your jalapeno (keep the seeds) and throw away the stem.
• Boil your sugar and water (no cornstarch water mixture) and then throw in the jalapeno.
• Let it simmer for about 10-15 minutes with a lid on the pot and then add your lime juice and salt.
• Add the other pepper flakes a few moments later and then add your cornstarch mixture, after it simmers a bit more you can turn the heat off. Use warm so that it has no chance of crystallizing.


• Assembly: Spread your desired fillings on one half of the dough. Be sure to add extra jalapeno jam around the edges to help seal.
• Fold dough over the filling and pinch the edges. Spray calzone with more non-stick spray, cover in sea salt and cut three slits into the pastry.
• Bake at 400 degrees for about 25 minutes, then coat with more jam and turn the heat up to 450 degrees. Heat until glazed.
• Cut into serving pieces with salsa and enjoy.