Oh how I love Calzones! And now they are easier than ever with your Artisan bread dough from the fridge! You really can make them in no time at all because the dough is already to go, no first raising. I will give you a different dough recipe that I grew up on from my mother's cook book of course, and her filling, both of which are so delicious. The ones I made are from the Artisan bread dough you see in the picture.
Calzones
Directions
Preheat your oven to 450*F with pizza stone and pan. Take your dough out of the fridge. With floured hands and a pre-floured surface take a golf ball size of the dough and roll out in a circle. If your dough is the low gluten dough you will need to make sure there is plenty of LG flour under the dough so it doesn't stick to your counter top/surface. Once the circle is rolled out place a scoop of cheese filling (see recipe below) just off of center. Fold over to make a half circle. Take a fork and slightly push the edges together. Place on pizza stone in oven, pour 1 cup hot water in pan, and bake for 20-25 minutes. You will need to add a little water each time. Serve with Spaghetti sauce for dipping and enjoy!
Regular Dough
1/4 cup yeast
9 cups flour
1 qt. warm water
1 tablespoon salt
1/4 cup oil
Directions
Preheat oven to 375* F.Mix all ingredients together to form soft dough. Let raise. Roll to 1/4" thick and 5" circles. Place scoop of cheese filling just off of center. Fold over to make half circle. Seal edges. Do not let raise a second time. Bake 15-20 minutes.
Cheese filling:
2 pounds Mozzarella cheese or Cheddar cheese, shredded
3 eggs
1/2 teaspoon Italian seasonings
1 tablespoon parsley flakes
1/4 teaspoon garlic powder
1/2 tablespoon onion flakes
Directions
Beat eggs, then added spices and beat well. Combine with cheese.
Other fillings:
Calzones may also be filled with shredded mild cheese, ham, and a little of the spaghetti sauce. Also cooked chicken and BBQ sauce with a little cheese. Ham and pineapple with cheese and spaghetti sauce. The possibilities are endless!!
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