Calzones!
I haven't posted in SO long! Fortunately I made a dish last night that was good enough to be worth posting about: yummy calzones. Very easy if you have pounds and pounds of mozzarella lying around in your freezer, as I do for some reason.
The recipe I used, loosely adapted from some other recipes that were lying around the web:
Dough:
2 1/2 tsp yeast
1 1/2 cups warm water
2 tbsp olive oil
1 1/2 tsp salt
1 cup whole wheat flour
3 cups white all-purpose flour
Add warm water to yeast and stir briefly. Allow to dissolve for 5 minutes. Add olive oil and salt. Add whole wheat flour and then white flour, 1/2 cup at a time, until you have added about 3 1/2 cups. Reserve the final 1/2 cup of white flour for kneading in. Turn the dough onto a floured surface and knead in the last 1/2 cup or so of flour until smooth, about 10 minutes. Place in oiled bowl and cover with a clean towel. Leave to rise in a warm place for about 1 1/2 hours. After the dough has risen, divide into fourths and gently pat or stretch each fourth into a circle about 10 inches in diameter on a floured surface.
Filling:
12 oz mozzarella cheese, grated
5 cloves garlic
1 tbsp olive oil
4-6 oz fresh spinach, stemmed, washed, and dried
1 tsp dried oregano
1/4 cup olives
1/4 cup sun-dried tomatoes packed in olive oil
Preheat oven to 400 degrees.
Saute garlic in olive oil briefly; add spinach and oregano and saute until spinach wilts. Chop olives and tomatoes. Divide 1/2 of grated mozzarella evenly among the four dough circles, placing the cheese only on one half of each circle and leaving a 1/2-inch margin. Top cheese with equally divided portions of the spinach mixture, olives, and tomatoes. Cover with remaining cheese. Fold each calzone over the filling and roll edges up to seal. Place on cornmeal-dusted baking sheet and bake for 25 minutes or until golden-brown.
These were very delicious and very easy and satisfied my unquenchable pizza craving in a slightly less greasy and more savory manner than most commercial $2-a-slice pizza. They don't take long to prepare if you have time to mix the dough a bit ahead of time. Unlike much of my pizza dough, which has a habit of being heavy and dense and taking too long to rise and bake, this dough turned out chewy and flavorful and baked clear through without burning.
The recipe I used, loosely adapted from some other recipes that were lying around the web:
Dough:
2 1/2 tsp yeast
1 1/2 cups warm water
2 tbsp olive oil
1 1/2 tsp salt
1 cup whole wheat flour
3 cups white all-purpose flour
Add warm water to yeast and stir briefly. Allow to dissolve for 5 minutes. Add olive oil and salt. Add whole wheat flour and then white flour, 1/2 cup at a time, until you have added about 3 1/2 cups. Reserve the final 1/2 cup of white flour for kneading in. Turn the dough onto a floured surface and knead in the last 1/2 cup or so of flour until smooth, about 10 minutes. Place in oiled bowl and cover with a clean towel. Leave to rise in a warm place for about 1 1/2 hours. After the dough has risen, divide into fourths and gently pat or stretch each fourth into a circle about 10 inches in diameter on a floured surface.
Filling:
12 oz mozzarella cheese, grated
5 cloves garlic
1 tbsp olive oil
4-6 oz fresh spinach, stemmed, washed, and dried
1 tsp dried oregano
1/4 cup olives
1/4 cup sun-dried tomatoes packed in olive oil
Preheat oven to 400 degrees.
Saute garlic in olive oil briefly; add spinach and oregano and saute until spinach wilts. Chop olives and tomatoes. Divide 1/2 of grated mozzarella evenly among the four dough circles, placing the cheese only on one half of each circle and leaving a 1/2-inch margin. Top cheese with equally divided portions of the spinach mixture, olives, and tomatoes. Cover with remaining cheese. Fold each calzone over the filling and roll edges up to seal. Place on cornmeal-dusted baking sheet and bake for 25 minutes or until golden-brown.
These were very delicious and very easy and satisfied my unquenchable pizza craving in a slightly less greasy and more savory manner than most commercial $2-a-slice pizza. They don't take long to prepare if you have time to mix the dough a bit ahead of time. Unlike much of my pizza dough, which has a habit of being heavy and dense and taking too long to rise and bake, this dough turned out chewy and flavorful and baked clear through without burning.
posted by Dryxine | 2:58 PM
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