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Calzone recipe fromscratch11/3/2022 1 pound Italian turkey sausage links or bulk Italian sausage.1 portion of Homemade Pizza Dough (1/2 of recipe above).This is the recipe as it appeared in Cooking Light - however, I substituted vegetables (see below) You can freeze both or one portion of the dough in freezer safe.Set out on counter for about 1 hour before using.Seal and chill overnight – or for up to 2 days.Divide the dough in half and place each half in a zip-lock bag.Using cooking spray, spray the inside of 2 large zip-lock bags.The dough will be slightly sticky when done.Knead the dough either by hand or with the mixer for 2Īdditional minutes adding the remaining 1/4 cup flour – 1 tablespoon at a.Mix on low for 6 minutes longer until dough is smooth.Mix this on low for 8 minutes or until the dough begins to form.Water mixture in the bowl of mixer that has a flat dough attachment. Combine 5-1/4 cups of flour with the yeast mixture and cold.Combine 1-1/4 cups cold water, oil, sugar and salt in a small bowl and stir it with a whisk.Dissolve yeast in 1 cup warm water in a small bowl and let stand for 5 minutes.1/4 cup unbleached bread or all purpose flour.5-1/4 cups unbleached bread or all purpose flour.1 package active dry yeast or 2-1/4 teaspoons.Check out the comment section of this recipe on TIK TOK for even more inspiration.If you’re looking for a sauce to serve with this heres a great BASIC TOMATO SAUCE recipe.To make smaller ones use less dough and they’re the perfect sized appetizers. Calzones are usually portioned out pretty large and served as a meal. CALZONE RECIPE FROMSCRATCH FREEFeel free to add your favorite filling like pepperoni, sausage and veggies for example.$2.00 for a large and $3.00 for an extra large. They are usually very happy to sell some. I get my dough from local pizza places.Serve warm and with a side of marinara if desired. Finally bake at 475° for about 15-20 minutes or until the calzone is nice and golden brown.ħ. Cut a few slits on the top for ventilation.Ħ. Brush the top with a little bit of olive oil. Next transfer the calzone to a parchment paper lined baking sheet. Pinch it closed tightly using your fingers or a spoon.ĥ. Now pull the dough on the opposite side over the side that has the filling. Then spoon some filling onto one side of the circle.Ĥ. Second roll out pizza dough into a circle.ģ. First add the ricotta, mozzarella, parmesan cheese, egg & all the seasonings to a medium size bowl. Oh, and if you like this recipe you’d love my Vodka Sauce, too.ġ. Now that we’ve addressed that small issue let’s get to the classic calzone recipe. But don’t you dare omit that ricotta cheese. So please, if you’re going to add to this recipe by all means do so. It could be Stromboli or pepperoni bread even but definitely not a calzone. If you make a “calzone” with no ricotta it’s not a classic calzone. That’s the law of the land around here and I’m sticking to that. But I have to address one thing.Ĭalzones have ricotta cheese in them. Feel free to experiment with different filling options if you’d like. That’s why I decided to stick to a classic calzone recipe for this post. I feel like the classics are classics for a reason. They come with lots of different filing options. Where I’m from in Jersey calzones are a staple at every pizza place around. Classic Calzone Recipeįrom the recipe collection of Al Dente Diva This is a fast and easy classic calzone recipe.
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