Friday, February 24, 2017

Real Italian Calzones

1 (.25 ounce) package active dry yeast 
1 cup warm water 
1 tablespoon olive oil 
1 teaspoon white sugar 
1 teaspoon salt 
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese 
1 1/2 cups shredded Cheddar cheese 
1/2 cup diced pepperoni 
1/2 cup sliced fresh mushrooms 
1 tablespoon dried basil leaves 
1 egg, beaten 

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. 

To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

Preheat oven to 375 degrees F (190 degrees C).

When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. 

Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Originally from here.

Its-a Pizza Pie! ...dough

3 1/2 to 4 cups bread flour, plus more for rolling (If you don't have bread flour, you can sub AP flour for a less crispy, more chewy crust)
1 teaspoon sugar 
1 envelope instant dry yeast 
2 teaspoons kosher salt 
1 1/2 cups water, 110 degrees F 
2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
What to do with all this dough, you ask? Well, check here.
Recipe originally from here.