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Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss-cross strips over filling, sealing with water. Brush top with melted butter. Fillings I use a bit of pizza sauce and always serve with extra for dipping. The sky’s the limit for fillings.
Roll balls around, coating in the dry mixture, then press them into two flattened circles, making sure dough is the same thickness throughout. Put the calzones in a zipped bag and mark the date on it before freezing. They ought to remain fresh for around a month. Cheese Mozzarella adds the ideal flavor, as does a little parmesan if you prefer.
Easy Banana Bread Recipe
Bake in the preheated oven until golden brown, about 30 minutes. Bake until the calzones are golden brown and the filling bubbles, 15 to 20 minutes. It is likely that at least 1 calzone will burst, despite all efforts to prevent it.
Turn the dough and any loose flour from the bowl out onto a clean work surface. Knead until all the flour is incorporated and the dough is smooth and elastic, 6 to 8 minutes. The dough will feel moist and a little tacky. If the dough sticks to your hands significantly, knead in more flour, 1 tablespoon at a time, until smooth. Do not overload the calzone with filling. Spinach, cheese, and tomato sauce will give off a lot of steam during baking.
Tips for Cooking Pizzeria-Worthy Calzones
Slice steam vents horizontally into the tops of the calzones with a sharp knife. Fold the other half of each flattened piece of dough over the filling, creating a half-moon shape. Spoon the filling into the two sections of dough, then spread the filling evenly over half of each circle of dough. OK, the first thing you’ll notice about calzones is their distinctive shape.
The whole concept of the calzone is pretty amazing, though. Make sure all meats are cooked and cook and/or well drain any watery vegetables . Ricotta can be added in little amounts to create a classic calzone. Shredded cheese is distributed equally among the toppings. Then fold and crimp the edges of the remaining dough over the toppings. Although a typical calzone frequently contains ricotta, strombolis and calzones both share the same dough and even ingredients.
Photos of Real Italian Calzones
But the different shape does call for different cooking methods. Here are the rules for making excellent calzones in your home kitchen. Hi Susan, you would use the full batch of pizza dough to make the calzones.
After the dough has doubled in size, flour a clean work surface and knead your dough a few times before using. Coat a clean bowl with olive oil and transfer the dough into the new vessel. Cover your bowl with cling wrap, then place in a warm, dark area until the dough doubles in size. This step should take about an hour. Alternatively, you can drape a clean kitchen towel over the top to block out the light.
I had to make it again on Saturday and doubled the recipe and it was still not enough. My son who is a picky eater so loved it that i earned the “best mom in the WWW” title LOL. I made these last night for dinner and they turned out fantastic. I brushed the tops with butter to keep them soft. I recommend letting it rest.
Fill each circle with 1/2 of the cheese and meat filling; fold dough over filling to make a semicircle. Press edges down with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet.
Hi Robert, I notated the print-friendly recipe at the bottom. It is also photographed for visual reference. Wow, that is so awesome! Thank you so much for sharing that with me, it makes me feel inspired to create more videos and recipes for you all. Thank you so much for this recipe. I made it friday night and my kids and husband couldn’t have enough of it.
You can try sealing the dough with some water, just lightly brush some water underneath the top fold where it attaches to the bottom fold. As you’re rolling your dough out, pay special attention to the thickness. You want to make sure that the dough is thick enough to hold all the toppings and be folded over without breaking. ¼-inch thickness is the sweet spot.
Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone if desired. Lunch or dinner, they're the perfect little "hot pockets" (ahem!) of cheese and veggies. Here's how to make them. Hi i made your pizza dough to use for pizza rolls and it came out yummy. Dough was nice ans soft with little crust.
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