May 13, 2016

MINI CALZONES

Ingredients:
For whole wheat dough:
All purpose flour - 1 cup
Whole wheat flour - 1 cup
Salt - 1 tsp
Sugar - 1 tsp
Warm water - 3/4 cup
Active dry yeast - 5 gms

Olive oil - 2 tbsp
Minced shallot - 2 tbsp
Black forest ham - 50 gms (chopped)
Spinach - 4 cups(coarsely chopped)
Ricotta cheese - 1/4 cup
Nutmeg - 1/2 tsp

Method:
For whole wheat dough:

  • In a large bowl, combine yeast and 3/4 cup warm water; let stand until yeast is softened(about 5 minutes)
  • Add salt and sugar; stir in flours to make dough soft.
  • Turn dough out onto a lightly floured board and knead until smooth and elastic(about 5 minutes), adding more flour as needed to prevent sticking.
  • Place dough in an oiled bowl and turn over to oil top; cover with plastic wrap and let it rise in a warm place until almost doubled (about one hour).
  • While dough is rising, prepare filling.
  • Heat one tbsp of oil in a wide frying pan over medium high heat. Add shallot and ham; cook, stirring occasionally, until shallot is soft (about 5 minutes). 
  • Add spinach and cook, stirring often, util liquid has evaporated (about 5 minutes)
  • Remove from heat. Add ricotta cheese and nutmeg; mix well. Let cool.
  • Punch dough down and knead briefly on a lightly floured board to release air.
  • Shape dough into a ball, then roll out /8" thick. Cut dough into 3" rounds. 
  • Place about 1 tsp
  •  of the spinach filling on half of each round. Fold plain half of each round over filling; press edges together to seal.
  • Transfer calzones to oiled, cornmeal dusted baking sheets.
  • Brush tops with remaining 1 tbsp of oil; prick tops with a fork.
  • Bake calzones in a 425 degrees oven until lightly browned (about 15 minutes).
  • Serve warm.
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