Friday, March 19, 2010


Look what I made!!
Here's my "recipe" for friend Kit. I don't follow recipes to a T, but you shouldn't have any trouble with this one. The photos are all out of order because blogger hates me and changes the formatting rules every day.

Note: I use a Kitchenaid Mixer - I highly recommend one.
Put hot water in a mixing bowl to warm it up.
Get ready 1 cup of warm water that's about 105-110 degrees - use a candy thermometer.
Dump the hot water out of the bowl, and add your exact cup of warm water.
To that add
2 1/4 t. yeast (or one pkg)
About 1T sugar
Stir until yeast is dissolved and let it "proof" for about 5 minutes - just let it sit there.

Then add:
1T good olive oil
1/2 t salt
2.5 cups flour
Seasonings if you like - Italian blend, minced garlic, dried oregano, what have you

Get this stirring - either by hand or with a mixer with a dough hook attached.
Gradually add more floor, a heaping spoonful at a time, until dough clings to the hook and cleans the sides of the bowl. Don't use more than 3.5 cups.
Knead well. On my mixer, that's 5 minutes.

Put dough into a greased bowl, turn to coat, cover bowl, and let rise until double in bulk, about one hour.
Here's where you can use your imagination and get creative. All ingredients are approximate.

Spinach artichoke filling
A bunch (1/2 bag?) of chopped frozen spinach, thawed, squeezed dry
1 cup ricotta
1 beaten egg
1 jar marinated artichokes, drained, chopped
1 can sliced mushrooms, drained
2-4 cloves garlic, minced and barely sauteed.
Piles of shredded mozzarella - to taste

Sausage filling
1 lb hot Italian sausage, browned and drained
Piles of shredded mozzarella - to taste
1 cup ricotta
1 cup marinara sauce
2-4 cloves garlic, minced and barely sauteed.

Preheat the oven to 400 with a pizza stone or cookie sheet inside. Sprinkle your cooking surface well with corn meal.

Get a large area ready for dough rolling. I use a large wood cutting board with rubber mats underneath to keep it still. Get some flour. Sprinkle about 2T of flour on your surface and smear it around. Also put some on your rolling pin.

Pull out your dough ball. It will deflate! Separate into 4 chunks (will make 4 calzones serving 2 each) or into 8 chunks (making single serving calzones)

Roll a ball out until it's about 1/4" thick. Put a pile of your filling in the middle of the bottom half of the circle - leave about a 1" margin. Fold the dough over the top to make a half circle. Using both hands, "twist" the edges together with your fingers thereby sealing your pocket. Pierce the top 4-5 times with a fork. Don't forget that step!!!!

Beat an egg. Brush the tops of the calzones with the beaten egg.

Using a large spatula or pizza peel, place calzone on the hot surface. Bake at 400 for about 20 minutes or until filling is bubbling through the holes and the crust is golden brown.


Dr. Monkey Von Monkerstein said...

Looks great. Next time you make some, send me a batch.

Sheleta said...

Girl Shawn's been wanting a Kitchen Aide mixer for the longest time. I've gotta get him one for his birthday this year if it turns out a product as tasty looking as those Calzones. I don't know how they lasted long enough for you to get a photo!

Fran said...

When I want calzone I make a phone call and it is delivered! However, yours look SO yummy.

LoieJ said...

Looks wonderful. I've had my Kitchenaide mixer since 1974, repaired once, but still going strong.

MommyLisa said...


Some Guy said...

Those look so freaking good to me right now! I used to get calzones all the time when I lived in Chicago.

Dr Zibbs said...

Yummy in my tummy!