HELPER CHEFS

Wednesday, April 8, 2009

Calzones!

Calzones!

ABOVE: Tomato, Provolone, Basil, Garlic, Mushroom






Pizza Calzone



1 of 4 balls cut from one pizza crust

Calzones!
Ingredients
-1 leftover pizza dough cut in four equal pieces. (see pic)
(This was left over crust from the pizza night.....so go to pizza recipe for dough recipe.....The left over dough was kept in the fridge...Take it out and let sit for a few hours....)
-red pepper
-green pepper
-onion
-pepperoni
-Mozzarella - 1 cup
-Smoked Provolone - 4 slices
-Fresh Mushrooms - 4
-Fresh Basil - 4-6 leaves
-Roma Tomato - 1/2 Thin sliced and then quartered
-Fresh Garlic - 2 cloves
-Flour for dusting
-Cornmeal for dusting
Directions
-Dimple dough one at a time on surface sprinkled in flour/cornmeal mixture.......Dimple till ALMOST transparent.....but NOT transparent. (very thin)
-Fill one side of dimpled circle with desired toppings...
-Wet edges of topping side with water....
-Fold over empty side and seal firmly.
-Place on pizza pan, being sure that bottom of calzone is dusted well with flour/cornmeal mixture

Repeat with last three dough balls....

I did two of each kind.....and they were tasty

Pizza Calzone -on dimpled dough, layer.....
-Shredded Mozzarella
-red pepper diced
-green pepper diced
-onion diced
-fresh mushroom diced
-mozzarella shredded again
-pepperoni quartered
Wet edges
fold and seam


Girl Calzone - on dimpled dough, layer....
-slice of smoked provolone
-1 clove of garlic sliced thinly
-couple thin sliced of Roma tomato quartered
-2 big or 3 medium Fresh basil leaves chopped.
-1 mushroom diced
-another slice of smoked provolone
wet edges
fold and seal
Before placing calzons in oven, bast with thin layer of olive oil..... and poke a few holes in top to prevent bubbling.....
Place on dusted pizza pan.....375 degrees for 25 minutes. :)
Half way through baking, check if bubbling....if they are, poke a few more holes in em;)
These are tasty....
Serve with hot spaghetti sauce for dipping (also left over from pizza)




















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