Monday, August 27, 2012

A Busy Weekend - Calzone

From now on, whenever I cook a pizza I will also throw in a Calzone... It's just a great way to use the pizza dough, but bear in mind it has to be a bit thinner when used to make Calzone, so to give the filling a chance to cook properly.

Now, what I found great about Calzone is that the filling keeps its moist and doesn't "burn" like the topping on a pizza.

The first and most important thing that I learned making pizza dough over the last couple of years is that it has to be quite sticky when you put it to raise. Once raised it becomes a light material in your hands and not too heavy on the digestive system.

The trick is to cover your hands in flour before "handling" it, so that it can be worked with ease.

In a non stick pan I placed some olive oil, some mushrooms, broccoli and ham pieces. When the oil started frying, I threw in some white wine and let that cook for about 10 minutes on low heat.
I placed the filling in the middle of the Calzone and topped with some pieces of Port Salut cheese.
I folded the Calzone on itself and rolled the sides up, so the cheese, melting in the oven, would not leak out of it. I also pressed the borders with a fork.
In the oven he goes at 200 degrees Celsius and out it comes in about 7 minutes.

The nose you see in the picture on the right is my son's, who suddenly was interested in broccoli and ate half of my Calzone last night :)

For a vegan version, just leave out the cheese and the ham. It tastes just as good.

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