Deli Calzones
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These tasty pockets of dough, based on popular deli-style recipes, are stuffed with pepperoni, salami, spinach, herbs, and ricotta cheese.
Ingredients
- 2-3/4 to 3-1/4 cups all-purpose flour
- 1 package active dry yeast
- 1/4 teaspoon salt
- 1 cup warm water (120 degree F to 130 degree F)
- 2 tablespoons cooking oil
- 1 10-ounce package frozen chopped spinach, thawed
- 1 cup ricotta cheese
- 1 3-1/2-ounce package sliced pepperoni, chopped
- 3 ounces thinly sliced salami, chopped
- 1/3 cup grated Parmesan or Romano cheese
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 teaspoons milk
- In a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add 1 cup warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
- On a lightly floured surface, roll each half of dough into a 13-inch circle. Transfer dough to greased baking sheets. Set aside.
- For filling, pat spinach dry with paper towels. In a large mixing bowl stir together spinach, ricotta cheese, pepperoni, salami, Parmesan or Romano cheese, basil, garlic powder, and pepper. Spread filling on half of each dough circle to within 1-inch of edge.
- Moisten edges of dough with water. Fold dough in half over filling. Seal edges by pressing with tines of a fork. Flute edges, if desired. Prick tops. Brush tops with milk.
- Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned. Makes 6 servings.
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