Vegetarian calzoni recipe?!
Vegetarian calzoni recipe?
does anyone have a good vegetarian calzone recipe?... preferably tested! and vegetarian as well....
Answers:
A calzone is a turnover or pocket made with pizza dough and filled with veggies, cheese, and pretty much anything else you put on pizza.
Yield 4 large or 8 small calzones
Time 2 hours (including pizza dough preparation)
Tools rolling pin
spoon
fork
baking sheet
Ingredients batch pizza dough
1-2 c Italian tomato sauce (optional)
Fillings
1 T oil
Directions Preheat oven to 375.
After the dough has risen, been punched down, and rested, divide into four or eight pieces. Roll each piece into a ?-in circle.
Spread tomato sauce over half of each circle, leaving a 1-inch border along the edge. Then add fillings on top of the sauce.
Fold the plain half of the circle over the filled half and press the edges together with a fork, so that you end up with a filled half circle of dough. Repeat with remaining dough and fillings.
Oil the baking sheet, then arrange the calzones on it. Bake about 30 minutes, until golden brown. Let sit 10 minutes before eating (filling will be very hot!)
You could search the Internet for "vegetarian calzoni recipe" and I bet you will find some outstanding choices.
Happy New Year!
Ingredients
Pizza dough:
1 teaspoon dried dill
1 tablespoon olive oil
1 ? cups bread flour
1 ? cups all-purpose flour
1 teaspoon salt
1 teaspoon dry yeast
1 teaspoon sugar
175ml warm water
1 tablespoon olive oil
Filling:
300g broccoli
2 cups grated mozarella
Salt and pepper
1 beaten egg to glaze
Instructions
1. Sift flour and salt into a bowl, combine the yeast, sugar and ? cup water, leave until frothy. Add yeast liquid to flour with water and oil. Mix to a dough and add the dill, knead onto a floured surface for 10 minutes and until smooth. Place in a greased bowl, cover with plastic wrap, and let it rise in a warm place for ? hr. Punch down dough and knead briefly.
2. In a medium saucepan of boiling water, blanch broccoli for 2 minutes, drain and refresh with cold water, drain again, chop coarsely.
3. Preheat oven to 220C (425F, mark 7). Grease 2 baking sheets. Divide into 2 equal pieces, roll out each piece on a lightly floured surface to a 10-inch circle. Brush lightly with oil.
4. Divide broccoli between the 2 dough pieces, confining it to one half of each circle. Sprinkle with 2/3 of the cheese and season with salt and pepper. Dampen edges with water, fold dough over to enclose filling and seal well by pressing with a fork.
5. Transfer to baking sheets, brush with beaten egg, and sprinkle with remaining cheese. Prick 2 to 3 air holes. Bake for 20 minutes, until golden.
I love spinach and ricotta calzone. Here is my recipe, it is a bit vague as I don't generally use measurements, just use your judgement depending on how big you want it to be!
Fry an onion and some garlic in a bit of olive oil until they are just starting to go brown. Then add lots of spinach (it shrinks once it starts cooking) and a bit of rocket and fresh basil. Once the leaves have started to wilt and turn dark green add the ricotta cheese and stir it in. Season with salt and pepper and add a pinch of nutmeg if you like it.
The filling is now ready to be put into the calzone and baked in the oven until the dough is golden.
I like to serve it with a spicy tomato sauce: fry some garlic and red chilli then add tomato passata and heat through.
Bon Apetit!