booandbunny

Somehow every other Friday became Calzone Day. The sauce, 1 15-ounce can of tomato sauce, garlic and oregano, simmers over low heat about two hours. The veggies can be anything, but my ultimate has red onion, mushrooms, black olives, baby spinach and artichoke hearts. But the secret to my success is in the cheese. As many kinds as I can imagine. I mix together 16 ounces of the pre-packaged Italian blend with 8 ounces of grated provel. (It’s a St. Louis thing … anywhere else I’ve lived they have never heard of it. Extra provolone works.) And, on the veggie calzone, about three slices of pepper-jack cheese for some zing. Pillsbury crusts are good and fast! Here’s my full-proof Better Homes and Gardens Cookbook crust. One batch makes two calzones.

2¾ to 3¼ cups all-purpose flour
1 package active dry yeast
1 cup warm water (120-130 degrees)
2 Tbsps. cooking oil
¼ tsp. salt

In a large bowl combine 1¼ cups of the flour, the yeast and salt. Add 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 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 in half. Cover and let rest 10 minutes.

Roll out on well-floured surface to about 10-inch circle. Put sauce and fillings on half. Fold dough over and press edges closed with a fork. Poke a few holes in the top to vent heat. Brush with milk and sprinkle with parmesan cheese. Bake in preheated 375-degree oven for about 30 minutes, or until crust is lightly brown.

Happy weekend!

// posted by HoBess @ 2/17/2006 09:37:00 AM