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Calzone - 5

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, B9
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Small (4) 1 tablespoon 15ml Water

  2. 1/3 teaspoon 1.7ml Olive oil

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 2 cups 474ml Oregano

  5. 1 teaspoon 5ml Bread flour

  6. 1 cup 237ml Yeast medium (6)

  7. 1 1/2 tablespoons 22ml Water

  8. 1/2 teaspoon 2 1/2ml Olive oil

  9. 1/3 teaspoon 1.7ml Salt

  10. 3 cups 711ml Oregano

  11. 1 1/2 teaspoons 7 1/2ml Bread flour

  12. Yeast

Instructions Jump to Ingredients ↑

  1. Calzone- Remove dough from the machine and roll it into circles of approx.

  2. inches in diameter. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking or pizza pan. Let rise approx.

  3. minutes.

  4. Brush lightly with olive oil and bake in a preheated 500F oven for approximately 20 to 30 minutes or until puffed and golden.

  5. Filling- place 1.5 to 2 T each of ricotta and grated mozzarella cheese in each calzone. Or use a stromboli filling.

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