Shepard, from Redcliffs...
Calzones
I tasted this at my friend's house and she emailed me the recipe. It is a real corker. As thr great Steinbrenner says "Costanza get me couple of those calzones right now . Pronto . Move out . Big Stein wants an eggplant calzone. Must have one . Everybody out . Out."
1 Votes
Since August 31st
Ingredients
- Dough: 2 1/2 teaspoons active yeast granules
- 4 teaspoons sugar
- 3 tablespoons warm water
- 3 3/4 cups flour
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- Filling: 2 cloves garlic crushed
- 1/4 cup extra virgin olive oil
- 350g Delmaine Antipasto Mix
- 6 sprigs thyme
- freshly ground black pepper to taste
- 1 egg
- beaten with 1 tablespoon water
Directions
- To make the dough, stir the yeast and sugar into the warm water in a small bowl. Stand until frothy.
- Briefly mix the flour and salt in a food processor.
- With the machine running, pour in the yeast, milk and egg and process until a ball of dough is formed. Knead for a few minutes, until shiny.
- Place the dough in a lightly oiled bowl and cover with plastic film. Allow to rise until doubled, about 2 hours.
- Knead the dough lightly. Divide into 6 even pieces. Shape each piece into a ball. Flatten with your hand then roll each piece into an oval about 4-5 mm thick.
- To prepare the filling, warm the garlic in the oil over low heat for about 3 minutes.
- Place about 1/3 of a cup of the antipasto mix in the centre of each oval.
- Sprinkle with the thyme and pepper. Brush the egg and water around the outside edge of the dough. Cover with a towel and rest for 10 minutes.
- Fold each oval in half and press the edges together with your fingertips. Brush the tops with the garlic-infused oil.
- Place each calzone on an oiled baking tray. Preheat the oven to 190¡C. Bake the calzone for about 20 minutes. Serve hot.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 6 | 20 Minutes | 20 Minutes |
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