Chef Benjamin

 

Tonight was Benjamin's night to be the "head chef" at Chez Choate.  He whipped out some mighty nice calzones using some of our precious pepperoni we sent ahead in our crate.

 

Benjamin based his creation on the calzone recipe the Better Homes and Gardens cookbook we received as a wedding present from my kindergarten teacher.  I had already cooked up a big batch of my favorite spaghetti/pizza sauce over the weekend to use up some tomatoes.

 

Calzones

2 3/4 to 3 1/4 cups all-purpose flour

1 package active dry yeast

1/4 tsp. salt

1 cup warm water (120 to 130 degrees F)

2 TBSP cooking oil

Pizza Sauce

1 lb bulk Italian sausage, ground beef, or ground pork cooked and drained; 6 ounces sliced pepperoni; or 1 cup cubed fully cooked ham or Canadian-style bacon

1/2 cup sliced green onion or pitted ripe olives

1 cup sliced fresh mushrooms or chopped green pepper

2 to 3 cups shredded mozzarella cheese

 



In a large bowl combine 1 1/4 cups of the flour, the yeast, and 1/4 tsp. 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; let rest 10 minutes.

 



Grease two 12 inch pizza pans or baking sheets.  If desired, sprinkle with cornmeal.  On  lightly floured surface, roll each half of dough into a 13-inch circle.  Transfer to pans.  Spoon sauce and meat on half of each circle to within 1 inch of edge.  Sprinkle with vegetables and cheese.  Moisten edges of dough with water. 

 

 

Fold dough in half over filling.  Seal edge by pressing with tines of a fork.  Prick top.  Brush top with milk.  If desired, sprinkle with grated Parmesan cheese.  Bake in a 375 degree oven for 30 to 35 minutes or till crust is lightly browned.  Serves 6.  *If desired, cover and refrigerate 2 to 24 hours.  Bake as directed, omitting rising.