Calzone With Sun Dried Tomatoes Food

CALZONE WITH SUN-DRIED TOMATOES

Steps:

• Prepare 1 recipe pizza dough (I use'd the dough cycle on the bread machine) and let it rise.
• While Dough Rises, Prepare Filling:.
• In a medium frying pan heat tomato oil over moderate heat, add onion and cook, stirring often, until soft but not browned.
• Mix in garlic, then remove from heat.
• In a medium bowl mix ricotta cheese with dried tomatoes and parsley.
• Stir in cooked onion mixture.
• Divide dough into two equal portions.
• Roll each half out on a floured surface to a 12-inch circle.
• Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.
• Sprinkle half of each circle with half of the meat strips and 1 cup of the mozzarella cheese.
• Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.
• Preheat oven to 450~ F.
• Sprinkle a large, greased baking sheet lightly with cornmeal.
• Place calzones well apart on prepared baking sheet.
• Let rise until puffy (12 to 15 minutes).
• Bake to a deep golden color (about 20 mins).
• Brush tops lightly with olive oil, then serve hot.

CALZONE

Steps:

• For the bread:
• Stage 1: Making a Well Pile the flour on to a clean surface and make a large well in the center. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork.
• Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well. (You do not want to break the walls of the well, or the water will go everywhere). Continue to bring the flour into the center until you get a stodgy, porridge-y consistency, then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust).
• Stage 3: Kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap, and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
• Stage 4: First Proof Flour the top of your dough. Put it in a bowl, cover with plastic wrap, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour. This proof will improve the flavor and texture of your dough, and it's always exciting to know that the old yeast has kicked into action.
• Preheat the oven to 350 degrees F (180 degrees C/gas 4).
• Chop and mix all the ingredients for the filling and season well.
• Divide the dough into 8 pieces. Roll into balls, using flour for dusting. Then roll into little frisbee shapes just over 1/4-inch (0.5 centimeter) thick. Place a good spoonful of your filling into the middle of each, brush the edges with a little water, then fold the rounds in half, pushing their edges to seal. Some people prefer to use a fork to do this but I just pinch them with my fingers. Dust with flour, do the same with all the others and move to a flour-dusted baking tray. Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking. Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool. Always good for picnics or as portable food.

CALZONES WITH SUN-DRIED TOMATOES AND GARLIC

Steps:

• Sprinkle yeast over 1 cup of warm water. Add sugar and stir gently. Let sit 10 minutes.
• Combine flour and salt in mixing bowl. Sir in yeast mixture and oil. Turn out onto a lightly floured surface and knead until smooth and elastic for about 5 minutes.
• Place dough in lightly oiled bowl and turn to coat. Cover with a towel and let rise until doubled, about 45 minutes.
• Punch down dough and divide into 6 portions. Cover and let sit for 30 minutes.
• Preheat oven to 350F.
• Remove tops of garlic heads. Place garlic in small oven safe bowl, drizzle with oil, and bake until soft, about 1 hour. Remove garlic and when cool enough to handle, remove cloves.
• Put tomatoes in a bowl of warm water for 15 minutes then train. Thinly slice and put into a mixing bowl.
• Combine parsley, scallion, and oil in a small bowl.
• Working with the dough one portion at a time, place on lightly floured surface and roll out until 1/8 inch thick. Keeping a 1 inch border around the edge spread out 1/6 of the following ingredients: scallion mixture, garlic, basil, fontina cheese, mozzarella cheese, and tomatoes.
• Moisten the edge of the dough with water and fold dough in half to enclose the fillings. Fold half of the border back and crimp with fork.
• Refridgerate for 1 hour. Calzones can be wrapped in plastic and frozen for OAMC.
• Place oven rack in lowest position and pre-heat to 450°F Sprinkle cornmeal over large baking sheet and place calzones on top. Spray with fine mist of water. Bake, spraying with water again about halfway through. Cook for 30 minutes until golden brown.

CHICKEN AND TOMATO CALZONES

Steps:

• Spray a nonstick skillet with cooking spray and heat over medium to medium-high heat. Sauté onion for about 4 minutes until it begins to get tender, then add seasoning, thyme, salt and pepper mushrooms and garlic. Sauté until mushrooms begin to get tender.
• Add tomato paste, sun-dried tomatoes, roasted bell peppers, vinegar, and capers, cook for a minutes. Add spinach and chicken until heated through and spinach is wilted.
• Divide the dough into 4 sections and roll each of them out to about a 12" diameter.
• Mix the cream cheese and cottage cheese with a fork, whisk or beater until creamy.
• Divide the cheese and chicken mixture into four and arrange among the four dough-disks.
• Top each with about 1/4 cup of mozzarella and fold in each. Crimp the edges with a dull fork. brush over each with the egg wash.
• Bake at a 400°F oven on a baking sheet coated with tin foil, for about 20 minutes until lightly brown.

GRILLED CHICKEN SUN-DRIED TOMATO & ROBUSTO CALZONE

Steps:

• Preheat oven to 450°F.
• On a floured surface, roll out the dough to a large circle.
• Arrange some cheese on the bottom half of the dough, and then add the chicken, tomatoes and mushrooms.
• Season with salt and pepper.
• Top with remaining cheese, fold the dough over top and crimp to seal.
• Transfer to an oiled baking pan, rub the top of the calzone with olive oil and bake in a hot oven until puffed and golden brown (about 6 minutes).
• Brush with olive oil before serving if you like.