Meatless Calzone From Southern Italy Food

MEATLESS CALZONES

Steps:

• Let rolls rise until doubled, following package directions. Meanwhile, in a small skillet, saute the red pepper, mushrooms, broccoli, onion and garlic in 2 teaspoons oil for 2-3 minutes or until crisp-tender. Combine the cheeses and parsley; stir into vegetables. , On a lightly floured surface, roll each dinner roll into a 7-in. circle; brush with salad dressing. Spoon vegetable mixture onto half of each circle; spread to within 1 in. of edges. Fold dough over filling; pinch edges to seal. , Place on an ungreased baking sheet. Brush with remaining oil. Bake at 350° for 15-20 minutes or until golden brown.

MEATLESS CALZONE FROM SOUTHERN ITALY

Steps:

• In a medium bowl, add yeast and pour in 3/4 cup lukewarm water. Add the olive oil and stir to combine. Let sit for 10 minutes until slightly foamy.
• Add the flour and salt and mix well (by hand or with a dough hook). Turn onto a lightly floured board and knead for 5 minutes until you have a soft and smooth dough. If the dough gets sticky while kneading, add just a bit of flour at a time.
• Place in a clean bowl, cover tightly with plastic wrap and let sit in a warm place for about 2 hours, until doubled in size.
• Escarole and radicchio are bitter greens, which is a huge health benefit, but we want to tone down the bitter flavor for this calzone. First, bring 2 quarts of water to a boil, add 2 tsp. salt and add the whole escarole and radicchio leaves. Blanch for 1 minute and remove. Cool and finely chop.
• In a medium saucepan, heat 1 Tbsp. olive oil and add the garlic cloves. Heat slowly for 2 minutes to infuse the flavor into the oil. Next, add the pine nuts and, again, slowly heat to toast for a minute or two (careful not to burn the nuts). Lastly, add chopped escarole/radicchio blend, raisins, olives, and a pinch of salt. Continue heating and stirring for 3 minutes to heat through and marry all the flavors. Take out the whole garlic cloves and either discard or use in a salad or soup. Remove filling from heat and let cool while rolling out the dough.
• When the dough has risen, turn out onto a floured board. To make 8 individual calzones, divide the dough into eight equal balls. With a rolling pin, roll into 4-inch circles. Add a spoonful of filling into the center of each calzone.
• Fold over to form a half-moon and pinch the edges to seal. Using the end of a fork, press around the edge to make sure the seal is tight.
• In a large skillet, heat ⅓ cup olive oil. Frying four at a time, fry each calzone for 3 minutes on each side, until golden brown. Stack a few paper towels on a plate and place the cooked calzone on top to absorb some of the olive oil.
• Serve hot with a sprig of fresh parsley. These calzones may be served for supper or as an appetizer. Buon appetito!

REAL ITALIAN CALZONES

Steps:

• In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
• Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
• While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
• Preheat the oven to 375°F.
• When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
• Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
• Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
• Bake at 375°F for 30 minutes or until golden brown and heated through.
• Serve with warmed tomato sauce if desired!

CALZONE

Steps:

• In the bowl of a stand mixer, dissolve the yeast in ½ cup (100 ml) of lukewarm water (taken from the 3 cups / 700 ml).
• Leave to rest for 15 minutes.
• Add the olive oil and the flour, and mix, gradually adding the water, until you obtain a smooth and elastic dough.
• Finally, add the salt, and knead for 3 minutes.
• Cover the dough, and let it rise at room temperature for 2 hours, when it should double in size.
• Knock back the dough on a floured work surface, and divide it into 8 equal pieces, about 4 oz (125 g) each, and roll out.
• In a bowl, mix the ricotta, salami or ham, and a little pepper. Add the egg yolks and the Pecorino Romano, then the mozzarella and the Scamorza.
• Mix to obtain a somewhat firm, homogeneous cream. Set aside.
• On a floured work surface, thinly roll out a piece of dough into a disc like a pizza.
• Spread 2 tablespoons of passata in the center, and then spread ⅛ of the filling, leaving about ½ inch (1 cm) around the edges.
• Fold the disc into a half-moon shape, then starting from the center and working toward the ends, seal it well by firmly pressing the edges together.
• Fold the edges inward, and press down again.
• Repeat with the rest of the dough, the passata, and the filling.
• Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet).
• Brush the surface of each calzone with passata.
• Place in a warm place for another 20 minutes to rise again.
• Meanwhile, preheat the oven to 440 F (225˚C).
• Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven.
• Bake for 15 to 20 minutes.
• The calzoni should swell a little, turn a little brown, and their surface should dry a little.
• To check if the calzone is fully baked, check the underside: the dough must be golden and not white.
• Remove the calzoni from the oven, and bake the rest, two at a time.
• Eat hot or warm.

CALZONES PROVENCAL

Steps:

• Preheat oven to 375 degrees.
• Place beans, garlic, lemon juice, salt, fennel seeds, rosemary, pepper and olive oil in a food processor and process until smooth. Transfer to a bowl.
• Grease or spray 1 large or 2 small cookie sheets. Unroll pizza dough on a lightly floured work surface and press each into a 12 inch square.
• Cut each into 4, 6-inch squares.
• Combine spinach, provolone and olives.
• Spread bean mixture over half of each dough square, dividing evenly, and then top with spinach mixture.
• Fold other half of dough over filling, stretching slightly to fit. Press edges with fork to seal well. Cut a slit in top of each and place on cookie sheet.
• Bake until golden brown, 10 to 15 minutes.

VEGETARIAN CALZONES

Steps:

• In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal., Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown.