medicalbion.blogg.se - Calzone recipe fromscratch

#Calzone recipe fromscratch how to#

Calzones made it easy for working people to grab a bite to eat without having to sit down with a knife and a fork. Its name translates to “pant leg” or “trouser” in Italian. Allow to cool, then serve with the remaining pizza sauce on the side.What could be better than handheld pizza with minimal mess? The calzone, like its Italian cousin pizza, originated in Naples, Italy during the 18th century. Bake the calzones until golden brown, about 10 minutes.Beat the egg together with 1 tablespoon water and brush the egg wash onto the top of the calzones.Repeat for all 8 calzones, split between two baking sheets. Use a spatula to transfer the calzones to a parchment lined baking sheet. Crimp the edges together using a fork (we used a large serving fork). Fold the other half of the dough over so that the calzone forms a half-moon shape. On one half of each dough circle, add a ⅓ cup of the filling mixture, making sure to leave ½ inch of space around the edge of the dough. Working dough 2 balls at a time, place the dough on a floured surface and gently press each into a roughly 5 to 6-inch circle (it’s helpful to measure to make sure it does not get too large).Stir to combine with the mozzarella and Parmesan cheese.

Add the pizza sauce and spinach and cook down until the liquid has mostly cooked out. Add the garlic and stir sauté for 1 minute. Mince the garlic. Heat the olive oil in a large skillet, and sauté the mushrooms, basil, and ½ teaspoon kosher salt until soft, around 4 minutes. Make the filling: Slice the mushrooms.One cup will be used in the calzone filling, and the remainder will be used as a dipping sauce. Meanwhile, make a double recipe of the Easy Homemade Pizza Sauce, but use ¼ teaspoon garlic powder in place of the garlic clove (so ½ teaspoon garlic in all).Cover the container and allow the dough to rise 45 minutes to 1 hour. Brush the bottom of a container with olive oil, then brush the dough balls with olive oil on all sides and place them in the container.

(This takes about 15 minutes to make and 45 minutes to rest.) After kneading, divide the dough into 8 equal parts.

Follow the Best Homemade Pizza Dough Recipe or Food Processor Pizza Dough recipe to prepare the dough.

Overfilling it will also make it tougher to crimp the edges of the calzone closed and will make the whole process incredibly messy (it’d still be delicious though!). An overstuffed calzone will start oozing in the oven and the crust will get soggy.

Don’t overstuff! When filling a calzone pizza, put in less cheese and vegetables than you think you’ll need.

Sautéing the vegetables releases most of their liquid, so you won’t wind up with a soggy calzone. Make sure to sauté your veggies before filling the calzone. Our Master Pizza Dough recipe is our tried and true method, and has all the instructions you need to break down making pizza dough at home. The part of this calzone recipe that requires the most skill is making the dough.

Use our master pizza dough recipe (or shortcut with purchased dough).

But homemade calzone pizza can be easy to make once you know a few tips!

#Calzone recipe fromscratch how to#

How to make a calzone from scratch? Many people mistakenly believe that calzones are a tricky dish best left to the professionals at your local pizza joint.