So, I got a recipe for calzone dough and decided to give it a try, besides, I made a bunch of them, froze and will use when I don't have time for preparing meals, so although it was a bit time consuming, it will allow me some fun times later, and they were pretty good!
makes 16: 4 cups flour, big pinch of salt, 3/4 cup cold water, 1/2 cup olive oil, 1 tbsp lemon juice filling 1: 600 g pumpkin, half an onion, 1 tsp olive oil, 1 tbsp sultanas, 1/2 tsp 5 spice, salt & pepper filling 2: 1 red capsicum, 2 tomatoes, half an onion, 1 tsp olive oil, torn basil, salt & pepper
1. Pre heat your oven to 200C, line a baking tray with baking paper and place your pumpkin with the peel and seeds on it, place the capsicum and bake until it chars and the pumpkin softens;
2. In a bowl sift flour and a large pinch of salt. Make a well in the centre, add olive oil, lemon juice and water. Mix to form a dough and knead on a floured surface for about 5 minutes;(you might need to add more water or flour while doing this). Make a ball, wrap in cling film and let rest for half an hour;
3. In a sauce pan heat the 2 tsp olive oil. Add the onion sliced thinly and cook for a couple of minutes until soft. remove half the onion into a large bowl and turn the heat to low. Add chopped tomatoes and cook for a little longer;
4. When your capsicum is ready, and cool, remove skin and seeds, chop into squares and add to the pan. Season with salt and pepper, add the torn basil leaves and set aside. (filling 2 is ready)
5. When the pumpkin is soft, remove peel and seeds, add to the bowl containing onions and mash coarsely with a potato masher. Add sultanas, spice, salt and pepper and stir to combine. (filling 1 is ready)
6. Divide your dough into 16 pieces, using a rolling pin roll 16 round pieces of about 18 cm diameter.
7. Now, divide your fillings into your calzones, fold them and press edges to close with a wet fork. Place them back in your baking trays and bake at 200C for about 20 minutes.
They will be lovely with a nice salad and greek yoghurt.
makes 16: 4 cups flour, big pinch of salt, 3/4 cup cold water, 1/2 cup olive oil, 1 tbsp lemon juice filling 1: 600 g pumpkin, half an onion, 1 tsp olive oil, 1 tbsp sultanas, 1/2 tsp 5 spice, salt & pepper filling 2: 1 red capsicum, 2 tomatoes, half an onion, 1 tsp olive oil, torn basil, salt & pepper
1. Pre heat your oven to 200C, line a baking tray with baking paper and place your pumpkin with the peel and seeds on it, place the capsicum and bake until it chars and the pumpkin softens;
2. In a bowl sift flour and a large pinch of salt. Make a well in the centre, add olive oil, lemon juice and water. Mix to form a dough and knead on a floured surface for about 5 minutes;(you might need to add more water or flour while doing this). Make a ball, wrap in cling film and let rest for half an hour;
3. In a sauce pan heat the 2 tsp olive oil. Add the onion sliced thinly and cook for a couple of minutes until soft. remove half the onion into a large bowl and turn the heat to low. Add chopped tomatoes and cook for a little longer;
4. When your capsicum is ready, and cool, remove skin and seeds, chop into squares and add to the pan. Season with salt and pepper, add the torn basil leaves and set aside. (filling 2 is ready)
5. When the pumpkin is soft, remove peel and seeds, add to the bowl containing onions and mash coarsely with a potato masher. Add sultanas, spice, salt and pepper and stir to combine. (filling 1 is ready)
6. Divide your dough into 16 pieces, using a rolling pin roll 16 round pieces of about 18 cm diameter.
7. Now, divide your fillings into your calzones, fold them and press edges to close with a wet fork. Place them back in your baking trays and bake at 200C for about 20 minutes.
They will be lovely with a nice salad and greek yoghurt.
No comments:
Post a Comment