Then, once the dough balls have proofed, I form the calzones and place onto a prepared baking sheet. During this time, I preheat my oven and prepare my baking sheet with a sprinkle of cornmeal.Once the calzone dough is doubled, I portion out 4 equal pieces and roll those into a ball shape, and allow them to proof once more, about 30 minutes.While the dough doubles, I saute my filling ingredients and allow them to cool before combining them with the cheeses, then set my filling aside.To get things started, I prepare my calzone dough, and set it aside in a warm area to proof, and double in size. #Calzone recipe fromscratch fullHere's a glance at my calzone recipe: (or just jump to the full recipe.) I also use my own homemade marinara sauce (store-bought is fine too), and serve some extra on the side for dunking! The fun thing about making calzones is that you can be creative with your filling! You can add pepperoni or sausage if you'd like, or keep things vegetarian as I have here with my filling.īoth ricotta and mozzarella add different creamy textures and flavor, and I love the combo here along with the sauteed onions, mushrooms, spinach and garlic. One could certainly use a good quality store-bought pizza dough to prepare this calzone recipe, and save a bit of time and effort but if you can, I encourage you to try this homemade calzone dough because the results are so pillowy and soft, and quite delicious. The first time I played around with filling and crimping my calzones, I ended up making a misshaped version which I was sure would bake up a bit cockamamie, but it actually looked surprisingly good. What I really appreciate about making calzones at home is how forgiving they can be if you have a good dough to work with and a yummy filling prepared. And, it makes the kitchen smell like a cozy Italian eatery! Not only is my calzone recipe fun and easy to prepare at home, it's filled with gourmet flavor that just can't be beat. #Calzone recipe fromscratch plusWhile it never really occurred to me to prepare calzones at home (don't ask me why), recently I got a hankering for the experience of doing just that, longing to come up with my very own calzone recipe that I can whip up for us on the weekends when we typically crave pizza.Īnd while pretty much any ingredients one would top a pizza with can be used to create a scrumptious filling for a homemade calzone, my recipe here sticks to traditional marinara sauce and a creamy mixture of ricotta and mozzarella cheeses combined with sautéed shiitake mushrooms and onions, plus garlicky spinach. The thing that’s always tickled me about calzones is that they're like pizza in a pretty little “pocket”, filled with all sorts of savory surprises tucked into a tender, golden crust baked up wonderfully hot and pillowy. I've been a fan of calzones for as long as I can remember, often choosing it off of a menu at local Italian eateries as a tasty alternative to traditional pizza or a pasta dish. These past few months I've really enjoyed preparing more savory baked goods in my own little kitchen, cozy and delicious treats such as homemade pizza, focaccia, and now calzones. My calzone recipe comes complete with a homemade calzone dough that is light and puffy in texture and deliciously golden, filled with a savory and cheesy mixture of ricotta and mozzarella cheeses, plus sautéed mushrooms and garlicky spinach!Ĭalzones, The Delicious Alternative to Pizza Calzones are such a treat when hot out of the oven, especially when prepared from scratch.
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