Calzones
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Calzones
  Vegetarian  
Last updated 6/12/2012 12:42:41 AM. Recipe ID 1715. Report a problem with this recipe.
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      Title: Calzones
 Categories: Vegetarian, Ethnic, Main dish
      Yield: 6 Servings
 
MMMMM-----------------------DOUGH MIXTURE----------------------------
      1 c  Warm water
      2 ts Yeast
      2 tb Oil
      1 ts Salt
      2 tb Sucanat
  1 1/4 c  Whole wheat flour or 1 c.
           -spelt flour
  1 1/4 c  Unbleached flour

MMMMM----------------------FILLING MIXTURE---------------------------
    1/2 tb Oil
    1/2 c  Chopped onion (1 sm. onion)
      2 c  Chopped mushrooms (about
           -1/2 pound)
    1/2 c  Chopped celery
    1/2 c  Chopped tomatoes
    1/2 c  Sliced black olives
      1 ts Basil
      1 ts Oregano
      2 tb Tomato paste
      2 c  Crumbled firm tofu (1 12-oz.
           -package, drained)
      2 tb Nutritional yeast
      1 tb Arrowroot
      3 tb Salsa (optional)
           Salt and pepper to taste

MMMMM-------------------------DIRECTIONS------------------------------
 
  Dissolve yeast in warm water (about 105 degrees or just warm to
  touch). Let sit for about 5 minutes or untilyeast starts coming to
  the top of the water. Add the oil, salt and Sucanat and mix well. Add
  the whole whet flour and mix with wooden spoon, scraping the sides of
  the bowl often. Stir for about 150 strokes (the gluten strands will
  be forming). Add the rest of the flour except fo the last 1/4 cup.
  Stir vigorously. If the dough seems stiff enough to handle, don't add
  the rest of the flour; if not, stir in the rest of the flour. Turn
  dough out onto a floured board and knead for about 5 minutes. Try not
  to add extra flour as the more flour you add the drier the final
  product will be. Oil or wet your hands so dough doesn't stick to your
  hands while kneading. Place dough into a clean bowl, cover with a
  piece of plastic wrap (so dough won't stick to it, should it rise and
  it it) and set in a warm place to rise for about an hour.
  
  Meanwhile, prepare the filling; heat a heavy skillet over a medium
  heat. Add the onions, stir and reduce heat.Cover with a lid directly
  over the onions, to let the onions "sweat." When onions are
  transparent, add mushrooms, celery, tomatoes, olives, basil, oregano,
  and tomato paste. Mix well and continue to cook for aout 5 minutes.
  Add the crumbled tofu, nutritional yeast, arrowroot, salsa (if
  desired) and salt to taste. Stir and simmer for about 15 minutes. If
  the dough mixture isn't quite ready yet, let mixture cool for a bit.
  
  When dough is doubled in bulk (or nearly doubled--don't let it rise
  too long), punch it down and turn it out onto a floured counter
  again. Divide it into 6 equal, or nearly-equal portions. Roll each
  portion into a circle (or pat it into a circle) about 1/4 inch thick.
  For each portion, use 1/6 of the filling, palcing the filling over
  1/2 of the circle. Try to leave a 1/2-inch rim around the outside.
  Fould dough over, stretching, if necessary. Press down around the
  outside with a fork, dipped in water so it doesn't stick.
  
  Place on an oiled baking sheet and lightly brush with oil over the
  tops. Make a few incisions with a knife on each calzone.Bake in a
  preheated 450-degree oven for 15 to 18 minutes or until golden brown.
  It is okay to bake in two batches if you have a small oven.
  
  Serves 6 or 3 calzone-crazed people.
  




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Recipe ID 1715 (Apr 03, 2005)

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