Calzones

Calzones!

 

 

Yummy. We started out with Dough #1 recipe.

Spread out the dough into a circular shape.

You can add anything to them, but here is what we did:

50g Prego Traditional Spaghetti Sauce

15g finely diced onion

15g finely diced mushrooms

Cheese of your choice would be awesome in here, but my daughter doesn't like cheese this week ;o)

 

Close up the calzone and pinch the seam together. Poke a few holes into the top. Cook at 500 degrees for 10 minutes.

I am doing a trail of frozen ones, so I will update this post after I have tested them.

 

Enjoy!

-Michele

Dough for Many Uses!

This dough can make pizza crust, breadsticks, pizza pockets, calzones, and chips (kind of like pita). Let me know what you make out of it!

Dough #1
350g wheat starch
60g Metamucil
5g salt
15g baking powder
30g sugar
115g Mocha Mix
260g warm water

starter: 30g regular unbleached flour, 5g yeast, 60g water. Let sit for 30 minutes at room temperature or slightly warm oven.

Put all ingredients into a standing mixer and mix with the paddle attachment. Let sit in the mixer for about 5 minutes to absorb the moisture. Put some olive oil on your hands and take out of the mixer bowl. Cut or piece dough into 6 sections. This will make 6 calzones. I like to take 3 sections to make 3 calzones, 1 section to make pizza pockets, and the last section for either chips or breadsticks.
I figure each section has a phe value of 29mg.