Calzone

Hello friends, I am back again. It is been a long time to share any of my recipe with all of you. Though I was unable to pen down my recipes, but neither my passion for cooking died nor did I stop cooking. So on my come-back, I wanted to share a lovely recipe of Calzone (of course my own discovered stuffing) with all of you. Originally, a calzone is an Italian filled oven bread, originating in Naples,and it is shaped as a folded pizza. It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in oven and stuffed with salami or ham, mozzarella, ricotta and Parmesan or pecorino cheese, amalgamated with an egg. Its regional variations include other ingredients that are normally associated with pizza toppings. Calzones of smaller dimension can also be fried in olive oil. 

INGREDIENTS:

For the Calzone dough

Refined flour-2.5 cups

Dried yeast-8 gms or 2 teaspoon

Olive oil-2.5 tsp

Warm water (105-115 deg hot)-1/4 cup

Salt-1/2 tsp

Sugar-1 tsp 

For Egg wash: 1 egg+ 1 tbsp water+ pinch of dried herbs+ salt+ little olive oil

For the stuffing

Onion-1 small choppped

Garlic-2 tsp small chopped

Grated cheese-1/2 cup

Mushroom-1/2 cup

Chicken sausage-2 boiled and cut into small pieces

Boiled sweet corn-1/2 cup

Olive oil-1.5 tsp

Add the dried yeast in the hot water along with salt and the sugar. Let it rest for 5 mins. Stir it and mix it with the dough and knead the dough using little water and the olive oil. Cover it and let the dough ferment for 2-3 hrs. By that time get the stuffing ready. Divide the dough into 9 (or as much you want) equal portions. And roll out the dough, put the stuffing inside and seal it. Give impression at the edges of the calzone using a fork. Pre-heat oven at 220 deg C and bake it for 40 mins at 190 deg C or till it becomes brown. Give an egg wash on the upper side of the calzone before baking. After 20 mins, turn the calzone and give egg wash again on the other side. Bake again for another 20 mins. Serve hot with any sauce of your choice.