Tuesday, November 8, 2011

Calzones

Calzones from Nansai Sensei's Class
I spent my free time today working on the cookbook for my cooking class.  Typing recipes and looking at food photos, even if they are my own (photos) and not so fabulous, makes me hungry. I thought I would share one of the recipes. This is from February, but it is perfect for the cool weather that rolled in today. My cooking teacher, Nansai sensei, is Japanese, but she spent a week in Italy cooking and eating. This was a recipe she share with us for Calzones:

Dough for Calzones
Bread flour, 250 gm
Soft all-purpose flour, 250 gm
Dried Yeast, 1 Tbsp
Salt, 1/2 tsp
Olive Oil, 2 Tbsp
Warm Water, 270 cc

Filling for Calzones
Tomato, 1, 8 slices
Small Sausage link, 8, cut in half
Onion, 1, cut into 1/8 wedges, separate a bit
Boiled Egg, 2, quarter each for 8 pieces
Shredded cheese such as mozzarella mix
Salt

Mix dry ingredients: flour, yeast, & salt in a bowl. Mix oil & water together. Form a well in the flour and pour water mix in, stir with chopsticks and hands. Knead until soft dough forms about 10 minutes. Coat a clean bowl with olive oil, place dough, flip dough to coat with oil, and cover bowl with plastic wrap. Allow to raise in a warm place until dough is double in size. Deflate dough by pressing out air. Cut dough into 8 pieces and form each piece into a ball. Cover balls with a damp cloth to relax dough about 15 minutes. Roll dough out, place toppings: tomato, egg, onion, sausage, sprinkle of cheese, & sprinkle  of salt.  Fold over, pinch seams together, and slice vents on tops. Brush with olive oil. Bake on a parchment paper lined baking sheet at 180ºC for 12 minutes or until golden brown.