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.

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.