posted by Maree 03-06-99 8:39 PM
These are off the Net
Spinach and Ricotta Calzones
1 container (15 oz.) ricotta cheese
5 oz (1/2 10-oz box) frozen chopped spinach, thawed, well drained
1 t onion powder
1 t garlic powder
1 T Italian seasoning
1/8 t ground nutmeg
1 1/2 t salt
1/4 t pepper
Combine all of the ingredients. Makes 4 calzones
Italian Sausage and Mushroom Calzones
8 ounces hot or sweet Italian sausage, casings removed
1 can (4 oz) mushroom stems & pieces, drained
1/4 cup pizza or spaghetti sauce
1 t Italian seasoning
1/2 cup shredded mozzarella cheese, divided
Brown the sausage over medium heat 6-8 minutes, stirring occasionally. Add the mushrooms & sauté 2 minutes, until no pink remains in the sausage. Remove from the heat, drain off the excess liquid. Stir in the sauce & Italian seasoning; Makes 2 .
Portobello and Jack Calzones
1 T olive oil
3 garlic cloves, minced
8 ounces Portobello mushrooms, cut in 3/4" slices
1/4 t salt
1/8 t pepper
1/2 cup shredded Monterey Jack cheese, divided
Heat oil over medium-high heat. Add the garlic & sauté 1 minute. Add the mushrooms, salt, & pepper, sauté 3-5 minutes, or until the mushrooms are tender. Remove from the heat. Spoon half of the mushroom mixture on each dough circle. Top each with 1/4 cup cheese. Makes 2 calzones.
Seafood Calzones
Prepare dough:
2-1/2 cups water, lukewarm
1 tablespoon sugar
1 package yeast, rapid-rise type
8 cups white flour
2 tablespoons salt
Olive oil, as needed
Preheat oven to 400 °F. In a large stainless steel bowl, add water and then sugar and yeast.
Mix with a fork, making sure that all yeast is incorporated. Add flour. Sprinkle salt on top of the flour.
Wash your hands. Mix ingredients in a circular motion with one hand, then use both hands to squeeze ingredients together.
After flour is fully incorporated, knead mixture for 2 minutes. Shape dough into a ball and remove from bowl. Lightly oil inside of bowl. Place dough back into bowl and press down.
Cover bowl with a damp clean towel. Place next to the preheated oven for about 20 minutes.
Remove dough from bowl, place on cutting board, and cut into 4 equal pieces. Liberally oil two sheet pans (11-1/2 inches by 17-1/2 inches each). Spread out each piece of dough into a round shape, two per pan.
Prepare filling:
2 cups onion, thinly sliced
2 cups green pepper, thinly sliced
1/4 cup Parmesan cheese
2 cups crab meat or surimi, shredded
1 cup shredded mozzarella cheese, shredded
Sauté onion slices and pepper strips in olive oil, until onion browns slightly. Remove onion and pepper from pan, then combine with Parmesan cheese in a mixing bowl.
On each circle of dough, cover half the circle with an equal portion of 1/4 of the onion-pepper mixture. (Do not go all the way to the edge of the dough.) Sprinkle each calzone with 1/2 cup of shredded crabmeat and 1/4 cup shredded mozzarella cheese.
Assemble 4 dinner-sized calzones:
Roll the top piece of dough over the filling, which will form a semicircular shape. To seal the calzone, turn up the edge and pinch it into the rest of the dough, all the way around the semicircle. Bake until golden brown (about 15 minutes). This calzone has no tomato sauce, so that the delicate flavor of the crabmeat will be a bit stronger.
SOURCE: News Channel 8 Clever Cleavers
(http://www.wtnh.com/features/cleavers/cc216.html)
Crabmeat Calzone
Andrea, Cordova, Alaska
1 hot roll mix
1-1/4 cup water, hot
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup mozzarella cheese, grated
8 ounces cream cheese, softened
1/2 pound crabmeat
4 green onions, chopped
1 clove garlic, minced fine
1 small can olives, chopped
1 tablespoon fresh parsley or 1 teaspoon dried, chopped
In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no longer sticky (about 3 min). Divide into 10 equal parts. Cover loosely with plastic wrap and towel. Meanwhile, combine remaining ingredients in medium bowl, mixing well.
Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over filling. Press edges to seal, fluting sealed edge decoratively.
Place on greased cookie sheet, then brush with oil. Bake at 400 °F until brown (about 25 to 30 minutes). Variation:
Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling.
SOURCE: Alaska Seafood Marketing Institute's "The Alaska Seafood Cookbook"
(http://www.state.ak.us/local/akpages/COMMERCE/asmi/ascreci3.htm#11)