This is one of the best meals that I make. It is amazing and rather simple recipe to make. It is a little on the time consuming side ( I don't think too too much time, though), but it is well worth it.
The first thing that needs to be done is to make the Calzone dough. You can proof the yeast if you need to or want to. I know I am probably breaking major baking rules here, but I confess. . . I never do. I rationalize this because I am constantly cycling through my yeast so I know that it is not old and I religiously put the yeast into the fridge immediately after I use it. To make sure there are no baking disasters, you should technically always proof your yeast, but I am just being honest by admitting that I don't do it. So far, I have never had a problem, but you never know- - tomorrow could be the day where I need to eat my own words (or badly risen dough).
To proof yeast:
1. Measure out the yeast you are going to use for the recipe and mix it with the amount of water water called for in the recipe.
2. Add just a pinch of sugar to give the yeast a little snack.
3. Let the yeast mixture sit at room temperature for a few minutes.
4. If the yeast is still active, it will feed on the sugar and release carbon dioxide gas forming bubbles and will look foamy. This is what you want to see. If you don't see this, then you will need to get new yeast for the recipe.
5. Once you have verified that the yeast is active, you can continue with the recipe and use it to make your dough.
INGREDIENTS:
1 c warm water
1 package (or 2 1/4 t ) yeast
1/4 t sugar
2 T olive oil
3 c bread flour
1 T sugar
2 t salt
Making the Calzone dough:
1. Mix 1 c warm water (105- 115 ° F), yeast (2 1/4 t or 1 package), and sugar (1/4 t) together in a small bowl. If proofing let sit for a few minutes and check. If you are not proofing, go on to next step.
2. Let mixture sit for 15 minutes and then stir in 2 T olive oil.
3. Add 3 c bread flour ( I have had to use all purpose flour in the past and it still works out fine), 1 T sugar, and 2 t table salt into a food processor. Turn on to blend. While the food processor is still running, slowly add the yeast mixture through the feed tube. Process until the mixture forms a dough ball ( no longer than 30 seconds).
4. Knead on a floured surface until dough becomes smooth. Shape dough into a ball and place in a large bowl coated in olive oil or cooking spray. Cover with plastic wrap and let rise in a warm draft free area for 1 hour. Alternatively to kneading by hand and rising in a bowl, you can use the dough setting on a bread machine.
While the dough is rising, prepare the filling for the calzone.
Punch dough down, divide, and shape into 4 balls for calzones. Cover with a clean towel and let rise 30 to 40 minutes before rolling.
INGREDIENTS:
1/2 chicken or 1 whole pheasant breast, cooked and cubed
1 (10oz) box frozen chopped spinach, thawed and squeezed dry
1/2 c Monterrey Jack Cheese, shredded
1/2 c Mozzarella Cheese, cubed
1/2 c Ricotta cheese
1/4 c Parmesan cheese, shredded
1 clove garlic, minced
1/4-1/2 c Pepperoni, cut into small pieces (optional)
Olive Oil
Chopped parsley
Extra Parmesan to sprinkle on top
Cornmeal
Making the Filling & Assemble:
1. After the first rise of the dough, preheat oven to 500 °F. Generously spread cornmeal on a rimmed baking sheet (I use an iron pizza pan or a pizza stone, but a any baking sheet will work fine).
2. Mix chicken (or pheasant), spinach, cheeses, garlic, and pepperoni, if using, all together.
3. After second rise, roll a ball of dough into a 10"round (this does not really need to be perfectly round).
4. Put about 1 cup of filling in the center of the round.
5. With your finger, rub a small amount of water around the edge of the dough. Fold dough over filling so edges meet, pinch together and seal by crimping the edges with a fork. Transfer to prepared baking sheet. Repeat with the remaining dough and filling.
6. Bake until golden, 10-15 minutes.
7. Let rest for about 5 minutes, brush with olive oil, and sprinkle with parsley and Parmesan cheese.
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