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FotW: Calzones

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Marissa View Drop Down
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    Posted: 28 February 2012 at 14:59
From the FotW Italian Cooking.  I'd never had deep fried little calzones before (just the big-as-your-face baked ones).  We took some liberties with the filling but otherwise followed the recipe.

Makes 15-20 calzones (serves 4-6?)
 

Vegetable oil or shortening for deep frying 

Dough: 
2 1/2 teaspoons yeast (one packet) 
¼ cup + 2 tablespoons lukewarm water 
pinch of sugar 
1 ¾ cup all-purpose flour 
½ teaspoon salt 
2 tablespoons olive oil 

Filling: 
1/4 - 1/2 pound of fresh mozzarella, cut into 2” long ¼” x ¼” julienne 
Italian seasoning or dried oregano 
Olive oil 
(the recipe called for just prosciutto and mozzarella, but we used dribs and drabs of things in the fridge: 
Sautéed spinach 
Grilled onions 
Crumbled meatballs 
Sliced black olives 
Sliced green olives 
Tomato basil sauce 

1. Proof the yeast by adding it to the warm water with a pinch of sugar. Let sit in a warm place until frothy (5-10 minutes) 

2. Sift together flour and salt. Make a well in the center and add the yeast mixture and the olive oil. Knead by hand until smooth and elastic (or use a mixer with a dough hook - took about 7 minutes on medium speed). Flour the dough lightly and put in a clean bowl in a warm place for 1.5 hours or until doubled in size. 

3. Heat 3 to 4 inches of vegetable oil or shortening in a deep-fat fryer to 375*F. 

4. Punch down the dough and roll the dough thinly, about 1/8 inch thick. Use a 4" biscuit cutters to make rounds. Fill each calzone by placing a few strips of cheese and whatever ingredients you want on one half - just be sure not to overfill! Top with a sprinkling of herbs and a few drops of olive oil. Fold the other half over the filling to make a half moon and press firmly around the edges. 

5. Deep-fry the calzones, a few at a time, turning them once, for about 4 or 5 minutes or until they are golden brown on both sides. Drain on paper towels and serve immeadiately. 


We served the calzones with a farm salad and a side of the tomato basil sauce for dipping. It was delicious! 

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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2012 at 15:32
Now where are the big-as-your-face deep-fried ones? Pig

I've actually done these little fried calzones lots of times.  They work great as make-your-own when you've got a whole mob of teenagers over.  You can preform the dough and refrigerate the discs stacked up between sheets of waxed paper.  Then set up an assembly station where the kids can stuff their calzones, and a separate fry station where at least one responsible person can man a pot/frypan/wok or two of hot oil to fry off the calzones as the kids bring them forward.  Dipping sauce available over by the draining rack and you're all set!

If you're quick, you can get a dusting of grated parmesan or romano to melt onto the calzones right after they come out of the hot oil....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2012 at 15:38
Those look really good, Marissa.
 
Interesting coincidence. I had made full-sized baked calzones awhile back, using pizza dough. Had a lot of filling left over, and figured why not make minis. So I used round won ton wrappers, sandwiching some of the filling between two of them, and deep frying. Then topped them with some left-over pizza sauce.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2012 at 15:42
outstanding recipe, marissa, and grerat execution. daikon, i like the assembly-line set-up, and will see if we can get one together at casa tasunkawitko.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 February 2012 at 09:37
 
I use Pizza Dough to make Calzone too ...
 
Actually, a recipe I  posted:  was my Calabrian Pizza last week ... I use same flour, yeast, salt, olive oil extra virgin, warm water mixture to make calzones ...  
 
Thanks for post.
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 29 February 2012 at 09:42
I love the make-it-yourself Daikon! We had so many leftovers after even making half a recipe that we realized this needed to be a dish for a party - an appetizer or cocktail sort of thing. I love your twist on that!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 03:05
Marissa...how long did you deep fry them for?
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 08:45
Originally posted by Hoser Hoser wrote:

Marissa...how long did you deep fry them for?


Ha! Left out a step didn't I?    I had this recipe typed up before and somehow the copy/paste just didn't go far enough! Here's what was left out:

5. Deep-fry the calzones, a few at a time, turning them once, for about 4 or 5 minutes or until they are golden brown on both sides. Drain on paper towels and serve immeadiately.

I'll go back and edit the post to stick this back in so in the future you don't have to dig down to this post!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2012 at 03:25
Thanks Marissa! Thumbs Up
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2012 at 13:20
here's a picture provided by margi ~ looks great!
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2012 at 13:27
 
@ Tas,
 
Thanks for posting photos.
 
I bake my calzones and fill with asst Italian goodies ...
 
Margi.
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2012 at 05:03
 
Buongiorno,
 
The Valle D´Itria located in southern Apulia, is just extraordinaire. Home to the Trulli, round white architectural buildings with conical roofs that are found no where else worldwide. The Trulli denote ancient tombss found in the rurals all throughout Italia. These ancient buildings were built by the Greeks and are protected by the Historical Preservation of Patrimonial Architecture.
 
With this in mind, many of these buildings, now renovated have been purchased by Northern Apulians from Bari and gargano and have transformed them into tiny boutique hotels, classic regional Apulian trattorias and restaurants, and shops selling only local products and Meze Cafés. 
 
One of the specialties of southern Italy, Basilicata, Apulia and Sicilia are their calzones. They are always baked in a wood burning oven. 
 
My recipe for Calzone:
 
PIZZA DOUGH
 
1 1/3 cup warm water 115 degrees farenheit
1 package active dry yeast
3 cups all purpose flour plus more for kneading
1 tsp salt
1 tsp olive oil
 
There are two ways to make the dough, either via hand or food processor ...
 
BY HAND:
 
In a large bowl, combine water and yeast. Whisk until yeast is dissolved. In another bowl, combine flour and gradually and slowly add the yeast mixture, stirring with a wooden spoon. Turn dough out onto a lightly floured surface and with lightly floured hands, knead until dough is smooth and elastic about 12 mins.
 
TO LET DOUGH RISE
 
Lightly oil large bowl. Add dough turning several times to oil the top. Cover with plastic wrap and let rise in a warm draft free place for 1  1/ 2 hrs. or until double in bulk. The dough can stay in a refrig overnight in plastic wrap. This makes: 1 and 1/2 pounds of dough enough for 4 calzones, or 2 pizzas.
 
I fill my calzones with any one of these combinations:
 
Broccoli, a variety of cheeses, olives, garlic, red pepper and anchovies - a Green & White Rustica ( common in Sicilia )
 
Basilicata: Potato, fennel, onion
 
( Apulia ) Eggplant, pecorino, parmesan, tomato, garlic, Buffala di mozzarella
 
Calabria:  bell peppers, onion, tomato, cheeses, and chili pepper
 
Happy Holidays.
Margi.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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