Dough for Calzone
Categories: Yeastbreads
Yield: 4 Servings
------------------------------MM BY HM
PEAGRAM------------------------------
4 c All-Purpose Flour
1 pk Yeast
1 1/3 c Warm Water
4 tb Olive Oil
1 ts Salt
These turnovers may be baked on a pizza stone like a pizza or on a
lightly
oiled cookie sheet like any other turnover. If you are going to use a
pizza
stone or tile, preheat it along with the oven. Preheat the oven to 400
degrees. Dissolve the yeast in the warm (85 degrees) water. Let stand
until
the mixture foams (8-10 minutes). Combine the flour and salt in a
bowl. Add
2/3 of the olive oil and all of the yeast mixture. Stir well. Cover
the
bowl with a cloth. Let the dough rest for about 10 minutes. Turn the
dough
out onto a floured board. Knead the dough until smooth (about 10
minutes).
Place the dough in a greased bowl and turn to make sure the dough is
coated
on all sides with the grease. Cover. Let the dough rise until doubled
(about 2 hours). Punch down. Turn the dough out onto a floured board.
Divide the dough into even portions. Roll each portion to a thickness
of
1/8" and a diameter of about 7". Brush the surface of the dough with a
generous amount of olive oil. Place the filling(s), cheese(s) and
sauce on
half of one side of the dough. Fold the other half over the filling
and
seal tightly using a fork to crimp the edges together. If using a
pizza
stone, brush the outside of each turnover lightly with olive oil.
Place the
turnovers on a lightly oiled baking sheet or, if using a pizza stone,
on a
pizza paddle. Place the turnovers in the oven. Bake until lightly
browned
and golden. Remove from the oven. Serve. From: Joel Ehrlich Date:
12-16-94
Source: rec.food.cooking
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