Real Italian Calzones So Tasty
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| Real Italian Calzones |
"This is actual calzone, because there may be no tomato sauce INSIDE of it! We eat it as a minimum once per week. Have a bowl of tomato or spaghetti sauce on the desk for humans to top their calzone with, if preferred."
Ingredients :
- 1 (.25 ounce) package deal active dry yeast
- 1 cup heat water
- 1 tablespoon olive oil
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2 half cups all-cause flour, divided
- 1 teaspoon olive oil
- half of cup ricotta cheese
- 1 half cups shredded Cheddar cheese
- half of cup diced pepperoni
- 1/2 cup sliced clean mushrooms
- 1 tablespoon dried basil leaves
- 1 egg, crushed
Instructions :
| Prep : 1H | Cook : 8M | Ready in : 1H30M |
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- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour till easy. Gradually stir within the relaxation of the flour, till dough is easy and conceivable. Knead dough on a gently floured floor for approximately 5 mins, or until it's far elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then turn the dough, cowl and let rise for forty mins, or until nearly doubled.
- To Make Filling: While dough is growing, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a massive bowl. Mix properly, cover bowl and refrigerate to kick back.
- Preheat oven to 375 stages F (a hundred ninety degrees C).
- When dough is ready, punch it down and separate it into 2 same parts. Roll components out into thin circles on a lightly floured surface. Fill every circle with 1/2 of the cheese/meat filling and fold over, securing edges by means of folding in and urgent with a fork. Brush the top of every calzone with egg and place on a gently greased cookie sheet.
- Bake at 375 tiers F (a hundred ninety degrees C) for half-hour. Serve hot.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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