I thought I would try making calzones again. Same dough recipe as my previous thread http://firewoodhoardersclub.com/forums/index.php?threads/amateur-calzone-production.2546/ For filling I mixed up onions, mushrooms, garlic, yellow pepper, tomato, ricotta cheese, parsley and basil. Cut the dough into eight pieces and rolled each out into a circle. Added the filling and shredded cheddar cheese. Sorry the picture is blurry - it is not you. Folded it over, pinched up the sides and felt like maybe I knew what I was doing this time. First four ready for the oven. Got the next four ready and realized I forgot the egg wash. These ones got done before going in the oven. The others got it half way through the bake cycle. First batch out and ready to eat. Second batch looks even better. This will be lunch tomorrow and then I am going to try and freeze some and see how that goes when thawed and heated up again. Campinspecter seemed to like them but again, he is going to have to have a few before the final verdict is in. I forgot the picture of one cut open on my plate but it didn't stay on the plate long enough to take a picture. Maybe tomorrow.
I think I know what's for supper tomorrow night. They look very English, they love their pocket pies!
Just didn't have anything to put into them and really didn't think about what I should use. We don't eat pork and I was out of turkey sausages. next time, I think I would make up a hamburger based filling that was cooked first. the onions and mushrooms should have been sauteed a bit before putting in the filling.
I agree about the onions. Some times I microwave them and a few other veggies because the bread is done before the veggies can soften up. I'm betting a filling like Philly cheese steak with lots of seasoned sauté onion and mushrooms would be a real winner.
Looking good WW. I like the pics and the ingredients. I'm surprised campinspector doesn't have a bigger belly with all this home cooking.
I baste mine with garlic flavored olive oil and drizzle some grated cheese on top. Seems to do a nice job. Those look great though!
I'm just catching up here. Those are looking very good Woodwidow. The eggwash tip from mywaynow, with the garlic olive oil, sounds real good. Maybe just fold or roll the crimp over and a light eggwash on it. Sometimes the vents seal back up, and a knife put through them again during cooking. With the smaller sizes, I would make ham, cheese and a little mustard. These are perfect size for pack lunches if heated in a toaster oven in foil, and put in an insulated bag. Sausage or pepperoni filling comes to mind too. I usually sauté mushrooms and onions if they are going to be cooked in a calzone. On top of a pizza, they will get more heat and cook up fine. Nice progress!
Thanks for the advice @fishingpol I think I will have to experiment with the fillings a bit more. We had them heated up for lunch to day and they were good. Didn't get a picture on my plate though.
had to look up Philly Cheese steak as I have never had one. Something new to try - maybe next weekend? You guys sure have great ideas.
There are endless ways to do those things. I used to make batches of stuffed shells and freeze them. Used the same philosophy on the fillings. Some favorites were peperoni/provolone, sausage and peppers, mushroom and onion with a bit of tarragon.
Looks awesome WW! I'm gonna have to make up some pasties one of these days. They're the ultimate pocket type meal (in my opinion). Ladle some brown gravy on top and you've got yourself heaven on a plate! edit: I thought of pasties just cause of the size of your calzones.
I baked them at 375 F for 30 minutes. I think just about every culture has some form of main meal filling stuffed in bread dough food item. I always thought Cornish pastries were similar to Danish pastries until we had a chance to eat at a very British style restaurant/pub. As Papadave would say - It's all gooder!!!
Those look excellent to me. When I make a calzone around here it's what ever is left in the fridge, I made a few with some left lover chicken last week, added some hot sauce and cheese, with diced steamed celery, onion, and some steamed broccoli - it was interestingly tasty. I never end up with one that doesn't blow open - stuff em full
