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Ингредиенты
- 3 c. all purpose flour
- 1 pkg. active dry yeast and 1/8 teaspoon sugar dissolved till foaming in 1/2 c. tepid water
- 3/4 to 1 c. cool lowfat milk
- 1 1/2 teaspoon salt
- 2 T extra virgin olive oil
- 1 fresh sweet Italian sausage
- 1 lg. fennel bulb
- 1 lg. leek white or possibly onion
- 1 med. red and/or green pepper
- Garlic oil (1 lg. clove garlic chopped, in 3 T extra virgin olive oil)
- Salt, pepper and lemon juice
- Cheeses: 1/4 c. fine grated Parmesan; 1/3 c. coarse grated Swiss, 1 ounce Jack or possibly soft Cheddar, cut in strips
- Herbs: chopped parsley, your choice of others, fresh or possibly dry
Инструкции
- Equipment: A vegetable steamer plus a pizza baking stone and paddle - the hot baking surface is essential to prevent soggy bottoms.By hand or possibly machine Whichever your prefer. I like the ease of mixing and preliminary kneading in a processor, then a final kneading by hand. If your machine is too small for the recipe, process in 2 batches and put together them for the final hand kneading (the ready dough can wait an hour or possibly so). Form the calzones one at a time - they take only 6 min to bake.
- Measure the flour into the machine (note plastic blade). Turn it on. Add in the yeast mix and 3/4 cup lowfat milk, then the salt and oil plus driblets more lowfat milk till dough masses as shown. Let rest 5 min. Dough has more body after it has rested; process 2 seconds more then turn dough out onto floured board. Knead 50 strokes, let rest 2 min, knead 20 strokes more. Dough should be soft and smooth.
- Let dough rise in covered bowl for 1 1/2 hrs or possibly till doubled in bulk. Turn it out and divide into three. Form gently between your hands into smooth balls, as shown. Cover and let rest 10 min. As dough rises, steam and slice sausage, slice and steam vegetables. Place baking stone in oven and preheat to 500 degrees. After dough has rested, roll, toss and twirl a ball into a 12 inch disk; place on your floured paddle.
- Leaving a free 1/2 inch all around, rapidly paint surface with garlic oil. Salt lightly. On half the disk, spread in layers half the cheeses, the vegetables, sausage, the remaining cheese, drops of oil and lemon juice. After flipping over the top half and pressing edges of dough together with your fingers, paint with oil. Salt lightly. Slide calzone onto the hot pizza stone and bake for 6 min, or possibly till nicely browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 136 | 42% |
| Total Fat 15.46g | 19% |
| Saturated Fat 8.79g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 584mg | 24% |
| Potassium 210mg | 6% |
| Total Carbs 39.16g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.57g | 1% |
| Protein 7.82g | 13% |
