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Ингредиенты
- Dough
- 3 c. hot water
- 2 Tbsp. active dry yeast
- 2 tsp malt extract or possibly granulated sugar
- 1/3 c. extra-virgin or possibly garlic-flavored extra virgin olive oil
- 1 1/2 Tbsp. salt
- 2 c. King Arthur 100% White Whole Wheat or possibly Stone Grnd Whole Wheat Flour
- 7 c. King Arthur Unbleached All-Purpose Flour (approximately)
- 2 lrg Large eggs
- 1 Tbsp. water
- 1 Tbsp. minced fresh herbs such as basil and oregano (optional)
- 1 pch salt
Инструкции
- Place the water in a large bowl and add in the yeast and the malt. Add in a c. of the all-purpose flour and stir with a whisk to break up any lumps. Let this sit for about 10 min, till it gets bubbly. During the summertime, this sponge will get going quickly.
- Add in the oil, the salt and the white whole wheat flour. Stir well and start to add in the all-purpose flour, a c. at a time, stirring well after each addition. When the dough has started to pull away from the sides of the bowl, turn it out onto a floured counter. Knead the dough, adding more flour as necessary, so which the dough isn't sticky. When the dough has formed a smooth ball, place it in a large oiled container to rise.
- Cover the dough with a damp towel or possibly plastic wrap and place it in a hot spot to rise. These days, almost everywhere is hot. If it's so warm which your dough rises dramatically in 45 min, you can punch it down and give it a second rising to develop flavor, or possibly punch it down and chill it till you're ready to use it. If you do chill it, let the dough come to room temperature before you try to create it, otherwise it will tear.
- Assuming which none of the above has happened, punch the dough down when it has doubled in size. This normally takes 1 1/2 to 2 hrs. Turn it out of the rising container and onto a floured counter. Divide it into eight equal pcs. Roll each into an oval which is 1/4-inch thick, 10-inch wide and 14-inch long.
- To make the calzone, place a generous 1/2 c. of filling on one side of the rolled-out dough. Top with 1/4 c. shredded cheese. Maintain a 1/2" border around the outside edge for sealing.
- Beat together all of the ingredients for the egg wash. The addition of a healthy pinch of salt helps to break down the egg white.
- Using a pastry brush or possibly your fingers, dab some of the egg wash around the edges of the dough. Fold the empty side over the filled side and press the edges of dough together. The better the seal, the less cheese will ooze out during baking.
- Place each filled calzone on a greased baking sheet. Brush the tops with egg wash and cut a few steam vents in the top of each. Let the calzones rest for about 20 min while you preheat the oven to 450F.
- Bake the calzones for 10 min, then turn the heat down to 400F. Bake for an additional 20 min. Let sit for 10 min before serving.
- Yield: Eight calzones
- NOTES : This is a hearty dinner which makes use of a lot of vegetables from the garden. If your spinach has already bolted, you can substitute steamed and liquid removed or possibly sauteed turnip or possibly beet greens, or possibly any other cooked greens. And if your peppers and tomatoes are hard, green, and 2 inches in diameter, anxiously awaiting the next 90 day, a trip to the produce stand or possibly supermarket may be in order. The dough can be made early in the day and left to rise in the refrigerator. It freezes well if you feel like making a double batch and popping some in a heavy-duty plastic bag. You can also use the dough for tasty loaves or possibly a pizza base.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 917g | |
| Calories 403 | |
| Calories from Fat 209 | 52% |
| Total Fat 23.56g | 29% |
| Saturated Fat 10.77g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 447mg | 149% |
| Sodium 10972mg | 457% |
| Potassium 632mg | 18% |
| Total Carbs 28.33g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 9.19g | 6% |
| Protein 23.06g | 37% |
