Miele Cooks - Pepperoni and Mozzarella Calzones
Enjoy simple family-friendly recipes with #MieleUSA! If you're looking for new #recipes with simple ingredients or looking to try something new check out our #MieleCooks recipes by watching the videos and following along.
Do you love a calzone for the shape and size, but aren’t a fan of ricotta cheese? Well, that’s how this recipe came to be. It’s a calzone with traditional Stromboli fillings and even with scratch-made dough, dinner can be ready in under 2 hours. Join us and learn how to make the fastest, easiest, homemade calzones.
Dough
3 cups plus 3 Tablespoons all-purpose or bread flour
1 packet instant or active yeast
2 tablespoons olive oil
1 tablespoon honey
1 cup lukewarm water
½ tablespoon salt
Egg wash
1 egg, large
water
Filling
½ cup shredded mozzarella cheese
¼ pound mozzarella cheese slices
¼ pound provolone cheese slices
¼ pound pepperoni slices
¼ cup marinara or pizza sauce
Directions
1. To make the dough combine water, honey, olive oil, and yeast in a liquid measuring cup. Let stand for 5 minutes.
2. In the bowl of a food processor, combine flour and salt. With processor running, add liquid in a slow stream until dough forms a ball. Knead for a minute by hand on the countertop.
3. Place dough in a greased bowl (olive oil) turning to coat. Cover with plastic wrap or a lid and place in a warm spot. Proofing Mode at 90°F is good for this step. Let rise for 1- 1 ½ hours.
4. Program the oven: Place the pizza stone or Miele oven tray on the lower rack of the oven and preheat the oven for 30 minutes on Operating modes / Intensive mode / 425°F.
Assemble the calzones
1. On a clean surface, divide the dough into 3-4 pieces. Allow to rest on the countertop for an additional 15 minutes.
2. Gently press dough into an 8-10” circle using your fingertips or the power of a good air drop and gravity allow to expand (if really ambitious us a rolling pin). Let dough rest as needed before pressing out further.
3. Once the dough has been pressed out, start layering your fillings.
4. Layer half of the dough circle by placing a slice of mozzarella ½ inch from the edge. Top with a slice of pepperoni, a light layer of sauce, and a slice of provolone. Depending on the size of the circle, you can shingle the slices of cheese and pepperoni always keeping the second half of the dough clean. Once you have 2 layers of cheese, pepperoni, and sauce, fold the dough over and start to seal the edges. Roll the dough edge inward and press down with your fingers. Double roll the edge to ensure a tight seal.
5. Brush calzone with egg wash and transfer to a piece of parchment paper.
6. Using a pizza peel, slide the calzone and parchment onto the pizza stone.
7. Set a timer for 10-12 minutes. Check for the desired level of browning and add additional time as needed.
8. Allow to cool for 5-10 minutes before serving.
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Miele – Immer Besser.
Since its establishment in 1899, Miele has followed its brand promise “Immer Besser” (Forever Better) in the manufacturing of all of its home appliances, including cooktops and ovens, refrigerators and freezers, washing machines, vacuum cleaners, and coffee machines, as well as commercially and medically used machines.
Miele stands for excellent results combined with the lowest possible energy consumption in your home. This applies to the care of your laundry, flooring, and dishes, as well as exploring the boundaries of your creativity while coming up with culinary delights in the kitchen.
Queen Elizabeth's Drop Scones | SCOTTISH PANCAKE RECIPE
Please take note that this is only half the volume and slightly adjusted from the original recipe. If you are preparing for more people, you can just double the quantity or follow the original recipe as also stated below.
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INGREDIENTS: (Half batch)
• 1 large egg, room temperature
• 2 tablespoons superfine sugar
• ½ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons cream of tartar
• 2 tablespoons butter, melted
• extra butter for your pan
ORIGINAL RECIPE & QUANTITY BELOW:
Ingredients for the Queen's drop scones
• 4 teacups flour
• 4 tablespoons caster sugar
• 2 teacups milk
• 2 whole eggs
• 2 teaspoons bicarbonate of soda
• 3 teaspoons cream of tartar
• 2 tablespoons melted butter
NOTES:
1. COOKING TIME – Approximately 2-3 minutes or until bubbles starts to appear on the sides. Flip and cook for another minute or until lightly brown
2. The perfect time to drop the scones is when the butter starts to bubble. Actual cooking time may vary depending on the size of your scones
3. SERVING – Serve the way you like! Mine is simple, butter and syrup are enough and sometimes peanut butter on the side ????
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Best regards,
Romel from The Introvert Kitchen
Traditional and Modern Welsh Recipes To Try!
Try these traditional and modern Welsh recipes!
Simply pause the video to take down the recipe and method of your choice, or external links are shown below.
Hope you enjoy and let me know if you try any recipes.
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The Easiest Way To Clean Rust From Cast Iron Skillet & Season The Pan
I'm going to show you the easiest way to get rust off of a cast iron pan with stuff you probably already have at home. Yes you can restore your cast iron pan back to new condition. You just need to know what to do and how to take care of it once the rust is gone so it never comes back. Restoring a cast iron pan is easy to do. You will learn how to season a cast iron skillet.
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S2E19 TRUDGFEST DEMONSTRATION: HOW TO MAKE WELSH CAKES IN A CARAVAN
In S2E19 Jan Ban gives a demonstration of how to make Welsh Cakes in a caravan. This is mainly uncut so as to give the atmosphere of TrudgFest
Jan very kindly agreed to do this for us to help raise awareness and money for the Stroke Association. If you feel you could contribute to this worthy cause how ever little (every penny counts), this is the link you will need:
We hope you all enjoy the video.
Her recipe is as follows:
(Makes about 20)
225g Self Raising Flour
tsp of mixed spice
75g caster sugar
110g salted butter (room temperature)
100g . seedless sultanas
1 large egg
A little milk
Some spray oil for pan