How To make Goat Cheese Calzone
Ingredients
DOUGH:
2
teaspoon
dry yeast
1/4
cup
rye flour
1
tablespoon
milk
2
tablespoon
olive oil
1/2
teaspoon
salt
1 3/4
cup
unbleached flour
FILLING:
2
oz
sonoma goat cheese, crumbled
2
oz
french goat cheese, crumbled
7
oz
mozzarella, shredded
2
each
prosciutto slices, julienned
2
tablespoon
chives, fresh, finely cut
2
tablespoon
parsley, fresh, minced
1
each
thyme sprig, chopped
1
each
marjoram sprig, chopped
2
each
garlic cloves, minced
1
black pepper
Directions:
To make dough, mix 1/4 cup lukewarm water, yeast and rye flour in bowl. Let rise 20 to 30 minutes. Add 1/2 cup lukewarm water, milk, olive oil, salt and all-purpose flour. Mix dough with wooden spoon, then turn out onto floured board and knead until soft and slightly sticky. Use quick, light motions with hands to prevent dough from sticking. Add more flour to board as needed but no more than is absolutely necessary. Knead 10 to 15 minutes until dough is soft and elastic. Place dough in bowl that has been brushed with olive oil. Oil surface of dough to prevent crust from forming. Cover bowl with clean towel and place in warm place, about 90 to 110 degrees, to rise. Let dough rise 40 minutes.
Meanwhile, to make filling, combine goat cheeses, mozzarella, prosciutto, chives, parsley, thyme, marjoram and garlic in large bowl. Add pepper to taste and mix well.
Roll out pizza dough to circle about 14 inches in diameter or divide dough into 2 or 3 pieces to make small calzone. For 1 large calzone, place entire filling on half of dough circle, leaving 1-inch margin around edges. Moisten edges with water and fold over other dough half to make edges meet. Fold up edges to form running curl, pinching to seal tightly. Place on floured paddle and slide onto oven floor. For smaller calzone, use same method, adjusting amount of filling as needed. Bake at 450 to 500F 15 to 25 minutes, or until bottom of calzone is crisp. For small calzone, reduce cooking time by half.
Makes 1 large or 2 to 3 small calzone.
How To make Goat Cheese Calzone's Videos
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From the store directly into the oven! The fastest appetizer made of pastry dough
Ingredients:
pastry dough - 500 g (17.64 oz)
mustard - 50 g (1.76 oz)
ham - 200 g (7 oz)
pressed cheese - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180 °C (356 °F)/30 minutes
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Super Bowl Recipe: Sciasciatella and Calzone
Here's two quick Italian dishes that you can make to munch on during the Super Bowl this weekend. We've got a football shaped Calzone and Sciasciatella.
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#PIZZA #CALZONE #RICETTA CALZONE
Calzone, an authentic Italian pastry. Simple delicious & creamy. Calzone means stockings or trousers since it's dressing the contents of the calzon in an envelope of pizza dough. It is the creamy Italian version of the Argentinian empanada, rich with Goat cheese Mozzarella & Parmesan (Parmigiano-Reggiano) A treat for any cheese & pizza lover!! Calzones are pretty mobile once cooked ;). So Italian street vendors see it as an on the go food. A folded enclosed pizza essentially. In southern Italy they fry the calzone!! This calzone is done the way it's done in Naples baked in high heat (500) deg F. in a home oven! Enjoy this Italian treat!!
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7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Three Cheese and Artichoke Calzones