The next time, I filled the calzones with mozzarella cheese and sliced meatballs. Once again, this was a hit! (The pictures are from the meatball batch, but the technique is the same.)
BARBECUED CHICKEN FILLING
2 cups cooked chicken, shredded
1 cup Cheddar or Cheddar-Jack cheese, shredded
1 medium onion, caramelized
1 cup barbecue sauce
MEATBALL FILLING
10 to 12 meatballs, sliced (1 per calzone)
1 cup spaghetti sauce
1 cup mozzarella cheese
HOMEMADE PIZZA DOUGH from Once a Month Mom
15 ounces warm water
1 TBL active dry yeast
1 TBL sugar
2 1/2 tsp kosher salt
2 TBL olive oil
3 1/4 cups all-purpose flour
This is the easiest pizza dough ever! Just mix yeast, sugar, salt and olive oil with the warm water in a large bowl. Mix in the flour with a wooden spoon. No kneading necessary. The dough will not look or feel like a kneaded bread dough, but don't worry! Cover with a towel and let it rest at room temperature for about 2 hours. (In summer, if I have the air conditioner on, I take the covered bread bowl out to the porch to rise the dough.)
Roll out the dough on a floured surface and divide it into 10 to 12 portions for calzones.
TO BAKE: Place finished calzones on cookie sheet (I cover the sheet in parchment paper.) Brush tops of calzones with olive oil. Sprinkle with parmesan cheese if desired. Bake in preheated 450-degree oven for 15 to 20 minutes.
Print this recipe!
1 cup Cheddar or Cheddar-Jack cheese, shredded
1 medium onion, caramelized
1 cup barbecue sauce
MEATBALL FILLING
10 to 12 meatballs, sliced (1 per calzone)
1 cup spaghetti sauce
1 cup mozzarella cheese
 |
| One sliced meatball per calzone. |
 |
| Top with cheese (the kids want me to add more next time!) |
 |
| Crimp it tightly so the filling doesn't leak out! |
HOMEMADE PIZZA DOUGH from Once a Month Mom
15 ounces warm water
1 TBL active dry yeast
1 TBL sugar
2 1/2 tsp kosher salt
2 TBL olive oil
3 1/4 cups all-purpose flour
This is the easiest pizza dough ever! Just mix yeast, sugar, salt and olive oil with the warm water in a large bowl. Mix in the flour with a wooden spoon. No kneading necessary. The dough will not look or feel like a kneaded bread dough, but don't worry! Cover with a towel and let it rest at room temperature for about 2 hours. (In summer, if I have the air conditioner on, I take the covered bread bowl out to the porch to rise the dough.)
Roll out the dough on a floured surface and divide it into 10 to 12 portions for calzones.
 |
| Calzone dough immediately after mixing. |
 |
| 2 hours later, here's the dough after rising! |
TO BAKE: Place finished calzones on cookie sheet (I cover the sheet in parchment paper.) Brush tops of calzones with olive oil. Sprinkle with parmesan cheese if desired. Bake in preheated 450-degree oven for 15 to 20 minutes.
Print this recipe!
No comments:
Post a Comment