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Cookbook Recipes |
| Title: |
|
Calzones |
| Author: |
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Karen Ruple (Marce's Daughter) |
| Ingredients: |
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DOUGH:
1. Soften together:
1 1/2 tsp dry yeast
1 T honey
1 c wrist-temperature water
2. Add:
1 1/2 tsp salt
2 1/2-3 c flour (mixed whole wheat and white or just white)
3. Knead 10-15 minutes. Cover and set in a warm place to rise until
double in bulk (1 hour.)
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| Method: |
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Prepare filling (below) while dough rises.
Punch down (dough). Divide into six sections and roll out into rounds
1/4 inch thick. Fill with 1/2-3/4 c filling, placing filling on one
half of the circle, leaving a 1/2 inch rim. Moisten rim with water,
fold the empty side over and crimp the edges with your favorite fork.
Prick here and there. Bake on an oiled tray in a preheated 450 drgree
oven for 15-20 minutes or until crisp and lightly browned. Brush each
pastry with a little butter as it emerges from the oven. |
| Ingredients: |
|
FILLING:
1 lb Ricotta Cheese
2 cloves crushed garlic
1/2 c minced onion
1/2 c freshly grated parmesan cheese
2 T Butter
1 lb Fresh Spinach
2 c (packed) grated Mozzarella
salt and pepper to taste
dash of nutmeg |
| Method: |
|
1. Wash, stem and finely chop spinach.
Steam it quickly on medium-high heat, adding no additional water. When
wilted and deep green, it is done and should be removed to mixing bowl
with slotted spoon.
2. Saute onion and garlic in butter until translucent and soft.
3. Combine all ingredients, mix well. |
| TIP: |
|
Adding sausage makes them better and dipped
in spaghetti sauce. |