Thursday, October 27, 2005

kielbasa and cheese calzones

1 ½ cups warm water
1 envelop (2 ¼ tsp) dry yeast
1 tbs sugar
2 tbs olive oil
1 ½ tsp salt
4 cups all purpose flour (approx)
1 tbs “Herbes De Provence” spice mix

¼ each yellow and red bell peppers, sliced
¼ small red onion, sliced
4 sundried tomato halves; reconstituted, chopped
1 cup diced turkey kielbasa
1 ½ cups grated mozzarella
1 cup grated cheddar or havarti
4 tbs pizza sauce
1 tsp corn meal

In a large mixing bowl, stir yeast and sugar into water and set aside until dissolved; about 5 minutes. Whisk in oil and salt. Add flour and stir to begin to bring it together into dough. Turn out onto a floured surface and knead until smooth and elastic, incorporating a little more flour if still sticky, about 10 minutes.

Place dough in a lightly-oiled bowl, turning it over once to coat. Cover with plastic wrap and place in a warm, draft-free place until doubled, about an hour and 15 minutes.

Place a large pizza stone in oven and preheat oven to 375 degrees. Punch down dough and turn out onto a lightly-floured surface. Knead until smooth. Divide into quarters, shaping each into a ball. Roll out to 9-inch rounds. Spread 1 tbs of sauce in centre of each. Divide other ingredients between calzones. Fold dough over filling, forming half circles. Pinch edges together to seal. Sprinkle stone with corn meal and transfer calzones to stone (you may have to do this two-at-a-time) and return to oven. Bake about 15-17 minutes, until golden brown (longer if not using a stone).

Options: Besides using your own favourite ingredients, try making eight smaller calzones. Or slice the larger ones into “fingers” for smaller portions.

Where to find it: The “Herbes De Provence” spice mix, among a garden of others, are available in specialty stores, and at Canada Post’s are the only shipping charges that apply.

No comments: