chuqui@nsc.UUCP (Chuq Von Rospach) (03/30/85)
I was playing around in the kitchen today, and came up with a quick goodie
I thought people might appreciate. I don't have a lot of time to cook
(sigh) and while I get real tired of fast food at the office, I also find
the thought of a tunafish sandwich (or name your generic filling here) to
be uninspiring at best.
This is a variation of a recipe in the latest Bon Appetit, which was a
variation of the traditional italian Calzone. Excepting rising time for the
dough, total preparation was about 15 minutes, cooking about 20.
Chuqui's individual calzones
Makes about 6 to 8
1 loaf (1 pound) frozen white bread.
stick pepperoni, dry sausage, liguica, or favorite meat
cheese-- cheddar, provolone, swiss, or other cheese with a little bite
spaghetti sauce
butter or margarine
butter a loaf or round pan, and place dough in it. Cover, and put somewhere
to rise until defrosted and at least doubled in bulk (I put it in the oven
with the light on, and it is ready in three or four hours with no pilot).
Slice the pepperoni or other meat with your food processor and a 4MM
slicing blade. Do the same for the cheese. Set aside and wait for the
dough.
When the dough has risen, punch it down, remove it from the bowl, and place
it on a counter or slab. roll it into a rectangle until the dough is about
1/4" thick. You probably won't need flour, but use it very lightly if
neccessary.
cut the dough into about 3x4 inch rectangles. Place on each rectangle a few
slices of the meat and cheese and a couple of teaspoons of sauce. Fold
edges of dough over, pinch to seal, and place on baking tray. Make sure you
allow room for the dough to expand without touching each other.
Place in a pre-heated over at 350 for about 20-25 minutes or until well
browned. Some will likely open a bit and get nice and bubbly, but that is
fine. Serve hot.
Optionally you might want to brush the tops of the calzone with butter or
margarine and garnish with sesame or poppy seeds, even with minced onion.
Chopped green onions would probably go well inside as well.
These should freeze quite well, and regenerate very nicely in a microwave,
giving you something a little different for a brown bag. There is probably
a good variation here for appetizers, either by making smaller versions or
a larger version sliced up.
If you come up with a different variation or improvement, please let me
know...
chuq
--
:From the closet of anxieties of: Chuq Von Rospach, National Semiconductor
{cbosgd,fortune,hplabs,ihnp4,seismo}!nsc!chuqui nsc!chuqui@decwrl.ARPA
"I can call spirits from the vasty deep." "Why so can I, or so can any man;
but will they come when you do call for them?" -- Henry IV, part I