Thursday, December 23, 2010
Pizza Bombs a.k.a Calzones
Pizza Crust (Betty Crocker's "Big Red" Cookbook)
2 1/2 to 3 cups all-purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
1 cup very warm water (120 degrees to 130 degrees F)
In large bowl, mix 1 cup of the flour, the sugar, salt, and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes.
Also, a side note, Betty Crocker has a great tasting pizza crust mix in a pouch as well.
Pizza Bombs (a.k.a. Calzones) also from Betty
2 cups shredded mozzarella cheese (8 oz)
1/4 lb salami (pepperoni), cut into thin strips
1/2 cup ricotta cheese (cottage cheese works great)
1/4 cup chopped fresh basil (I didn't have fresh so we sprinkled in some pizza seasoning, Italian seasoning, oregano, and basil.)
2 roma tomatoes chopped (I was more traditional, and we just used tomato sauce)
freshly ground pepper
1 large egg, slightly beaten
Make dough for pizza crust; let rest for 30 minutes. (This give you a minute to gather the other ingredients.)
Heat oven to 375. Grease 2 cookie sheets.
Divide dough into 6 equal parts. Roll each part into 7-inch circles on lightly floured surface with floured rolling pin.
Top half of each dough circle with mozzarella cheese, salami, ricotta, basil, and tomatoes to within 1 inch of edge. Sprinkle with pepper. Carefully fold dough over filling; pinch edges or press with a fork to seal securely.
Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.