7 pt. Broccoli Mushroom Calzone
Source of Recipe
Natural Land
List of Ingredients
***PASTRY***
2 cups unbleached all purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
2 packages dry active yeast
3/4 cup warm water
1 teaspoon honey
1 medium potato peeled, cooked & riced
***FILLING***
1 cup scallions
1/4 cup green bell pepper chopped
3 cloves garlic
2 tablespoons olive oil
4 cups mushrooms sliced
4 cups broccoli cut small florets
1/4 cup white wine or sherry
3 tablespoons light soy sauce (optional)
1 teaspoon thyme chopped
1 tablespoon cornstarch dissolved in
2 tablespoons cold water Recipe
1. In a large bowl, combine 1 cup all-purpose flour with whole-wheat flour, salt, and yeast. In a small bowl, combine water and honey and heat to 125�. Add to dry ingredients and mix well. Stir in potato. Add only enough reserved flour for dough to pull away from sides of bowl.
2. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a pan-sprayed bowl, cover and place in a warm, draft-free spot and let rise until doubled in bulk, about 1 hour.
3. While dough is rising, saute scallions, pepper and garlic in oil. Add mushrooms and saute 2 minutes or until juices begin to flow. Add broccoli and continue to simmer 2 minutes. Turn heat to medium, add wine and let it burn off, 1 or 2 minutes. Add soy sauce and thyme. Lower heat to a simmer. Stir in dissolved cornstarch and simmer, stirring until thickened, about 2 minutes.
4. Preheat oven to 450�. Punch down dough, divide into 5 balls and roll each into a circle. Place equal amounts of filling in centers and fold in half. With a fork, close and flute the edges. Bake on a cornmeal dusted pizza pan for 15 to 20 minutes, or until browned.
Makes 5 calzones.
Nutrition Analysis per Serving: Servings : 5 Calories : 430 Sodium (mg): 880 Carbohydrate(g): 70 Protein (g): 13 Fat (g): 0 Fiber (g): 10 Cholesterol(mg): 0
REG 6 shared by Sherilyn Schamber, CA, USA
posted to MasterMixes list by "Debbie Leger" on Sep 4, 1999.
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