Zucchini calzones
Source of Recipe
BBR
Recipe Introduction
Posted by: Cittie*************Dough for the calzones can be made using the following recipe,
or you can buy uncooked pizza dough from the store or favorite
pizza restaurant to save time.
List of Ingredients
Dough
1 1/2 tsp (1/2 an envelope) dry active yeast.
1 cup lukewarm water.
2 tsp honey
1 1/2 tsp salt
1 1/2 cups unbleached white flour
1 1/2 cups whole wheat flour
3TBLS Olive oil
Combine the yeast, water and honey in a large bowl. Stir and
then let sit for 5 minutes. Beat in salt and flours. Use a wooden
spoon until it is too thick to mix then turn it out onto a floured
surface, and knead until smooth (4-8 min) Grease sides of mixing
bowl with olive oil. Place dough in mixing bowl and apply some
oil to top of dough. Cover dough and let rise in a warm place until
doubled in size (about 1 hour) Preheat oven 450 degrees. Punch
down dough to deflate it. Turn it out onto a floured surface. Divide
it into 6 or 8 equal parts and gently knead each piece into a little
ball. Roll each ball into a circle about 1/8 inch thick. Place filling
on one half of the dough. Not too much or it will ooze out while
cooking. Bring the side of the dough without the filling over the top
of the filling, and seal the edges with water and flatten the edge with
a fork. The resulting shape will look like a U.F.O. Prick the top with
a fork and place on a greased baking tray. Bake 20 minutes at 450
degrees. Serve immediately.
Recipe
Zucchini Filling:
2 TBLS olive oil
2 cups minced onion
4 medium cloves garlic, crushed and chopped
1 tsp salt
1 tsp each oregano, and basil
2 lbs. zucchini, diced small
Freshly ground black pepper to taste.
Chilie flakes to taste opt.
1/2 lb (2 cups) mozzarella cheese grated
1/2 lb (1 cup) Ricotta cheese
In a large skillet saute onions and garlic in olive oil, with salt,
oregano and basil for about 5-8 minutes Add the diced zucchini.
Stir and cook over medium heat, uncovered, for about 10
minutes, or until the zucchini is just about tender. Add back
pepper and red pepper. Remove from heat, and immediately
stir in the cheeses. Mix until very well blended. Note: you can
make filling in advance and store in frig. If liquid accumulates
while the filling stands, drain off before using.
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