BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL Astrology GOSSIP CORNER SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News

Calzone

Sunday - February 17, 2019 11:18 am , Category : RECIPES

Ingredient:
3 tbsp olive oil
2 large onions, sliced
1 tsp balsamic vinegar
3 Romano peppers, halved, deseeded, and chopped
250 g (8 oz) chestnut mushrooms, thickly sliced
Salt and black pepper
1×400 g can chopped tomatoes, drained
4 tbsp tomato puree
30 g (1 oz) pitted black olives, halved
175 g (6 oz) mature Cheddar cheese, grated

Dough
500 g (1 lb) strong white flour
1×7 g sachet fast-action dried yeast
3 tbsp olive oil, plus extra for greasing
300 ml (1/2 pint) lukewarm water
Beaten egg, to seal and glaze

Method:
Make the dough: put the flour, yeast, olive oil, and water into an electric mixer, and mix with the dough hook for about 5 minutes until a dough forms. If making the dough by hand, put the dry ingredients into a large bowl, add the oil and water, and mix with the hands until combined.

Knead the dough on a lightly floured surface for 5-10 minutes until smooth, shape into a ball, and place in a lightly oiled large bowl. Cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until doubled in size.

Knock back the dough on a lightly floured surface, and knead until smooth. Cut into four equal pieces, and roll out each piece to a 23 cm (9 in) round.

Make the filling: heat 2 tbsp of the olive oil in a frying pan, add the onions, and fry over a high heat for 1 minute. Turn the heat down to low, cover, and cook for 15 minutes or until the onions are soft. Remove the lid, increase the heat to high, and fry for a few minutes, stirring frequently, to evaporate any liquid. Transfer the onions to a bowl with a slotted spoon, add the vinegar, and stir to mix. Heat the remaining 1 tbsp olive oil in the frying pan, add the peppers, and fry for 4 minutes until just cooked, then drain off any liquid. Mix the peppers and mushrooms with the onions, season with salt and pepper, and leave to cool.

Mix the drained tomatoes and tomato puree together in a bowl. Spread one-quarter of this mixture over one half of each piece of dough. Top with one-quarter of the vegetable mixture. And one-quarter of the olives and cheese. Season well. Brush the edges of the dough with beaten egg, and fold each round in half to enclose the filling. Press and crimp the edges together to seal.

Lay the calzone on an oiled baking tray, and brush with beaten egg. Bake in a preheated oven at 240℃ (220℃ fan, Gas 9) for about 15 minutes until light golden brown and crisp. Serve hot or warm.

RELATED NEWS

Shahi Gatta Pulao

Shahi Gatta Pulao...

August 5th, 2019
Nawabi Briyani

Nawabi Briyani...

August 3rd, 2019