mozzarella

Calzones with Cheese, Sausage and Roasted Red Pepper

Posted on 03. Jul, 2011 by maureen in calzone, cheese, entrée, mozzarella, onion, oregano, pizza, red bell pepper, ricotta, sausage

Previously, I used to use the rustic pizza dough recipe from my bread machine book but I discovered a much better dough in the last few months. Years ago, I bought a book called Artisan Bread in 5 Minutes a Day. I put it on the shelf and never really looked at it until this last year. We've missed out big time. This book is fantastic. The olive oil dough is so much softer and pliable than the rustic dough...and I can make a 4 pound batch that will last up to 12 days in the fridge. I'll post the recipe next.

Dough:

  • 1 1/2 cups warm water (105°F to 115°F.)
  • 1 envelope dry yeast
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 4 cups (about) all purpose flour

Stuffing:

  • 1 large red bell pepper
  • 2 tablespoons olive oil
  • 1 1/4 pounds red onions, sliced
  • 4 sweet or spicy Italian sausages, casings removed
  • 3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
  • 12 ounces ricotta cheese
  • 4 teaspoons dried oregano

Directions:

  1. Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
  2. Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
  3. Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
  4. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
  5. Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  6. Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

Source: Epicurious

Double-Cheese and Prosciutto Calzone

Posted on 03. Jul, 2011 by maureen in cheese, entrée, garlic, goat cheese, mozzarella, prosciutto, thyme

This isn't the calzone recipe I've been using, but it sounds fantastic. I wanted to make some goat cheese pizza this weekend so this is an excellent find. Now I wonder where the other recipe is. I know it had roasted red bell pepper slices, Italian sausage, and three or four types of cheese.



Ingredients:

  • 2 cups grated mozzarella cheese (about 8 ounces)
  • 3 1/2 ounces soft fresh goat cheese, crumbled
  • 2 ounces prosciutto slices, chopped
  • 2 1/2 teaspoons chopped fresh thyme
  • 1 garlic clove, pressed
  • 1 13.8-ounce tube refrigerated pizza dough <-- Yeah right.
  • Extra-virgin olive oil

Directions:

  1. Position rack in middle of oven; preheat to 425°F.
  2. Toss first 5 ingredients in medium bowl. Season with pepper.
  3. Unroll dough into rectangle on rimmed baking sheet.
  4. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle.
  5. Bake until puffed and brown, about 18 minutes.
  6. Brush with oil. Transfer to platter and cut into 4 pieces.

Source: Bon Appétit

Calzones with Cheese, Sausage, and Roasted Red Pepper

Posted on 27. Feb, 2010 by maureen in cheese, entrée, mozzarella, pizza, pork, ricotta

Phe original recipe includes a dough recipe, but I didn't think I had enough time to let the dough rise on its own. I used two hot Italian pork sausages, one red onion, 16oz ricotta, and 12oz mozzarella. No gas (and I didn't want to start the grill just for one pepper) so I broiled the pepper in a pan for about 15 minutes, turning it a couple times once the top surface was charred. After about 10 minutes in the oven, it started to release its juices. After 10 minutes in the paper bag, the pepper was limp and the skin peeled off incredibly easy.

I used my two pizza stones in the center of both ovens at 400F. I built the calzones one at a time on my pizza peel, sprinkled with enough corn meal to allow the calzone to slide on to the stone with a couple small shoves. 30 minutes was perfect. ...and omg they were delicious!!!

Pizza Dough:

  • 1 cup + 2 tbsp warm water (80F)
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 3 cups bread flour
  • 1 1/2 tsp active dry yeast

Calzones:

  • 1 large red bell pepper
  • 1 1/4 lb red onions, sliced
  • 4 sweet or hot Italian sausages, casings removed
  • 3 cups (packed) coarsely grated mozzarella cheese (about 12oz)
  • 1 1/2 cups ricotta cheese (about 12oz)
  • 4 tsp dried oregano

Directions:

  1. Using my Breadman Ultimate, add ingredients, select pizza dough cycle, and press start (about 55 minutes). Easy peasy.
  2. Meanwhile...... Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice.
  3. Heat 2 tbsp olive oil in heavy large skillet over medium-high heat. Add red onions; saute until brown, about 25 minutes. Set aside.
  4. Cook sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with back of fork, about 15 minutes. Set aside.
  5. Mix both cheeses and oregano in medium bowl; sprinkle with salt and pepper.
  6. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F. Dust 2 heavy large baking sheets with flour.
  7. Divide dough into 2 equal portions; shape each into ball. Roll out dough balls on lightly floured surface.
  8. Spread 1/3 cheese mixture over half of each round, leaving 3/4-inch plain border. Cover cheese with onions, then 1/3 cheese mixture, sausage, the remainder of the cheese, and the peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  9. Using large spatula, transfer 2 calzones to each prepared baking sheet. Pierce tops in several places with small knife for steam to escape. Bake calzones 15 minutes. Reverse positions of baking sheets and bake until calzones are golden brown, about 15 minutes longer.

Source: The Bon Appetit Cookbook

Pizza

Posted on 24. Jan, 2008 by maureen in cheese, dinner, entrée, garlic, mozzarella, oregano, parmesan, pizza, prosciutto, rosemary, sausage, thyme

I love making pizzas from scratch. The dough recipe is from my bread maker recipe book. I made one 4 cheese pizza and one sausage and prosciutto pizza.

Pizza Dough (2 thin crusts):

  • 1 cup + 2 tbsp water, 80 degrees
  • 1.5 tbsp olive oil
  • 1.5 tsp salt
  • 1.5 tsp sugar
  • 3 cups bread flour
  • 1.5 tsp active dry yeast

Toppings:

  • 1.5 cups pasta sauce (no I don't make my own pizza sauce...yet)
  • small onion, finely diced
  • freshly minced garlic cloves
  • 1 cup mozzarella, grated
  • 1 fresh mozzarella ball, thick slices
  • 1 cup grated parmigiano reggiano (yep, real parmesan cheese)
  • 2 torn slices of provolone
  • 1 cup sweet German sausage, small cubes
  • 1 slice prosciutto, chopped
  • fresh rosemary
  • fresh thyme
  • fresh oregano

Directions:

  1. Add ingredients to bread maker, select pizza dough cycle, press [Start]. It kneads the dough for 25 minutes and lets it rise for 30 minutes.
  2. Sprinkle two pizza stones with cornmeal and put in cold oven. Preheat to 425.
  3. Sprinkle wooden pizza peel with plenty of cornmeal so pizza can easily slide off onto the stone. Place dough on lightly floured surface. Divide in half and press into two 14" circles. Put crust on peel to assemble the pizza.
  4. Sprinkle a little parmesan on the crust. Spread half the sauce onto the crust. Use half the diced onion, minced garlic, grated mozzarella, parmesan, provolone.
  5. For the cheese pizza, top with the slices of fresh mozzarella and half of the herbs.
  6. For the sausage pizza, top with the sausage, the prosciutto, and the remaining half of the herbs.
  7. Gently slide the pizzas on to the stones, careful not to knock off the toppings.
  8. Bake for 18 to 20 minutes or until edges of crust are golden brown.
  9. Remove stones from oven and let sit for 5 to 10 minutes to allow the cheese to set before cutting.
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