Calzones & Panzerotti
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Calzone Zone Calzones & Panzerotti Kitchen Supplies - Set of measuring cups & spoons (liquid and dry) - 4 medium mixing bowls - 3 small bowls - 1 medium nonstick skillet or cast iron - 1 medium saucepan - 1 medium/small pot - *If frying calzone* 1 dutch oven or heavy bottom pot - 1-2 large sheet trays - Metal forks & spoons (that you’d eat with) - Plastic wrap - Cutting board & chef knife - 1 sharp pairing knife - Slotted spoon - Mesh strainer or colander with clean, cotton towel - Bench scraper *optional* - Rolling pin *optional, but recommended* - Candy thermometer *optional* What’s included in your box? - 4 tbsp olive oil - 1 teaspoon (tsp) Active dry yeast - ~2 cups All purpose flour - 4 cups Whole milk, not UHT pasteurized (see Recipe Notes) - 1 large can crushed tomatoes (28 oz) - 4 cloves garlic - Mozzarella cheese - Parmesan cheese - Ham or Salami - Bell pepper - Mushrooms Calzone Zone Calzone Dough Serves 1-2 Ingredients: - 1 teaspoon (tsp) Active dry yeast - 1/2 tsp White sugar - 1 1/4 cup All purpose flour (can sub 1:1 GF flour) - 1 tbsp Olive oil - 1/2 cup; warm Water - 1/2 tsp Salt - 2-3 cups oil if making panzerotti Directions: 1. Preheat oven to 450 F. 2. In a medium bowl, dissolve sugar and yeast in the warm water. Let stand until creamy about 10 min. 3. Stir in flour, salt and oil. Mix by spoon and hand until smooth. Let stand for 5 min. 4. Roll out and fill with toppings. 5. Whisk egg, spices, and 1 tbsp water together. Brush onto top of dough & cut slits to allow for ventilation when baking. 6. Bake at 450 until golden brown (roughly 8-15 minutes). If making Panzerotti see instructions below. Sauces & Fillings Ingredients: - Sauce: - Parmesan - 1 large can crushed tomatoes - Ham or Salami (28 oz) - Homemade ricotta cheese - 2-5 cloves garlic, minced - *Optional* Sliced red bell - 1-2 tbsp olive oil pepper - Fresh or dried basil - *Optional* Sliced mushrooms - Salt to taste - *Optional* Any vegetable - Fillings: desired - Mozzarella cheese - Red chili flakes Calzone Zone Directions: - Mix the minced garlic, oil, and basil with the can of crushed tomatoes in a small saucepan. Add a large pinch of salt. Gently simmer on medium-low heat for 15-20 minutes. Taste and adjust as desired. - Make ricotta according to recipe below - Cook down mushrooms & bell peppers in a bit of oil until just soft (2-5 mins) - Slice salami or ham into rounds - Use as desired in calzones! To make Panzerotti: - Fill large wok or pot with at least 2-3 inches of vegetable or peanut oil - Heat until thermometer reaches 375F over medium high heat - Gently place “calzones” into oil and fry until golden on both sides (2-5 minutes per side) - Drain on paper towel-lined plate Ricotta Cheese Quantity: ~1 cup Item Quantity Whole milk, not UHT pasteurized (see 4-6 cups Recipe Notes) Apple cider or distilled white vinegar 2-3 tbsp Kosher salt 1/2 teaspoon Directions: 1. Heat milk until 200 F 2. Add vinegar and let sit for 10 minutes 3. Using slotted spoon, scoop out curds into mesh strainer or cheesecloth. If curds have not completely separated, add a bit more vinegar and let sit for another few minutes. 4. Let strain for 5-15 minutes 5. Use right away or refrigerate .