Combine broccoli or spinach and the next seven ingredients in a medium bowl. Recommend a healthier alternative for Italian Cold Cuts, such Applegate Farm products made without nitrates.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle. Starting with the long side of the dough, roll the stromboli into a log jelly roll style. Seal the dough by pinching firmly with fingertips on sides and ends. Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture.
Carefully place stromboli on preheated stone, turn down oven to degrees F. R emove from oven and let rest for 5 minutes. Slice with a serrated knife. July 31, at am. I love both. I have my favorite place in NJ where my father would pick up strombolis from.
It would be a treat for us to get strombolis from there. Thinking about it make my mouth water and stomach start to grumble. July 31, at pm. Pingback: Making Calzones At Home « jovinacooksitalian. January 20, at am. Jovina Your articles are just lovely. The thing I loved most about Sardinian calzone that was different from the rest of Italy? The sauce. It was served in large colorful jugs, like salsa cruda.
Lots of hot red pepper really. It was like a hot salsa , pearl onions, garlic, San Marzano or plum tomatoes, olive oil. I love your pages, thanks! Jovina Coughlin. Thank you Sara. Special thanks on your comments about the Sardinian calzone. I did a post on Sardinia awhile back. Did you see it? October 20, at am.
I have a large family, with several teen age boys. I would like leftovers for lunches. About how many people should these recipes feed? October 20, at pm. Syeda My calzones serve 2 and the stromboli serves 4. Thank you for contacting me.
I hope your family enjoys the recipes. There is a print icon button towards the bottom of the post under the ad. The line says Share This. If you are using a pizza stone, you can place the calzone onto a pizza peel, which is a shovel-like tool used to slide the pizza in the oven. Transfer the calzones to a pizza stone with the pizza peel. Or, place the baking sheet into the oven. Bake for 12 to 15 minutes, until the crust is golden brown in spots. Remove the calzones from the oven and serve them with your favorite marinara or pizza sauce.
Allow cooling time as the stuffing will be very hot. If you want, you can also try deep-frying your calzone, which is a regional specialty made in Puglia called panzerotti. These are usually made with a thinner dough and are somewhat smaller. It's similar to deep-fried pizza. Actively scan device characteristics for identification.
Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. A calzone is made in a very similar way to a regular pizza — but also very different. That is, it starts off the same way but then veers off towards the middle of the preparation to become its own kind of food.
The pizza dough is stretched, or slapped in the traditional Neapolitan fashion into a disc shape. Instead of covering the entire dough with toppings like a pizza, a calzone is only half covered leaving the other side totally plain.
These toppings traditionally include a hearty helping of ricotta cheese, mozzarella cheese and perhaps a light helping of salami or some other kind of cured meat. When the toppings are placed, the plain side of the dough is stretched over the topped side and sealed to create a pocket of fillings. With the toppings now completely encapsulated by the pizza dough, a small helping of tomato sauce is spread over the middle of the top of the calzone. Not enough tomato sauce to make it sloppy, just enough to crisp in the oven to give it a bit of texture and extra flavor.
Finally, the calzone is garnished with a basil leaf and a drizzle of extra virgin olive oil. I started off this article by saying calzones are not just a folded pizza but then went on to describe how to make a pizza, fold it in half and call it a calzone. A calzone is very much like a folded in half pizza in theory, but the end result is actually quite different. A calzone is much more like a slice of stuff crust pizza — but not like the kind Pizza Hut sells with melted cheese in the outer crust.
Just not simply a regular pizza folded in half. And there you have it — a brief introduction to the calzone, as well as some simple instructions to follow to make your own at home. And as a side note, calzones are not the same thing as stromboli, the well-known Italian-American food commonly found in NYC, even though they both share some similarities.
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