FRIED PIZZA TURNOVER RECIPE FREE

Try blanched broccoli, sauteed mushrooms, or sauteed cubes of eggplant.įor added flavor, saute your vegetables in olive oil with a little chopped onion and garlic. Vegetables must be blanched or pre-cooked to al dente before adding them.

Pepper flakes and add it to the sausage filling mixture.Īdd cubes or chopped slices of deli ham and salamiĪdd cubes or chopped slices of prosciutto and provolone cheeseĪdd cubes of a fresh seeded tomato along with some torn fresh basil leaves to the cheese filling. Saute some chopped broccoli rabe in a little olive oil with minced garlic and red Drain sauteed sausage on paper towels to remove some of the grease before adding it to the filling. Below are just a few filling suggestions.Ĭombine filling ingredients in a large bowl and stir to combine.Īdd cubes of pre-cooked sausage or saute loose sausage in a skillet until well browned. Reduce the amount of cheese filling to compensate for the added ingredients. I always include the cheese filling as a base in my calzones and then add other ingredients to it.

FRIED PIZZA TURNOVER RECIPE FREE

The dough has a similar texture to pie dough. Ingredients 6g dried active yeast 1 tsp caster sugar 150ml warm water 1.5 tbsp olive oil 1.5 tsp fine salt 200g Mulino Caputo Fioreglut gluten free flour. But you can fill a calzone with almost anything that you like. Empanadillas are a large turnover with a thicker dough with rolled edges. You may even choose to make it a four-cheese filling by adding another cheese such as fontina or provolone. You can fill a calzone with the cheese filling alone. Serve with marinara sauce or Traditional Tomato Sauce. Bake the calzones for 20 to 25 minutes, until the crust is golden brown. Repeat procedure for the remaining pieces of dough and filling. Transfer the calzone to an oiled baking sheet and brush with the egg wash. To insure a tight seal, fold the edge of the dough back toward the filling, pressing to seal. Seal the edges well by squeezing them together with your fingers. Fold the top half of the dough over the filling to form a half-moon. Place one-fourth of your filling mixture onto the bottom half of the dough circle. Roll out one round at a time to a 10-inch circle.

To make 4 calzones, divide the dough into 4 equal pieces Punch down the dough and place it in a lightly-floured surface.ĭivide the dough into 4 pieces. Cover the bowl and let rise until double in volume, 1-1/2 to 2 hours. Turn once to coat all sides with the oil. Grease a bowl with a little olive oil and transfer the dough to the bowl. Ingredients 2/3 cup warm water not over 100 F 112 teaspoons yeast, dry or fresh 3/4 tsp salt 2 cups bread flour 15 ounce ricotta 1 teaspoon dry oregano. Knead a few times just to get a smooth dough. Transfer the dough to a lightly-floured surface. If the dough seems to sticky, add a little more flour. Process for 15-20 seconds, adding more water a little at a time, until the mixture forms into a ball. With the machine running, add 1/2 cup of water and the olive oil through the feed tube. In a food processor, combine the flour, yeast, salt and sugar. Egg wash: 1 egg beaten with 1 tablespoon water

Fried pizza turnover recipe