Good evening fellow foodies and bloggers alike! Welcome to another edition of The Tasteful Texan. Tonight I decided on making something that I don't eat very often. Usually, when I do eat this dish, it's loaded with red sauce (marinara) and gives me the worst type of heartburn... Can you say oy vey? Instead, we are taking a different spin with this dish and avoiding red sauce altogether. This dish can be made many different ways. If you aren't a carnivore, you can pile this bad boy up with vegetables and call it a day. If you prefer meat, you can additionally add all the meat like or enjoy! It's completely versatile. Anyway, I know the suspense is high, so let's get going. Tonight we will be making...
Yields 8 Servings
You will need:
- 1 Package Active Dry Yeast
- 1 Cup Warm Water
- 1 Tbsp Olive Oil + 1 Tsp Olive Oil
- 1 Tsp White Sugar
- 1 Tsp Salt
- 2.5 Cups All Purpose Flour, Divided
- ½ Cup Ricotta Cheese
- 1.5 Cups Shredded Cheddar Cheese
- ½ Cup Pepperoni, Diced
- ½ Cup Fresh Mushrooms, Sliced
- 1 Tbsp Dried Basil
- 1 Egg, Beaten
- To Make the Dough: In a small bowl, dissolve yeast in water.
- Add the oil, sugar and salt; mix in 1 cup of the flour until smooth.
- Gradually stir in the rest of the flour, until dough is smooth and workable.
- Knead dough on a lightly floured surface for about 5 minutes.
- Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make the Filling: While dough is rising, combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl.
- Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees .
- When dough is ready, punch it down and separate it into 2 equal parts.
- Roll parts out into thin circles on a lightly floured surface.
- Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork.
- Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake for 30 minutes.
Thank you for joining me for an extremely delicious meal. In case you were wondering, there is definitely a difference between a calzone and a stromboli. It's the dough! Calzones are circular pizza dough while stromboli is square pizza dough. Th recipes vary as well. Another difference is that stromboli has the marinara sauce inside (something that I'm not a huge fan of), while the calzone has the sauce served over it or on the side. The more you know, right? Anyway, have a great evening and I'll be back later this week with another recipe! Happy blogging!