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Registered: 03-2007
Location: Austin, Texas
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Deep-fried calzones


Makes 15-20 calzones (serves 4-6?)

Vegetable oil or shortening for deep frying

Dough:
2 1/2 teaspoons yeast (one packet)
¼ cup + 2 tablespoons lukewarm water
pinch of sugar
1 ¾ cup all-purpose flour
½ teaspoon salt
2 tablespoons olive oil

Filling:
1/4 - 1/2 pound of fresh mozzarella, cut into 2” long ¼” x ¼” julienne
Italian seasoning or dried oregano
Olive oil
(the recipe called for just prosciutto and mozzarella, but we used dribs and drabs of things in the fridge:
Sautéed spinach
Grilled onions
Crumbled meatballs
Sliced black olives
Sliced green olives
Tomato basil sauce

1. Proof the yeast by adding it to the warm water with a pinch of sugar. Let sit in a warm place until frothy (5-10 minutes)

2. Sift together flour and salt. Make a well in the center and add the yeast mixture and the olive oil. Knead by hand until smooth and elastic (or use a mixer with a dough hook - took about 7 minutes on medium speed). Flour the dough lightly and put in a clean bowl in a warm place for 1.5 hours or until doubled in size.

3. Heat 3 to 4 inches of vegetable oil or shortening in a deep-fat fryer to 375*F.

4. Punch down the dough and roll the dough thinly, about 1/8 inch thick. Use a 4" biscuit cutters to make rounds. Fill each calzone by placing a few strips of cheese and whatever ingredients you want on one half - just be sure not to overfill! Top with a sprinkling of herbs and a few drops of olive oil. Fold the other half over the filling to make a half moon and press firmly around the edges.

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5. Deep-fry the calzones, a few at a time, turning them once, for about 4 or 5 minutes or until they are golden brown on both sides. Drain on paper towels and serve immeadiately.

We served with a side of the tomato basil sauce for dipping. Yum!

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2/14/2012, 3:14 pm Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 


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