They're empanadas in Spain, samosas in India, calzones in Italy and pasties in Wales. Here in America, you'll find them labeled "Hot Pockets" and sold in the freezer aisle.
Whichever name they go by, they're basically a combination of ingredients stuffed into pastry, which is then baked or fried. In Spain, the pastry is filled with well-seasoned ground meat. In India, the filling is a combination of potatoes, peas and carrots. And this week and next, I'll give you recipes for the Italian and Welsh versions of these portable, savory hand pies.
Calzones, and their Italian cousin strombolis, are popular pizzeria fare. Calzones are usually filled with a ricotta cheese mixture and served with a side of marinara sauce. The filling for stromboli is generally your favorite pizza toppings and sauce, without the ricotta.
This week's recipe is the most basic of cheese calzones. Refrigerator pizza-crust dough is wrapped around a filling of part-skim ricotta cheese, shredded mozzarella cheese, garlic salt and egg.
Allowing the dough to sit at room temperature for 30 minutes before opening the tube makes it easy to work with. I also recommend rolling each piece of dough into a 6-inch circle, then letting it sit for a few minutes before rolling it out to the larger 8-inch circle called for. Both resting periods allow the gluten in the flour to loosen back up, making rolling much easier.
My cheese filling is a real child-pleaser, but feel free to stir in your favorite pizza toppings. Fresh sliced mushrooms, onion and bell pepper make a nice vegetarian filling, while browned sausage, cubed ham or pepperoni will satisfy your meat cravings.
The prepared pizza crust dough is sturdy enough to reheat well, making this the perfect entree to make ahead and reheat when the family is eating in shifts. Simply heat a single calzone in the microwave for a minute or two.
However and whenever you prepare them, serve your calzone with warmed marinara sauce for dipping, and a child-friendly side dish of raw baby carrots.
1 10-ounce package refrigerated pizza crust dough
1 cup part-skim ricotta cheese
1 cup part-skim shredded mozzarella cheese
1/4 teaspoon garlic salt
1 egg, beaten
1 egg white
Marinara sauce, heated, for dipping
Heat oven to 400 degrees.
Remove pizza crust from the refrigerator and let sit at room temperature for 30 minutes.
Combine ricotta, mozzarella, garlic salt and egg in a medium bowl. Remove pizza crust dough from tube and cut into four equal portions. Roll each portion into a 6-inch circle on a well-floured surface. Let sit 5 minutes, then roll again, into 8-inch circles.
Spread the filling among the four circles, then brush the edges with the egg white and seal. Place on baking sheet and bake for 15 to 20 minutes, until crust is golden. Serve the heated marinara sauce on the side.
Makes 4 servings.
Nutrient analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.
Karin Calloway is the online chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of The Augusta Chronicle Newsroom P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@home.com.
 |
| Calories: 371 |
| Fat: 13.5g |
| Saturated Fat: 6.5g |
| Protein: 22.6g |
| Fiber: 1g |
| Carbohydrates: 38g |
| Sodium: 815mg |
| Cholesterol: 87mg |
The Augusta Chronicle ©2012 Morris Communications, LLC. All Rights Reserved.
