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Braided Calzone

February 13, 2012

A picture of this has been floating around pinterest,though I never really found an exact recipe on the pics I clicked. I decided to try it out last night using up some of what I already had in the fridge.The possibilities are of course endless,wrapping your fillings up and braiding the dough like a gift of yummy goodness. Without a doubt, making your own dough would be a plus. Being the cook and not the baker a ball of ready made dough worked just fine and having prepped the fillings early in the day,was a thirty minute quick meal.

  • 1 ball of pizza dough,enough for 12″ pizza
  • 1/2 – 3/4  tomato sauce,depending on how “saucey” you like yours
  • 1/3 lb. hamburger,browned,seasoned,and drained well
  • 2-3 medium/large mushrooms,medium dice,sauteed
  • 1 large sweet onion,sliced and carmelized
  • 3 oz.fresh  (if available) mozarella
  • 2-3 T. cornmeal

Dust your rolling surface with some cornmeal.Roll out your dough into as even a rectangle as possible,approximately 11″ x 14″.

Transfer your dough to your baking stone or sheet,which has been sprinkled with additional corn meal. My stone was a little short,so I ended up snipping some of the dough off the ends. Next time, I will use a rectangular baking sheet.Spoon your sauce down the middle,making a little street for the next layers to travel on.

On your sauce layer: ground meat,mushrooms,onions and cheese.

Using sharp kitchen shears, cut into your dough from the sides,but not going in as far as your filling. Fold up the bottom over filling.Cross each cut over your filling,alternating sides. (I apologize my picture of this did not come out-but when it is in front of you it is easy to figure out the pattern) I also tucked the end of each piece inside, next to the filling, so no little nubs were sticking out of the braid.Continue to the opposite side,fold the other end in over your last braiding.

Bake in a 375 degree oven for 25-30 minutes. Transfer to cooling rack so bottom does not get soggy.

Slice with a sharp serrated edge knife and…enjoy. Whatever combiation filling you use,steak and cheese,Italian coldcuts,roasted veggies and cheese for  a vegetarian version, all the better wrapped in this blanket of  dough.

Now how cute is this? Jess and her family made this – stuffed with sauce, salami, pepperoni, ground beef, black and green olives,  onions, green peppers, provolone and mozzarella cheese.  Olive eyes and a green pepper mouth adds his personality!

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One comment

  1. I am almost ashamed to say…I have made this at least once a week since the first time. If I have any kind of ingredients in the fridge that sound good on pizza. IT IS ON!



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