1 1/4 cups warm water (100
to 110 degrees)
3 1/4 cups all purpose
flour, divided
1/2 teaspoon salt
Cooking spray
Dissolve yeast in warm water in large bowl. Let stand 5 minutes. Lightly spoon flour into measuring cup and level with a knife. Add 1 cup flour and salt to yeast mixture and stir well. Stir in 2 additional cups flour, 1 cup at a time, stirring well after each addition. Turn dough out onto floured surface. Knead about 10 minutes until smooth and elastic, adding enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (about 85 degrees), free from drafts, for one hour or until doubled in size. A cold oven is a good place, with a bowl of hot water placed along side the dough. Punch dough down; cover and let rest five minutes.
Filling
for Katie's Calzones
1 cup vertically sliced
onion
1 1/2 cups sliced red bell
pepper
1 egg
1 Tbsp. water
3/4 cup (3 oz.) grated
provolone cheese
1 Tbsp. yellow corn
meal
Preheat oven to 450\ degrees. Remove
casing from sausage. Cook in large
nonstick skillet over medium heat until browned, stirring to crumble. Add onions and bell pepper. Cover, reduce heat, and cook for about 10
minutes, stirring frequently. Cool slightly. Divide dough into 6 equal portions. Shape each into a ball. Roll out each on a floured surface into a
6-inch circle. Combine egg and water
with a whisk in a small bowl. Brush edge
of each circle with egg mixture. Place
1/6 of sausage mixture on half of each circle, leaving a 1-inch border, and
sprinkle each with 2 tablespoons cheese.
Fold dough over sausage mixture until edges almost meet. Bring bottom edge up over top edge; crimp
edges of dough with fingers to form a rim.
Place the calzones on a baking sheet sprinkled with cornmeal. Brush tops with remaining egg mixture. Bake for 12 minutes or until golden
brown.
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