How To Make Calzones

How To Make Calzones

Fixings

1 (.25 ounce) bundle dynamic dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups regular flour, isolated
1 teaspoon olive oil
½ cup ricotta cheddar
1 ½ cups destroyed cheddar
½ cup diced pepperoni
½ cup cut new mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Calzones

Directions

Stage 1

To Make Dough: In a little bowl, break up yeast in water. Add the oil, sugar and salt; blend in 1 cup of the flour until smooth.

Slowly mix in the remainder of the flour, until batter is smooth and functional. Work mixture on a softly floured surface for around 5 minutes, or until it is flexible.

Lay mixture in a bowl containing 1 teaspoon olive oil, then flip the batter, cover and let ascend for 40 minutes, or until practically multiplied. How To Make Calzones.

Stage 2

To Make Filling: While batter is rising, join the ricotta cheddar, cheddar, pepperoni, mushrooms and basil leaves in a huge bowl. Blend well, cover bowl and refrigerate to chill.

Stage 3

Preheat stove to 375 degrees F (190 degrees C).

Stage 4

At the point when batter is prepared, punch it down and separate it into 2 equivalent parts. Carry parts out into meager circles on a delicately floured surface.

Fill each circle with 1/2 of the cheddar/meat filling and overlap over, protecting edges by collapsing in and squeezing with a fork.

Brush the highest point of each calzone with egg and put on a softly lubed treat sheet.

Stage 5

Prepare at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

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