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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (Olives, peppercorns, fruit roll-ups, etc.). It was a hit with the kids! Serve with spaghetti sauce for dipping. Ingredients:
1 teaspoon white sugar |
1 cup warm water (110Â f/45Â c) |
1 (1/4 ounce) package active dry yeast |
2 tablespoons olive oil |
1 1/2 teaspoons kosher salt |
3 cups all-purpose flour, divided |
1 cup ricotta cheese |
2 cups shredded mozzarella cheese |
1/4 cup grated parmesan cheese (to taste) |
1 (4 ounce) package sliced pepperoni |
1 tablespoon chopped fresh parsley |
1/2 teaspoon italian seasoning |
1/2 cup sliced black olives (optional) |
1/2 green bell pepper, cut into strips (optional) |
1/2 cup sliced fresh mushrooms (optional) |
1 egg |
1 tablespoon water |
food coloring |
Directions:
1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitter with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on LOW until the mixture forms a wet dough. With the machine running add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
2. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95°F (27 to 35°C)) until doubled in volume, about 1 hour.
3. Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green peppers, and mushrooms in a large bowl, and set aside.
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strips, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey S shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon water, and brush the egg wash over the calzone.
6. Bake in preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
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