Vegetarian Calzone (LooneySpoons' Luciano's Panzerotti)
1 package active dry yeast
1 teaspoon sugar
3/4 cup warm sugar
1/2 cup whole wheat flour
2 teaspoon sugar
1/2 teaspoon salt
1 tbsp EVOO
1 clover garlic, minced
1 1/2 cup sliced portobello mushrooms
1 cup sliced cucumber
1 cup chopped red pepper
1 cup chopped green pepper
1/2 cup chopped onions
1 tsp dried oregano
1 tbsp curry powder
2 1/2 cups low fat pasta sauce
1 cup shredded part skim mozzaerlla
In a large bowl, dissolve yeast and 1 tsp sugar in warm water. Let stand 10 mins.
In a small bowl, combine flours, 2 tsp of sugar and salt. Set aside.
Stir olive oil in yeast mixture. Add 1 3/4 cups of flour mixture and stir until a soft ball forms. Turn dough out onto a slight floured surface and knead for 3-4 mins. Add some of the remaining flour mixture if dough is too sticky.
Spray a large bowl with non-stick spray and place dough inside. Cover and let rise in a warm place until double in size, about 1 hour.
 |
| From Drop Box |
Just before dough has finished rising, prepare filling. Spray a large skillet with non-stick spray. Add garlic, mushrooms, cucumber, red and green peppers, onions, oregano and curry powder. Cook and stir over medium heat until veggies are tender, about 6-7 mins. Remove from heat and set aside.
 |
| From Drop Box |
Punch down dough, form a ball, and place on a lightly floured surface. Cut dough into 4 equal pieces. Roll out each piece to a 6-inch diameter circle. Work one at a time, place crust on a large non-stick baking sheet. Spread 2 tbsp pasta sauce over one half of crust, top with 1/4 veggies mixture and 1/4 cheese. Fold opposite half over toppings and pinch seam closed. Repeat with remaining crusts.
Bake at 425 for 15 mins, until dough is golden brown. Meanwhile, heat remaining pasta sauce over medium heat. Remove calzone from oven and transfer to serving plates. Pour 1/2 cup pasta sauce over each and serve immediately.
 |
| From Drop Box |
No comments:
Post a Comment