Conference turris::cooks

    Also it's pretty yummy stuffed with:
    
    => chopped broccoli and cheese.
    => mushrooms, onions and peppers
    => sliced turkey and tomatoes
    

    
    	For more information on Stromboli like bread see note 61.
    
    					jim

	Although Calzone is baked in the oven and is basically a pizza turnover,
my preference is what we called in southern Italy (stationed there 3 years)
Fritelles.  The main difference being the fritelle is deep fat fried.  We have
managed to reasonably duplicate the dish by using frozen bread dough for the 
crust.

	1 loaf frozen bread dough (thawed)
	tomato sauce (your favorite; we use crushed tomatoes)
	mozzorella cheese
	optional toppings :
		marinated artichoke hearts
		marinated mushrooms 
		marinated capers 
		pepperoni 
		ham 
		whatever suits your fancy....

	Cut the 'loaf' into 1/6's.  Roll each section out to about 9" circle (be
sure to use lots of flour to keep the dough from sticking to everything while
you are rolling it out).  Add the toppings of choice to one half of the circle.
Moisten the edge of the crust, fold it over and seal.  You now have a raw
pizza turnover (Calzone or Fritelle).

	For Calzone, bake it (I would guess around 350) until it turns brown.
Some Italian restaurants added some more tomatoe sauce over the outside just
before it came out to give the Calzone some color.

	For Fritelles, fry it in deep fat turning it over once to brown both
sides (takes about 4-5 min for both sides).  Place on some paper towels or a
paper bag to help absorb some of the excess fat for a couple minutes.  Can be
eaten with a fork, or if you want authenticity, wrap one end in plain brown
paper and hold it in your hands. 

	Rolling out the dough is messy and a pain in the neck, but ohhhhh is
it good when your done.

    When I make calzones I also use bread dough. I roll the whole thing
    out to a square shape and layer it with ham, provolone cheese,
    peperoni, mozzerella cheese (shredded) and then I roll it, seal
    the edges, brush a little cooking oil over the top and bake for
    20 minutes at 350 degrees. It looks like a jelly roll. You can stuff
    it with any variety of foods. I just cut it into individual serving
    sizes after it's cooked.

    I just happen to have my recipe for DELI CALZONE with me as I made
    it at my sisters last week.  It is a recipe from Purity Supreme
    and very good.
    
    1 lb fresh bread dough
    12 slices Italian Hot Ham
    12 slices salami
    12 slices slicing pepperoni (lg size)
    8 slices Mozzarella cheese
    8 sllices Provolone cheest
    2 T. vegetable oil
    2 onions, slices thin
    1 1/2 lg green peppers, sliced thin
    20 mushrooms, sliced
    1/2 cup tomato sauce
    1/4 cup Parmesan or Romano cheese
    
    Cover dough with damp cloth and let rise in warm area until double
    in size.  Punch down and roll into a rectangular shape (about 10X15")
    Place on greased cookie sheet.  Layer in the following order, leaving
    an edge of 1 inch from sides:  Italian hot ham, salami, pepperone,
    Mozzarella cheese and Provolone.  In oil saute peppers,onions and
    mushrooms, 3-5 minutes.  place over cheese.  Spread with tomato
    sauce and sprinkle with Parmesan cheese.  Roll up, lengthwise, jelly
    roll fashion.  Seal both ends by pinching dough together.  Cut 4
    splits in top crust for steam vents.  Bake in 400 oven, 30-35 minutes,
    til golden.  Serve hot or cold.
    

Here's my wife's recipe for CALZONE/STROMBOLI/whatever,it'sgood


                            NANCY'S STROMBOLI

        1   frozen bread dough (thawed)
        8   slices danish ham
        7   slices provolone cheese
        30  slices pepperoni
            mozzarella (whole milk)
            sweet basil
            oregano
            parsley
            garlic powder
        1   egg
        
        Lightly oil frozen bread dough and place in lightly oiled bowl to
        thaw (may take 4 - 5 hours to thaw).  Roll out on lightly floured
        counter to 12" x 17". Lightly oil a strip down the center about
        4" wide, then sprinkle on all the spices. Place the ham slices in
        the first layer, overlapping each piece;  fold the first and last
        slices double. The second layer is the provolone cheese (also
        overlapped), third layer is pepperoni (4 in each row). Cover
        these layers with sliced or shredded mozzarella.  Roll jelly roll
        fashion (in 1/3s). Seal ends. Transfer to cookie sheet.  Beat 1
        egg with 1 tsp. water and brush on top. Bake on middle shelf of
        oven for 20 to 25 minutes at 375. Let it rest for 5 minutes
        before slicing.
        

    1 lb pizza or bread dough
    Leftover chicken
    Frozen Broccoli
    Cheddar, American, Swiss or Mozzarella Cheese
    Black Pepper
    Rosemary
    Garlic powder
    
    Roll out dough to 1/4 inch thickness. Layer chicken, broccoli, cheese
    and spices; rolling dough into jelly roll shape as you go.
    When finished, seal edges using a little water or olive oil.
    Turn onto greased cookie sheet; make 2 or 3 slits with knife on
    the top of the calzone.
    Bake at 350 until golden brown. 
    
    
    Sorry about the general amounts in this recipe. My family puts just
    about anything in a calzone.
    
    
    Janice

    
    You should all try adding a small jar of Progessor Pepper Salad
    to your calzone recipes.......its delicious........make sure that
    you drain it good before adding...
    

       I plan to make spinach and pepperoni calzones.


       The dough is a thin pizza dough they sell at Purity Supreme's
       bakery. I coat the dough with olive oil and then add a mix of
       spinach, ricotta cheese, mozzarella or provolone cheese. What
       other vegetables should go with the spinach? What spices should
       be added? lemon?  pepper? Broccoli might be good. What type of
       sauce goes with this? A plain tomato/ spaghetti sauce with a
       little garlic? 

       The pepperoni calzone could also have some vegis mixed in any
       ideas?
       		- Chris who's been to Bel Cantos but can't remember
       what they used in their Calzone's

    Hi!  I have a good recipe for a Calzone, which is at home, but
    basically it contains bacon fried, and removed from pan.  Sliced
    onions and finely sliced cabbage are added to the pan and sauted
    until crisp tender.  Add  
    a few sprinkles of red pepper flakes.  Place
    the vegetables and cooked bacon (crumbled) on the dough and top with 
    or mix in mozarella, seal dough using a beaten egg on half of the
    outside rim. Brush calzone with oil and sprinkle with some more
    pepper flakes.  I think there is also some crumbled thyme leaves
    on the dough or in the cabbage. Bake in oven until nicely browned.
    
    Enjoy!
      
    

    Here's my homeade calzone recipe (it's SO easy!)
    
    I buy dough from the bakery at my supermarket, roll it out to a
    rectangle shape, then layer it with baked ham (from the deli),
    provolone cheese, salami, pepperoni, and shredded mozerella cheese. 
    
    Then I fold the sides so they meet in the middle, pinch to seal
    (also make sure you seal both ends so the cheese doesn't make
    a mess).  Then baste a beaten egg over the top (it gives your
    calzone a good shine and color).  Cook in the oven at 350 for
    about 30 minutes.  EASY!
    
    You can make any kind of calzone you like (i.e., chicken/broccoli
    and cheese, turkey/cheese/stuffing, sausage/cheese).  Be creative!
    
    Linda                                              

    What kind of dough did you say you used?  Can you buy it at the
    grocery store?  Or do you have to get it from a bakery?

    You can use those frozen dough loaves from the grocery store. They work
    just fine. A filling I like to use starts with sweet Italian sausages.
    I break them up and sautee in a frying pan. Then add mushrooms, green
    peppers, onion, and oregano. Then use this filling along with mozz.
    cheese and do as described in (.-2). That'll fire up the ol' heartburn.
    (I use hot Italian sausages sometimes too).

    "Heartburn calzone" (as you called it!) sounds delicious!!!  
    Unfortunately, I'm on a diet, so I'll have to wait to try that one!
    
    And .27 is right - you can use the frozen dough loaves.  The
    supermarket I shop at has fresh dough daily from their bakery,
    so I buy fresh instead of frozen.
    
    As for the "oily" problem, mine come out a bit oily too, but not
    too much. Once my calzone is cooked, I put in on a plate with
    papertowels underneath and let it sit for about 10-15 minutes.
    
    Anyone have any other filling ideas we can put in a calzone? 
    
    Linda 
                                    

    I use ham slices that are 1 g fat each, or diced Canadian bacon, and
    sauteed onions, peppers and garlic.  Sometimes spinach or zucchini, 
    sometimes 1/2 % cottage cheese blended to smooth it out.
    
    This isn't authentic, I know, but it is low fat, especially if you make
    the crust from scratch.  You can also make individual ones with
    packaged biscuits - read the labels, though, to get ones that are low
    fat!
    
    Terry
    

    
    I put in a recipe for Spinach (or Broccoli) Pie under the "Spinach,
    Bleh" (or something like that) note.  I use the same filling for
    calzone as the pie.  It's:
    
    	1 cup cottage cheese
    	1 cup grated hard cheese
    	1 package chopped spinach (or broccoli)
    	1 egg
    	spices to taste
    
    Cook up veggie, and squeeze dry.  Mix it all together, stuff into
    calzone.  You can add other veggies (e.g. mushrooms), and whatever
    spices sound good.  Nutmeg is good with the spinach.
    
    Sarah
    

    After checking note 5...
    
    Calzones........  How do you make them????
    
    Here's what I do..
    
    Bread dough... from Purity Supreme... Let rise
    for one hour near some heat.. (Wood stoves are great for this...)
    
    Roll bread out into an oval shape about 1/4 inch thick...
    
    Place ham-Salarmi-Sweet Capicole-Provolone cheese-onions and peppers
    in layerson right side of bread. Roll thr bread into a loaf and fold
    the ends close.. scramble egg and brush on top of loaf..
    Cut 4 slots on top. Place in 350 degree oven and bake about 20 minutes
    on a cookie sheet.. Check Bottom of loaf so it doesn't burn...
    
    yummy!!!
    
    Rick

    2 bread dough loafs - roll one to fit 8 1/2 x 11
    spread w/ 1 - 2 tbl of melted butter
    spread w/ 2 - 3 tbl of sour cream
    
    saute w/ closed lid:
    mushrooms - sliced
    onions - slice into THIN rounds
    garlic - as much as you want!
    
    spread 1/2 sauteed mixture next!
    
    Top w/ 1/4 lb sliced strips of deli ham
    cover w/ slices of mozeralla, provalone and sprinkled parmesian
    
    spread remaining sauteed mixture 
    Dab on more sour cream!
    
    Cover w/ remaining dough and pinch sides, brush w/ egg and poke holes!
    
    PS - I use deli ham - pepperoni way to oily and 100 cal per slice!
    
    
    
    

    Bake till golden brown at 350 degrees on Ham & Mushroom.
    

    you still forgot the time! ;*)

Try precooking the pepperoni, and draining it on paper towels.  Cuts way down
on the fat and calories.  Great on pizza this way, too.  It avoids the "little
cups of oil" syndrome.  

    SORRY 8-)!  H&M cooks about 30 minutes or so!
    re.08
    
    

    i am surprized that no one making their own dough for calzones!  i have
    found refrigerated/frozen dough to be chewy lately and making your own
    isn't hard at all.... anyways....
    
    doesn't the fillings and especially any sauce that is put in the middle
    come oozing out if your rolling this up like a bread loaf?  
    
    i have always seen calzones and stomboli looking more like a turnover.  
    
    for what its worth,
    
    
    cj (who is making little, tiny, itty, bitty ones)
    
    
                

    I will be making the Stromboli from  .0 for a "Men Who Cook" contest
    for United Way week tomarrow.  I have made this several times with 
    several different combinations of stuffers but I need to have this for
    11:00 tomorrow but will not have time to prepare it tomorrow.  Can this
    be cooked/refridgerated/reheated?  Has anyone done this before? 
    
    Any suggestions will be appreciated.
    
    SV

    Dumb question of the day:  How do you "seal" the edges?  When I tried 
    pinching them for another stuffed bread recipe, the seal broke and the
    stuffing leaked.  What a mess!

You have to make sure the dough has absolutely no oil on it, otherwise it won't
seal.  This is usually a problem given the fillings used.  I leave a good 1" or
more margin for sealing and pinch it without adding any liquid for sealing.

    re: .25, yes it can be refrigerated and re-heated, preferably in the
    oven, not micro-waved.  Can be frozen after also.
    
    Regards,
    Jim