Header
Pancetta and Mozzarella Calzones Recipe # 838


Yield: 24 appetizer calzones
Prep Time: 1 hours
Bake Time: 12 to 18 minutes

Filling:
4 ounces chopped pancetta (Italian bacon) OR bacon (about 1 cup)
1/2 cup finely chopped onion
3 cloves garlic, minced
1 teaspoon Spice Islands® Oregano
1/4 teaspoon Spice Islands® Crushed Red Pepper
1/4 teaspoon Spice Islands® Fennel Seed (optional)
10 ounces mushrooms, chopped
1/2 teaspoon Spice Islands® Fine Grind Black Pepper
1/4 to 1/2 teaspoon salt
2 cups Italian blend shredded cheese
1 cup chopped fresh basil OR parsley leaves
 

Dough:
3 to 3-1/4 cups all-purpose flour
2 envelopes Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast
1-1/2 teaspoons salt
1 cup very warm water (120° to 130°F)
2 tablespoons Mazola® Vegetable Plus! Oil OR olive oil
2 tablespoons Karo® Light Corn Syrup
1 egg white, beaten


Directions
Preheat oven to 425°F.

Filling: Place a large skillet over medium heat. Sauté pancetta, onion, garlic, oregano, red pepper flakes and fennel (if desired), for 5 minutes or until lightly browned. Increase heat to medium-high; add mushrooms, pepper and salt. Sauté 5 minutes until browned. Remove from heat; cool slightly and stir in cheese and basil. Set aside.

Dough: Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl. Combine water, oil and corn syrup. Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually add enough remaining flour to make a soft dough ball. Knead on lightly floured surface until smooth and elastic, about 4 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)

For appetizer calzones, divide dough into 24 balls. Roll each ball into a 4-inch circle on a lightly floured surface. Place 2 tablespoons filling in middle of each circle, leaving a small border. (For main-course calzones, divide dough and filling into 4 to 8 portions; see tip below) Fold dough over filling and crimp edges with a fork to seal.

Place calzones on cornmeal-dusted or parchment-lined baking sheet. Brush tops with egg white. Bake 12 to 15 minutes for appetizer size (15 to 18 minutes for larger size) until puffed and golden. Cool 5 minutes before serving.

TIP: For kid-size calzones, divide dough and filling into 10 to 12 portions. Bake 13 to 16 minutes.




 







  


 



 

Copyright © 2009 - ACH Food Companies, Inc. All rights reserved.