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Mini Calzone


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Mini Calzone


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Pizza envelopes with a spinach filling.

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Mini Calzone recipe - How to make Mini Calzone

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Italian Starters

Preparation Time :    Cooking Time:    Total Time:     8Makes 8.
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Ingredients


For the calzone dough
150 gms plain flour (maida)
6 gms yeast
3/4 tsp sugar
3/4 tsp butter
3/4 tsp salt
butter for glazing

For the calzone filling
3 cups spinach
1/2 cup crumbled paneer (cottage cheese)
2 green chillies, chopped
1/2 tsp butter
salt to taste
Method
    Method

For the calzone dough
    For the calzone dough
  1. In a bowl, mix together the yeast and sugar with 1/2 cup of warm water. Cover and keep aside till it becomes frothy. (approx. 10 minutes.)
  2. Sift the flour. Make a well in the centre and add the yeast and sugar mixture and enough water to make a soft dough.
  3. Rub the butter and salt on a plate to remove any lumps, add to the dough and knead till you get a very soft and elastic dough.
  4. Keep the dough for 30 minutes under a wet cloth till it doubles in volume.
  5. Press the dough with your palms to release the air from it.
  6. Divide it into 8 portions and keep aside under a wet cloth.

For the calzone filling
    For the calzone filling
  1. Put the spinach in boiling water.
  2. After one minute, drain out the water and chop the spinach. Then squeeze out the excess water.
  3. Put the butter in a pan and fry the chillies.
  4. Add the spinach, cottage cheese and salt and cook for some time.
  5. Divide the mixture into 8 portions and keep aside.

How to proceed
    How to proceed
  1. Roll out each portion of the dough into a circle.
  2. Put one portion of the filling on each circle.
  3. Fold each circle to form a semicircle.
  4. Seal the ends with the help of a fork.
  5. Place on a greased baking tray. Cover with a wet cloth and keep for 20 minutes or until it doubles in volume.
  6. Bake in a hot oven at 200 degree C to 225 degree C (400 degree F to 450 detgree F) for 15 minutes.
  7. Remove from the oven and brush with melted butter.
  8. Serve hot.

Tips
  1. Always use a thin muslin cloth to cover the dough.



RECIPE SOURCE : Easy Gourmet CookingBuy this cookbook

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