1 c lukewarm water
2 1/4 t active dry yeast
1 t salt
1/2 t sugar
3 c flour, plus extra for dusting
1 T extra-virgin olive oil
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.
Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teaspoons water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes. (I baked 16-17min at 375F)
Use your own favorite pizza ingredients!
I spread spaghetti sauce and stuffed with salamis, pepperoni, green bell pepper, tomatoes and mozzarella cheese. I also made alfredo style calzone; I spread white sauce adding some cream cheese and ricotta cheese and stuffed with chicken mixture.
Chicken mixture – I cooked minced garlic, chopped onion, zucchini, green bell pepper with a little bit of olive oil, then added chopped chicken. Add more herbs like italian seasoning, thyme, oregano and crushed red pepper for some kick!
They turn out so good and calzones are Seth and my favorite dinner menu now! 🙂
Chicken Cordon Bleu
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices Swiss cheese
- 4 slices cooked ham
- 1/2 cup seasoned bread crumbs
- Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness.
- Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
I made my sauce:
- 4 slices cooked ham
- 1 tbsp. butter
- 1 tbsp. flour
- 1 c. milk
- 1/3 c. Parmesan cheese
- 1/2 – 1 tsp. garlic powder
- 1/2 tbsp. dijon mustard
- a few drizzle of worcestershire sauce
- Salt and pepper
Brazillian Bean (served with rice, cheese bread and collar green)
- 2 cups of cooked beans ( I used 1 can of balck beans)
- 2tbsp. of oil
- 1 small chopped onion
- 2 cloves of crused garlic
- 1-2 cup(s) of water
- 1 bay leaf
- salt and balck pepper to season ( I only put pepper)
- chopped summer sausage or just sausage (optional)
- Saute the onion and the garlic (and meat) in hot oil.
- Add the beans, water, all the seasonings and stir well.
- Bring it to a boil under medium low heat until the liquid is thicker.
- put the beans in a bown and serve it with rice.
I served Brazilian beans and rice with cheese bread;
- 1/2 cup olive oil or butter
- 1/3 cup water
- 1/3 cup milk or soy milk
- 1 teaspoon salt
- 2 cups tapioca flour
- 2 teaspoons minced garlic
- 2/3 cup freshly grated Parmesan cheese
- 2 beaten eggs
- Preheat oven to 375 degrees F (190 degrees C).
- Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
- Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Tapioca flour is hard to find, I found at Whotefood market and a small bag was about $4.50. Tapioca flour is the one makes the bread really chewy so using tapioca flour is highly recommended! 🙂
I also served sauted collar green along with the beans & rice, cheese bread.
I chopped the collar green and sauted with garlic, little it of salt, and vegetable oil and it tasted good!
Asian Balsamic Chicken Drumettes
from Foodnetwork by Giada De Laurentiis
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- little of ginger powder
- Lots of garlics ( finely chopped, I used 8 cloves)
- Fresh rosemaries ( I used 2 springs)
- 12 -16 wings
- Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
- Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hou
- Preheat the oven to 450 degrees F.
- Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
- Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
- Brush some of the cooked marinade on the cooked chicken.