Calzones
Course:
Dinner
Ingredients
Dough
- 320 millilitres Water (warm, 43C)
- 1 tablespoon Sugar
- 7 grams Dried Yeast
- 438 grams Plain Flour
- 30 millilitres Olive Oil
- 1 teaspoon Salt
Filling: Italian Spiced Turkey
- 300 grams Turkey Mince
- 1 teaspoon Fennel Seeds (toasted + crushed)
- 1⁄2 teaspoons Garlic Powder
- 1 teaspoon Salt
- 1⁄2 teaspoons Black Pepper
- Chilli Flakes (go crazy! honestly!)
Filling
- 3 Onion (sliced root to root)
- 40 grams Spinach (chopped)
- 250 grams Ricotta Cheese
- 57 grams Parmesan Cheese
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoons Salt
- Black Pepper
- 226 grams Mozzarella
Egg Wash
- 1 Egg
- 15 millilitres Water
- Parmesan Cheese
- Italian Seasoning
Notes
I did:
- 50g spelt flour
- 194g plain white flour
- 194g white bread flour
Pizza is just better.
Steps
Dough (2 hours):
- In a large bowl, mix the warm water, sugar, and yeast. Cover and let sit for 5-10 minutes or until foamy.
- Add the flour, olive oil, and salt, and mix until it comes together. If it seems too sticky, add more flour, one tablespoon at a time. If it's dry and crumbly, add more water, one teaspoon at a time.
- Once it's mostly together, knead the dough on a lightly floured surface for 5 minutes. Re-flour your hands or the dough as needed.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides with the oil. Cover with cling film and let rise at room temperature for 60-90 minutes or until doubled in size.
Onions (2 hours):
- Caramalize the onions.
Turkey:
- Toast the fennel seeds on a skillet over medium heat for ~5 minutes.
- Then crush them, and add them into the other spices.
- Heat a large skillet over medium-high heat. Once up to temp, add olive oil, then the turkey mince. Allow it to brown.
- Once browned, add the spice mixture and cut up the turkey into bits. Cook until done.
Shaping:
- Preheat the oven to 204C conventional with a cast iron skillet inside.
- In a medium bowl, mix the spinach, ricotta, Parmesan, basil, oregano, garlic powder, salt, and pepper.
- Punch down the dough to release the air.
- On a lightly floured surface, divide the dough into 8 portions of about 113g each.
- Roll or stretch each portion into a circle about 8 inches in diameter.
- Leaving a 1/2-inch border around the edge, spread 35g of the ricotta mixture over half the circle.
- Sprinkle 38g of the turkey over.
- Add some onions.
- Top with 28g of the mozzarella.
- Fold the uncovered dough over the filling to make a half moon shape.
- Pinch the edges to seal, and crimp with a fork.
- Repeat with remaining calzones.
- Prepare an egg wash.
- Remove cast iron skillet from oven and sprinkle some cornmeal on them.
- Using a large spatula, transfer the calzone to the skillet.
- Brush the tops and sides with egg wash and sprinkle with parmesan and Italian seasoning.
- Using a sharp knife, cut a 1-inch vent into the top of each calzone.
- Bake for 25 minutes or until golden brown.
- Cool the calzones on the baking sheets for 10 minutes before serving.
Source: Sally's Baking 101 cookbook, page 250