Text 249, 101 rader
Skriven 2010-08-16 07:14:00 av Dave Drum (43926.cooking)
    Kommentar till text 221 av JIM WELLER (1:123/140)
Ärende: Sweet Calzones
======================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ML> It's fonetik for "calzones," which as you know are pastry turnovers,
 ML> mostly with pizzalike fillings

 JW> I wondered if there was a connection but dismissed the thought...

 ML> but can have other (such as sweet) interiors.

 JW> As I didn't know about the sweet version.

Oh, yeah. They be some gooooood.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cannoli Dessert Calzone
 Categories: Emeril, Desserts, Nuts, Chocolate, Cheese
      Yield: 2 servings

      1/2  Recipe pizza dough; separate
           - recipe 
      1 c  Mascarpone cheese
    1/2 c  Ricotta cheese
    1/2 c  Confectioners' sugar
    1/4 c  Chocolate chips
    1/4 c  Chopped walnuts; toasted

  Preheat a deep fryer to 350øF.

  Roll dough into a 12" circle, about 1/2" thick. In a bowl,
  combine mascarpone, ricotta, confectioners' sugar, chocolate
  chips, and toasted walnuts. Place cheese filling over half
  of the dough. Fold the other half of the dough over the
  filling. Seal the edges well by pinching the dough together.

  Carefully drop into deep fryer and fry until golden, about 3
  to 4 minutes. Remove to a paper towel lined plate. Let cool
  slightly before serving.

  Alternately, preheat oven to 500øF. If you have one, place a
  pizza stone on the bottom rack of the oven.

  Dust pizza peel or baking sheet with cornmeal. Place rolled
  out dough on peel. Top with filling and seal, as directed
  above. Bake for about 8 to 10 minutes, or until dough is
  golden brown. Let cool slightly before serving.

  Yield: 1 large calzone, serving 2 to 3 
 
  From: http://www.emerils.com/recipe

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Basic Pizza Dough
 Categories: Emeril, Breads
      Yield: 2 servings

      1    Package of active yeast
      2 ts Sugar
      1 c  Warm water; 110øF
    1/4 c  Lard
      3 c  To 4 c flour
      2 ts Salt
           Olive oil

  In an electric mixing bowl, whisk the yeast, sugar, water
  and lard together to make a paste. Add the flour and salt
  and mix, using a dough hook, until the dough comes away from
  the sides and crawls up the dough hook. Remove the dough
  from the bowl. Grease the bowl with olive oil and place the
  dough back in the bowl. 

  Cover the bowl with plastic wrap and let the dough rise
  until double in size, about an hour. Turn the dough out onto
  a floured surface and divide dough in half.

  Roll the dough into balls, cover and let the dough rest for
  15 to 20 minutes. The dough is ready to be shaped.

  Yield: dough for 2 (12-inch) pizzas 
 
  From: http://www.emerils.com/recipe

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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