Photos will come later. I've just inhaled a pound of bacony macaroni and cheese and feel too much like death to edit them. On to the post!
We at Good Noms are doing our best to allay any fears you might have of homemade bread. We are obsessed with homemade bread, and when you turn out a tasty calzone in just an hour, you will be, too!
I know what you're thinking, now. Oh, God, did she say "calzone" and JUST AN HOUR!? She must be out of her damn mind.
Don't worry. Most of that hour is occupied by the fine art of sitting, and you can make the dough ahead of time if you'd like (I'll get into this later). It's really not that bad. The recipe is enormous, though, so cut it in half if you're worried about it going to waste. Let's do this thing.
Ingredients:
Dough:
4 cups of good flour
1/4 cup olive oil
2 tbsp honey
1 1/4 cups lukewarm (approx. 110 degrees) water
1/4 cup milk
1 packet (2 1/4 tsp) yeast
Filling:
8 oz whole milk ricotta
8 oz whole milk mozzarella
Step 1: Proof yeast
Mix honey and warm water, sprinkle yeast on top, and let rest for 5 minutes.
Step 2: Make dough
Make a well in the flour, pour in the proofed mixture, and add the milk and 2 tbsp of the olive oil. Before you begin kneading, set aside a small bowl of flour to dust your hands. Knead for several minutes until pliable and elastic. Drizzle the dough with the remaining oil and place in a warm area and let rest under a towel for 30 minutes or until doubled in size. If your yeast isn't nice and fresh, it may take longer.
If you would like to save the dough for later, punch it down, ball it up, and stick it in a storage bag. Come back half an hour to 45 minutes later and punch it down again. You can leave the dough in the fridge for 2 days or so.
Step 3: Make the filling
Mix the ricotta and spices together in a medium bowl. I also added some stray Parmesan that had been in the fridge for a little too long and needed to be eaten. Set aside.
Step 4: Assemble the thing
Punch the dough down and evaluate which side has more delicious extra virgin on it. Put that side face down on the a cookie sheet. Massage it into a circle (or a rectangle if it's too big to make a circle on your cookie sheet). Slather the ricotta on half of the dough and sprinkle the mozzarella on top. You could have mixed the two together, but I prefer the contrast of separate-but-equal cheeses. This is where you could cut out some of the cheese and add in other stuff, but my man and I can't agree on toppings for pizza. He likes extra cheese and I like anything that isn't pineapple or bell peppers (please don't judge me).
Fold the dough over and pinch together. Then, for added deliciousness, sprinkle some salt and garlic powder on top.
Bake at 350 for 20-25 minutes, or until nice golden brown on top.
We at Good Noms are doing our best to allay any fears you might have of homemade bread. We are obsessed with homemade bread, and when you turn out a tasty calzone in just an hour, you will be, too!
I know what you're thinking, now. Oh, God, did she say "calzone" and JUST AN HOUR!? She must be out of her damn mind.
Don't worry. Most of that hour is occupied by the fine art of sitting, and you can make the dough ahead of time if you'd like (I'll get into this later). It's really not that bad. The recipe is enormous, though, so cut it in half if you're worried about it going to waste. Let's do this thing.
Ingredients:
Dough:
4 cups of good flour
1/4 cup olive oil
2 tbsp honey
1 1/4 cups lukewarm (approx. 110 degrees) water
1/4 cup milk
1 packet (2 1/4 tsp) yeast
Filling:
8 oz whole milk ricotta
8 oz whole milk mozzarella
Step 1: Proof yeast
Mix honey and warm water, sprinkle yeast on top, and let rest for 5 minutes.
Step 2: Make dough
Make a well in the flour, pour in the proofed mixture, and add the milk and 2 tbsp of the olive oil. Before you begin kneading, set aside a small bowl of flour to dust your hands. Knead for several minutes until pliable and elastic. Drizzle the dough with the remaining oil and place in a warm area and let rest under a towel for 30 minutes or until doubled in size. If your yeast isn't nice and fresh, it may take longer.
If you would like to save the dough for later, punch it down, ball it up, and stick it in a storage bag. Come back half an hour to 45 minutes later and punch it down again. You can leave the dough in the fridge for 2 days or so.
Step 3: Make the filling
Mix the ricotta and spices together in a medium bowl. I also added some stray Parmesan that had been in the fridge for a little too long and needed to be eaten. Set aside.
Step 4: Assemble the thing
Punch the dough down and evaluate which side has more delicious extra virgin on it. Put that side face down on the a cookie sheet. Massage it into a circle (or a rectangle if it's too big to make a circle on your cookie sheet). Slather the ricotta on half of the dough and sprinkle the mozzarella on top. You could have mixed the two together, but I prefer the contrast of separate-but-equal cheeses. This is where you could cut out some of the cheese and add in other stuff, but my man and I can't agree on toppings for pizza. He likes extra cheese and I like anything that isn't pineapple or bell peppers (please don't judge me).
Fold the dough over and pinch together. Then, for added deliciousness, sprinkle some salt and garlic powder on top.
Bake at 350 for 20-25 minutes, or until nice golden brown on top.
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Holy cow, this sounds amazing. I am really, really stoked to try it.
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