Dinner with SunnyD: Calzones!

[SunnyD]

I actually started prepping for tonight's dinner yesterday - made the dough while I was working on making some huge burritos (a'la Chipotle - you know, those HUGE-ass burritos) for the family.

So without further ado...

One of them is in the oven still - mine.

Yum! Melty... cheesy... mmmmmmmm...

Older daughter gets another wheat/gluten/dairy-free pizza. Good thing she's easy-going. She said the other day after I apologized, "It's okay dad... it's my life, and I like it." :heart:

Anyhow, enjoy your dinner ATOT. Hopefully I've inspired you.

Edit: For clarification... these are 4-cheese/pepperoni calzone, and my particular calzone also includes mild Italian sausage.

 

[xanis]

Those look pretty awesome, good job. :thumbsup:

 

[WaTaGuMp]

Clean up on isle 3, the right Calzone has jizz on it.

 

[SunnyD]

Originally posted by: WaTaGuMp
Clean up on isle 3, the right Calzone has jizz on it.

Oh man, thanks. :laugh: I'll let the cook know, the manager will be out with coupons for your next meal.

 

[Barfo]

You can't make me hungry this time, I just had dinner

They look tasty though.

 

[nakedfrog]

I like the look of that better than the pizza

 

[nageov3t]

your dinner puts mine to shame

I made a great sandwich, though... turkey + swiss on a corn cake w/ honey mustard and pickles. 194 calories, 20 grams of protein, low-sodium ftw.

 

[sandorski]

Do I need to bring Beer?

 

[SunnyD]

Originally posted by: loki8481
your dinner puts mine to shame

I made a great sandwich, though... turkey + swiss on a corn cake w/ honey mustard and pickles. 194 calories, 20 grams of protein, low-sodium ftw.

Aww, that sounds perfectly good too. We had sandwiches on Saturday - turkey on french bread rolls (store bought ) with provolone, lettuce, tomato and dijon mustard.

 

[GeekDrew]

Originally posted by: loki8481
turkey + swiss on a corn cake w/ honey mustard and pickles. 194 calories, 20 grams of protein, low-sodium ftw.

.... i want to subscribe to your newsletter

 

[Quasmo]

Thread title is misleading, I wanted to learn how to cook with sugar orange juice.

 

[SunnyD]

Originally posted by: Quasmo
Thread title is misleading, I wanted to learn how to cook with sugar orange juice.

:laugh: :thumbsup:

 

[nageov3t]

Originally posted by: Quasmo
Thread title is misleading, I wanted to learn how to cook with sugar orange juice.

combine OJ, a couple tablespoons of water, and a bit of cornstarch.

heat and stir till it thickens.

pour over salmon fillet and bake.

voila

 

[UglyCasanova]

How did you make the dough? That looks really good. And did you use block mozzarella or fresh soft mozzarella?

 

[WaTaGuMp]

You got to have Bills paper money

 

[SunnyD]

Originally posted by: UglyCasanova
How did you make the dough? That looks really good. And did you use block mozzarella or fresh soft mozzarella?

My dough recipe is fairly simple... nothing terribly special:

3 cups flour (I use a whole wheat/white wheat blend)
1 cup warm water
1 "packet" yeast (2.25 tsp)
1 tsp sugar
1 tbsp olive oil
3/4 tbsp salt
Oregano & Parsley to taste (about 1 tbsp each)

- Mix in warm water until dissolved (about 100F degrees, no warmer than 120F)
- I use a bit more water because the whole wheat flour needs a bit more, or else it's too dry. - I end up using about 1.25 cups total.
- Mix/knead thoroughly. I have a stand mixer, so let it go for about 3 or 4 minutes.
- Once mixed, cover with cloth/towel, let rise for 45 minutes.
- If using immedaitely, makes a nice 18"-22" pie (smaller = thicker) - top and cook for 22 minutes (give or take) at 475F.

The dough itself is nothing terribly special. It's really what you put in it that matters. I've made stuffed crust pizzas, used honey, etc.

As far as cheese goes, these calzones featured Sargento 4-cheese blend (Mozzarella, Romano, Parmesan and Asagio) purchased from Costco.

 

[Iron Woode]

so far so good with your new found cooking skills!

I think the dough needs a little more colour.

such as the panzarotti I make: http://pics.bbzzdd.com/users/I..._to_eat_panzarotti.jpg

you should also add plenty of garlic to the dough.

Mmmmmm....

what did you stuff inside your calzones?

 

[Howard]

Dough develops more flavor if you let it rest in the fridge.

pizzamaking.com

 

[LS8]

Looks really good, OP. I had cheap, instant noodles for dinner. =(

 

[Praetor]

Oh, yum. I was planning on trying my hand at making calzones this weekend. You just motivated me to do it tonight!

 

[DisgruntledVirus]

Originally posted by: loki8481

Originally posted by: Quasmo
Thread title is misleading, I wanted to learn how to cook with sugar orange juice.

combine OJ, a couple tablespoons of water, and a bit of cornstarch.

heat and stir till it thickens.

pour over salmon fillet and bake.

voila

I make a variation of this:
1/3 parts OJ
1/3 parts Triple Sec (or other orange flavored alcohol)
1/3 parts Blood Orange vinegar
Add some cornstarch to thicken

Heat, and reduce a bit. It's friggin awesome. Especially with Salmon over Jasmine rice. :heart:

 

[RagingBITCH]

Looks better than the deep dish

 

[Regs]

Too much work for me! I would cook something like that maybe one or twice a month.

 

[xSauronx]

Originally posted by: Howard
Dough develops more flavor if you let it rest in the fridge.

pizzamaking.com

this. i like to let mine have at least 4 hours, then i let it come to temp for about an hour on the counter, then start the oven and roll it out and go from there

8 - 10 hours, or overnight, is even better. you can really tell a big difference as your dough will go from "it really just matters what you put into it" to having a flavor of its own in addition to the toppings/fillings. this goes for all yeast breads.

sometimes i make breads a few times a month, sometimes just a couple, but i dont do it if i cant let it rest in the fridge.

 

[BTA]

Looks ok but is that sauce inside I see?

If so, it is not a proper calzone.

Sauce on the side for dipping.