Ingredients with Measurements:
- 1 pound pizza dough
- 8 ounces brie cheese, rind removed and cut into small pieces
- 1/2 cup marinara sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped black olives
- 1/4 cup chopped red onion
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pizza dough on a floured surface into a large rectangle, about 1/4 inch thick.
3. Cut the dough into 8 equal squares.
4. In a mixing bowl, combine the brie cheese, marinara sauce, basil, sun-dried tomatoes, black olives, and red onion. Mix well.
5. Spoon a tablespoon of the mixture onto each square of dough.
6. Fold the dough over the filling to form a triangle and press the edges together to seal.
7. Brush the tops of the calzones with the beaten egg and sprinkle with salt and pepper.
8. Place the calzones on a baking sheet lined with parchment paper.
9. Bake for 15-20 minutes or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
8 mini calzones
Nutritional information:
Calories: 260
Fat: 10g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 580mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese instead of brie.
- You can use any type of pizza sauce instead of marinara sauce.
- You can use any type of herbs and vegetables instead of basil, sun-dried tomatoes, black olives, and red onion.
Variations:
- You can add cooked sausage or pepperoni to the filling.
- You can add chopped spinach or kale to the filling.
- You can sprinkle grated Parmesan cheese on top of the calzones before baking.
Tips and tricks:
- Make sure to remove the rind from the brie cheese before using it in the filling.
- Don't overfill the calzones, or they may burst open during baking.
- Use a pastry brush to evenly coat the tops of the calzones with the beaten egg.
Storage instructions:
- Store the leftover calzones in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the calzones on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the calzones on a platter with a side of marinara sauce for dipping.
Garnishes:
- Garnish the calzones with chopped fresh parsley or basil.
Pairings:
- Serve the calzones with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the calzones burst open during baking, try sealing the edges more tightly next time.
Food safety advice:
- Make sure to cook the calzones to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Calzones originated in Italy and are a popular street food in Naples.
Flavor profiles:
- The brie cheese adds a creamy and tangy flavor to the calzones, while the marinara sauce and vegetables add a savory and slightly sweet flavor.
Serving suggestions:
- Serve the calzones as an appetizer or a main dish.
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