===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-09-94 (00:13)             Number: 394
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Calzones                       Conf: (37) Home Cooki
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                            CALZONES

These are always a big hit and very convenient as you can make
them any size you want.  They can be served as a meal or a
appetizer.  You decide.  Another requested recipe.  Freeze in
freezer zip-lock bags.  I have 5 bags of 8 in my freezer now!
Great for unexpected company!

2 1/2 Pkg. 50% fast rising yeast         2 1/2 c. water
2 1/2 Tbsp. sugar                        3 c. milk
1/4 c. oil                               1/8 c. sugar
bread flour for dusting                  1 tsp. salt
2 pkg. Italian Sausage                   2 lb. ground beef
2 cloves garlic, chopped                 1/2 tsp. oregano
2 onions, chopped fine                   2 containers Ricotta
4 c. Mozzarella, grated                  3 small cans tomato
1 clove garlic, chopped                    puree
1/2 t. oregano                           dash olive oil
1 large can Romano cheese

In a large bowl, combine yeast, water, sugar and stir well.  Set
aside. Heat milk (do not boil), oil and salt.  When yeast mixture
bubbles up in the pan, add milk mixture and sugar. Stir well.
Pour in bread flour until the mixture has an elastic consistency
(not runny). Roll into a ball and put in a large greased pot.
Let rise approximately 45 minutes.

Brown sausage (casings removed), ground beef, garlic, oregano and
onion.  Remove from heat and add ricotta and mozzarella, stirring
well to blend.

After dough rises, remove from pot and punch down on a floured
board.  Pull off pieces to make a ball in the hands.  Roll out
one ball for each calzone.  Put some meat mixture across middle
of square, fold dough over in half and seal sides by pinching
together and then using a fork to make "TINE" marks around
outside edge.  Cut off excess dough.  Repeat using all meat
mixture.

Deep fry calzones in a large deep skillet (2 or 3 at a time)
until browned. Drain. Repeat until all calzones are fried.  You
can freeze calzones at this point by putting several in FREEZER
zip-lock type bags.

To prepare, bake calzones on a cookie sheet in a 350 degree oven
until warmed.  While calzones are baking, in a small saucepan,
combine tomato puree, garlic, oregano and olive oil and heat
until almost boiling, then simmer about 10 minutes.  Add some
parmesan cheese to this mixture and remove from heat.  Take
calzones out of oven and put on individual plates.  Spoon some
sauce over top of each calzone and sprinkle sauce with romano
cheese.  Serve hot.  YUMMY!!!

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