Thursday, October 7, 2010

Everything Bagelish Pinwheel Calzones

I have been making these forever- they are great for lunches, snacks or parties. I have made my own dough since getting my Kitchen Aid mixer, but have done many batches with Pillsbury roll out refrigerated pizza dough or a dough ball from Zaccanini's, and they are just as good. You can do almost any combination of meats and cheeses, so I am just going to go with a couple favorites to give you an idea.

1 batch pizza dough OR 1 pre-made refrigerated pizza dough
1 egg, beaten
sesame seeds
poppy seeds
dried onion flakes
garlic powder

sliced ham
sliced salami
sliced pepperoni (thin)
1/2 c roasted red peppers
1/2 c onions (sliced SUPER thin)
1 c mozzarella
1/4 c shredded Parmesan

sliced turkey breast or ham
1 c broccoli florets (cooked, drained, and chopped)
3/4  c cheddar cheese
1/2 c mozzarella

Heat oven to 375 degrees.

Roll the dough out into a rectangle, about 1/4" thick. Layer each meat across the dough (or 2 layers of meat if you are just doing 1 type), leaving 2" at the top empty. Repeat with the veggies, then cheese.

Begin to roll the dough upwards towards the empty space at the top, pinching the ends to hold the toppings in as you roll up. Once you have wrapped all the topped dough, pull the empty dough (kind of tightly) and stretch it over the roll and pinch down to seal everything together.

Lay the roll on a baking sheet, seem side down. Add 2 TBSP of water to the egg and beat. Using a pastry brush, coat the roll with egg wash.

Sprinkle the loaf with the seeds, onion flakes, and garlic powder.

Bake for 30-45 minutes, until the loaf is golden brown and the sesame seeds are toasted. Let cool (at least until room temp) before slicing.

This sauce is great to go with them, and can be served hot, room temp, or even cold!
1 can Hunts fire roasted tomatoes
1 tsp balsamic vinegar
1 tsp extra virgin olive oil
1 tsp Italian seasoning
salt and black pepper to taste

Puree in a blender/processor (I use my old baby food grinder since we don't have much use for it and its just the right size) 15-30 seconds until blended.

You want to make sure that any veggies you use are sliced real thin, and partially or fully cooked ahead of time to eliminate too much moisture inside the calzone, which will make steam and and blow a hole.

If you are using a few leafs of spinach or some thin tomato slices, just make sure they washed and well dried but anything like broccoli, peppers, onions, etc needs to be pre-cooked.

You may get a small hole from the action inside the magical roll. As long as its just a small, slow leak, nothing to worry about and your roll will still be full of goodness.

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