Biscuit Calzones Recipe

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Biscuit Calzones Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Biscuit Calzones

 

Ingredients

1 pkge oven-ready biscuits (8 ounces)
4 thin slices turkey salami, diced
4 oz skim-milk mozarella, shredded
1 clove garlic, finely chopped (optio, nal [??]
1/4 tsp dried oregano
1 ground black pepper to taste
1 olive oil



 

Preparation

Preheat oven to 400F. Roll each of the 8 biscuits into a 5-inch
circle. Mix all of the remaining ingredients except the oil. Sprinkle
one eighth of the mixture over half of each circle, leaving 1/2 inch
of the edge clear. Fold the other half of dough over filling to make
a half moon; use fork tines to press edges firmly together and seal.
Coat a nonstick baking pan with cooking spray and arrange the
calzones in a single layer, not touching. Brush tops lightly with
olive oil. Bake until golden, 10 to 12 minutes.

Nutrition per calzone: Calories 171 Protein 8.1 grams Fat 8.4 grams
Cholesterol 20.4 mg Fiber 0.4 grams Sodium 562 mg

[ MODERN MATURITY; Feb/March 1990 ]

 

 

Servings: 6

 

 

 

 


 

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