Calzone patties

Calzone patties

Category: Bakery products

Ingredients
Dough:
Wheat flour	2.5-3 tbsp.
Warm water	1 tbsp.
Salt	pinch
Olive oil	2 tbsp. l.
Dry yeast	1 tsp
Filling:
Egg	2 pcs.
Various cheeses (see below for my explanation)	300-320 g
Walnuts	handful
Italian herbs	1 tbsp. l.
Black pepper
You can add

Cooking method

• Prepare the dough as follows: pour dry yeast into a glass of warm water, let stand for 10 minutes (let them wake up from the "dry life"). Please note that initially count on 2.5 cups of flour. Add another half a glass later, as needed, if needed at all (it usually takes me about 2.75 cups). Then add half the flour, knead. Let the dough stand and rest for 10 minutes. Then add the remaining flour, oil, salt. Now let it wander for 1-1.5 hours in a covered dish.
• Cheese on a grater, chop nuts, add herbs, pour in beaten eggs and black pepper. If your filling is lightly salted - add salt, if not (it all depends on the types of cheeses you put in!) - do not add. In general, taste and understand.
• Then we divide the teso into balls (on average there are 14 balls from this piece of dough), give them another 15 minutes to distance, roll each slightly (slightly! Otherwise, you will get pasties, not calzones), put the filling (a lot), grease the edge with an egg (with those leftovers after beating), pinch and connect with a crescent moon, gluing the edges like a dumpling. Put the filling on only one half, otherwise you will not be able to cover with the other half of the dough. Use a toothpick to prick in several places.
• Put the pies on a greased baking sheet with olive oil and grease them well with olive oil on top with a brush.

Time for preparing:

10-12 minutes.

Cooking program:

Bake at 230 degrees

Note

Italian pies. Pretty darn simple and just as delicious. (y) There are a hundred variants of them, probably, but all this is calzone. In some places they can also be called panzerotto. It was this recipe (fairly changed, to be honest) I took from the Deli website.
I am a convinced raw foodist. I love cheese anytime, anywhere and in any quantity. Having 4-5 types of cheese in my fridge is perfect. There are many more. After my snacks, bits of all types and sizes remain. I took a bite of blue cheese with grapes, sbryntsa or jugasa with coffee, rubbed Gruyere into some fondue and again there was a piece ... But there is not even talk about mozzarella - packs of two and a half kg. Nobody canceled pizza, baked goods under cheese coats! So these are ideal pies for me, because they go to the filling ... right! different types of cheeses. I usually combine mozzarella (I put it the most), soft cheese with mold (brie, gorgonzola, camembert) and some hard one (parmagiano reggiano, gruyere, jugas, etc.).

The family loves cheese, apparently in a past life we ​​were rats, but there is one thing ... We don't understand mold cheeses ... we don't use it, so if we somehow deviate from the recipe and without mold ... it is possible to cook this or all relish in her?

Actually, such a thing needs to be urgently corrected, but for now you can do without them.
They, of course, give some piquancy, but it is most enjoyable for those who like cheeses with mold. Therefore, replace it with any fairly soft cheese, but without mold, or increase the amount remaining. Calzone is a team hodgepodge and there are no very strict rules.

Oh, yesterday I made an odyn balsha calzone. Just the filling was not enough for the last pizza, I spread it on half of the circle, covered it with the other half right in the oven and baked it. It was cut with a crunch. Today I went for a walk according to calzone recipes. Came across this one. I read and sad - how well we lived during the period when the scarecrow laid out this recipe. From the names of the cheeses, the floor is covered with saliva. Oh, where are you blue cheeses? Gruyere and Parmaggiano? Now in stores, alas, a pitiful likeness at a crazy price. Yesterday I used my pickled cheese and regular Russian cheese. I want spice and spirituality. Can we live?

[aprelinka]

aprelinka, we will live without a doubt! and we will live !!!
and even if life is lacking and upsetting only the lack of blue cheeses, which, by the way, we tasted just 5 minutes before ...

[eye]

eye, and then)))) I have already learned how to make my pickled cheese. What doesn't kill us Russians makes us stronger! Russian clan, I understand not nationality, but the peculiarity of thinking

[Scarecrow]

Scarecrow, Nata, thanks for the recipe!

aprelinka, Elena, recipe with HP feta cheese? You can reference

[LanaG]

LanaG, Sveta! So far, only a tablet, with a Trouble link. Tanya-Admin has a recipe for regular cheese. The point is that I need a travel leaven, they gave me this, super maya. Heat raw good milk to 40 degrees, add sourdough, leave for an hour, cut into cubes, salt and leave for half an hour to salt. Collect with a slotted spoon in a colander, leave to drain. It turns out a good head of the simplest cheese. I found it interesting to pickle it. Rast in a jar. butter, there is dill with limin and garlic, as well as adjika. I added a teaspoon each. I understand that this is not molecular cooking, everyone will add something himself. Not impressed at first, honestly. Today is exactly a week - it turned out that same !!!! It is fragrant, interesting, excellent for pizza, my output is normal for the price, I will do more, if ...... The owner of that wonderful cow that gives milk will move a little from the known state

[Elena]

Elena,