Pancetta and Mozzarella Calzones

  • serves 0

For main-course calzones, divide the dough and filling into four portions; increase bake time to 15 to 18 minutes.

Courtesy of Black Diamond

16 Ratings
Directions for: Pancetta and Mozzarella Calzones

Ingredients

Filling

1 cup (250 mL) pancetta or bacon

½ cup (125 mL) finely chopped onions

3 clove garlic, minced

1 tsp (5 mL) dried oregano leaves

¼ tsp (1 mL) each hot pepper flakes and fennel seeds (optional)

5 cup (1.25 L) chopped mixed mushrooms

½ tsp (2 mL) each salt and pepper

2 cup (500 mL) Black Diamond Italiano shredded cheese

1 cup (250 mL) fresh basil or parsley leaves

Dough

3 cup (750 mL) all-purpose flour, approx.

4 tsp (20 mL) Fleischmann's* Pizza Yeast

1 ½ tsp (7 mL) salt

1 cup (250 mL) warm water

2 Tbsp (30 mL) Mazola* VegPlus!™ Canola & Vegetable Oil Blend

2 Tbsp (30 mL) BeeHive* Golden Corn syrup

2 Tbsp (30 mL) Naturegg™ Simply Egg Whites™, well shaken

Directions

Filling

1. Preheat oven to 425°F (220°C). Set a large skillet over medium heat. Sauté the pancetta, onion, garlic, oregano, hot pepper flakes and fennel seeds (if using) for 5 minutes or until lightly browned. Increase heat to medium-high; add mushrooms, salt and pepper. Sauté for 5 minutes or until browned. Remove from heat; cool slightly and stir in cheese and basil. Reserve.

Dough

1. Meanwhile, pulse the flour, yeast and salt in a food processor fitted with a metal blade until combined. Whisk the water with the oil and corn syrup. With the motor running, slowly add the water mixture until the dough forms a ball. Transfer to a lightly floured surface. Knead for 4 minutes or until smooth.

2. Divide the dough into 24 balls. On a lightly floured surface, roll each ball of dough into a round. Place 2 tbsp (30 mL) of filling on one side of each round leaving a small border; fold the dough over the filling and crimp the edges to seal tightly.

3. Transfer the mini calzones to a parchment-lined or cornmeal-dusted baking sheet; brush tops with egg white. Bake for 12 to 15 minutes or until puffed and golden. Rest for 5 minutes before serving. Makes 24 calzones.

See more: Main, Dinner, Snack, Cheese, Eggs/Dairy, Italian


https://www.foodnetwork.ca/recipe/pancetta-and-mozzarella-calzones/13550/

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