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
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 leavesDough
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
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.