Sausage Cheese Calzone and Garlic Scape Dressed Salad

Sausage Cheese Calzone (bottom left) tomato dipping sauce, and big lovely salad with garlic scape dressing

I have never made my own yeasted dough.  Thus making calzone was a new  and exciting endeavor for me.  In the end it was super easy!  It is a versatile dough recipe that can be used for lots of things, and lends itself to many different creative alterations.

Calzone or Pizza Dough Recipe (modified from American Wholefoods Cuisine):

  • 1 tbsp yeast (dried baker’s yeast)
  • 1 cup of warm water (105-115F)
  • 1 tsp salt
  • 1 tsp honey
  • 1 tbsp oil
  • 3 to 3 1/2 cups whole wheat flour
  • Calzone filling
  • dipping sauce

I just wanted to note how beautiful and complex the whole wheat flour from Upinngil Farm really is. It also tastes marvelous!

Directions:

  1. Warm up yeast to room temperature if it is being stored in the fridge or freezer (~5 minutes)
  2. Add two tablespoons of warm water to the year to dissolve, for 5 minutes.
  3. Add the rest of the water, oil, salt, honey and 2 cups (however much flour to get it to a strong dough) of flour to the yeast.
  4. Mix with a big spoon until difficult to manipulate.

    Calzone dough just about to be turned out and kneaded

  5. Turn out the dough onto a floured surface and knead in the rest of the flour into the dough, to make a smooth dough (of note if using whole wheat flour, the dough will always be a little stickier than if using white flour, be careful because if you add too much dough to compensate for this the bread you are making will be really dense)
  6. Knead for 5-10 minutes (this involves pushing the heels of your hands into the dough and stretching the dough away from you, folding the dough, turning it and repeating for the indicated time, the dough should become springy, you can punch, slap or pound the dough if you’d like)

    Kneaded calzone dough.

  7. Put in a big oiled bowl, turn the dough ball around to coat the surface with oil, lay a damp towel or rag on top.

    Calzone dough ball before rising.

  8. Let rise for 2-10 hours (yes, you can let this go for a really long time- it means that you can set this up in the morning and come back after work and it will be fine)

    Calzone dough after rising for ~3 hours.

  9. When you are ready to assemble your calzone/pizza whatever, punch down the dough (to let excess air out).
  10. Let it sit for 10 minutes.
  11. Divide dough and roll out into 4 circles (look like little pizza) on parchment paper.
  12. Fill with filling.  We put in about 1/4 cup of italian cheese sausage (from Stillman’s meat CSA) and 1/4 cup grated Dutch Gold Cheese (from Chase Hill Farm ) and fresh chopped chives and basil (from Red Fire Farm) and pepper.
  13. Pull one side of the circle of dough over the filling and pinch edges together to close the dough making a crescent.

    Laura with filled and folded calzones ready to be put in the oven. Marion is supervising.

  14. Slip parchment paper onto a baking sheet and bake at 425 for 15-20 minutes.  The calzone will be stiff when done.
  15. Serve with a sauce.  We just used canned tomato sauce, though I have to admit, it pales compared to homemade tomato sauces.  You could experiment with a variety of sauces and fillings for these calzones.

Finished calzone. They do look dense since they are made of whole wheat flour, but they are reasonably light, and no matter what, tasty!

Garlic Scape Salad Dressing

This is a zingy use of garlic scapes, a part of the garlic plant stalk that would become a flower if left to mature.  Most people are not sure how to use garlic scapes.  They taste like garlic but are milder.  They can be chopped and put in stirfrys, used in most ways that you’d eat garlic. For this dressing, I use raw garlic scapes, and it produces a dressing that has a mild raw garlic taste, but not as pungent as raw garlic.  Just nice and zingy.

  • 3-4 garlic scapes, roughly chopped
  • 4 tbsp mayonnaise
  • 3 tbsp apple cider vinegar
  • 1/4 tsp salt
  • pepper to taste

What the garlic scape dressing should look like when finished being blended.

Directions:

  1. Add all ingredients to a blender.
  2. Blend until the garlic scapes are cut up in fairly small pieces, and the whole mixture becomes a lurid green.
  3. Taste and modify as you see fit.
  4. Sprinkle onto your salad (servings:2)

    Our salad with lettuce, mizuni, snap peas, hakurai turnips, kohlrabi, and roasted beets and garnishing beet greens, with garlic scape dressing on top.

The meal totally got both Fitzwilliam and Marion approval. Much to my chagrin.

We also had for dessert a blueberry peach buckle with whole wheat flour, and instead of a crumb onto, we just sprinkled oats and Demerara sugar on top of the batter.  Our blueberries and peaches were frozen from our PYO adventures from last year, all used in mind to finish clearing out the freezers for this year PYO adventures.  We served it with the last of our alternative ‘soy’ spray whip (must admit, we still think it tasted a little weird). But the buckle was delicious.

Blueberry Peach Buckle

Today I will be doing my CSA distribution for Red Fire Farm, so I will post sometime soon what lovely haul we receive this week.  Also, more big farm adventures this weekend:  Saturday afternoon we are going to Sidehill Farm to get a tour of the farm and get to meet the cows that provide amazing raw milk, butter and yogurt!  Then Saturday evening we will be going to Red Fire Farm’s Strawberry Soiree, to have a decadent local meal with fellow Red Fire Farm members and friends.  We also might even go to a few farmers markets Saturday morning on our way out to western Mass.  I will keep you posted!

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3 Responses to Sausage Cheese Calzone and Garlic Scape Dressed Salad

  1. Tes says:

    Lovely recipe. It sounds simple and delicious. Thanks for sharing.

  2. Pingback: Homemade Pizza and Roasted Corn « Lovely Locavore Ladies's Blog

  3. Pingback: Vegetables of the Week: Garlic Scapes, Napa Cabbage, Beets, Dill, and Endive | The Lovely Locavore Ladies of Boston

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