Calzones

* Exported from MasterCook *

CALZONES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH MIXTURE-----
1 c Warm water
2 ts Yeast
2 tb Oil
1 t Salt
2 tb Sucanat
1 1/4 c Whole wheat flour or 1 c.
-spelt flour
1 1/4 c Unbleached flour
-----FILLING MIXTURE-----
1/2 tb Oil
1/2 c Chopped onion (1 sm. onion)
2 c Chopped mushrooms (about
-1/2 pound)
1/2 c Chopped celery
1/2 c Chopped tomatoes
1/2 c Sliced black olives
1 t Basil
1 t Oregano
2 tb Tomato paste
2 c Crumbled firm tofu (1 12-oz.
-package, drained)
2 tb Nutritional yeast
1 tb Arrowroot
3 tb Salsa (optional)
Salt and pepper to taste
-----DIRECTIONS-----

Dissolve yeast in warm water (about 105 degrees or
just warm to touch). Let sit for about 5 minutes or
untilyeast starts coming to the top of the water. Add
the oil, salt and Sucanat and mix well. Add the whole
whet flour and mix with wooden spoon, scraping the
sides of the bowl often. Stir for about 150 strokes
(the gluten strands will be forming). Add the rest of
the flour except fo the last 1/4 cup. Stir vigorously.
If the dough seems stiff enough to handle, don't add
the rest of the flour; if not, stir in the rest of the
flour. Turn dough out onto a floured board and knead
for about 5 minutes. Try not to add extra flour as the
more flour you add the drier the final product will
be. Oil or wet your hands so dough doesn't stick to
your hands while kneading. Place dough into a clean
bowl, cover with a piece of plastic wrap (so dough
won't stick to it, should it rise and it it) and set
in a warm place to rise for about an hour.

Meanwhile, prepare the filling; heat a heavy skillet
over a medium heat. Add the onions, stir and reduce
heat.Cover with a lid directly over the onions, to let
the onions "sweat." When onions are transparent, add
mushrooms, celery, tomatoes, olives, basil, oregano,
and tomato paste. Mix well and continue to cook for
aout 5 minutes. Add the crumbled tofu, nutritional
yeast, arrowroot, salsa (if desired) and salt to
taste. Stir and simmer for about 15 minutes. If the
dough mixture isn't quite ready yet, let mixture cool
for a bit.

When dough is doubled in bulk (or nearly
doubled--don't let it rise too long), punch it down
and turn it out onto a floured counter again. Divide
it into 6 equal, or nearly-equal portions. Roll each
portion into a circle (or pat it into a circle) about
1/4 inch thick. For each portion, use 1/6 of the
filling, palcing the filling over 1/2 of the circle.
Try to leave a 1/2-inch rim around the outside. Fould
dough over, stretching, if necessary. Press down
around the outside with a fork, dipped in water so it
doesn't stick.

Place on an oiled baking sheet and lightly brush with
oil over the tops. Make a few incisions with a knife
on each calzone.Bake in a preheated 450-degree oven
for 15 to 18 minutes or until golden brown. It is okay
to bake in two batches if you have a small oven.

Serves 6 or 3 calzone-crazed people.

From _Vegan Network_, March 1993



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