Monday, August 08, 2005
SPICY GARLIC and POTATO CALZONES
This recipe comes from a newer cookbook of mine: Quick, Simple, and Main-Course Vegetarian Pleasures. I made a batch of my basic Pizza dough instead of using frozen bread dough. I also doubled the garlic in the recipe. These Calzones turned out great- very flavorful and quick to put together.
"Potatoes and garlic are a match made in heaven. The potatoes soak up this garlicy saute and come to life, making a delectable filling. Calzones reheat extremely well, so if you have any left over; you can look forward to them for another lunch or dinner."
2 1/4 cups diced peeled boiling potatoes - 2 med.
2 T olive oil, plus extra for brushing
4 fat garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 tomato, cored, seeded, and finely cubed
1 cup finely cubed part-skim mozzarella cheese ( I used shredded mozzarella, provolone, and cheddar blend)
Flour for dusting
1 pound frozen bread dough, thawed ( I used homemade pizza dough)
1. Place potatoes in a large skillet with about 2 inches of water. Cover pan and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain the potatoes in a colander.
2. Wipe the skillet clean, then pour in the 2 T. olive oil. Place over med heat. Add the garlic and crushed red pepper flakes and cook 30 seconds. Mix in the tomato and cook, tossing often, until the tomato is soft, about 2 min. Stir in the potatoes, season generously with salt, and cook another 2 minutes, or until the mixture is hot and sizzling. Remove from heat and cool completely. ( This mixture can be prepared up to 8 hours in advance)
3. When the mixture is cool stir in the mozzarella cheese. Preheat oven to 375 degrees. Lightly grease a baking sheet.
4. Lightly flour your work surface. Place a small bowl of water in front of you. Divide the pizza dough into 4 and roll each portion into a ball. With a rolling pin roll a ball of dough into a 7-inch circle, lightly dusting the dough with some flour as necessary to prevent sticking. Dip your finger in the water and moisten the edge of the circle. Place one quarter of the potato mixture on half of the circle, then fold the remaining dough over the mixture to make a turnover. Carefully pinch and fold over the edges of the dough to make a tight seal. Repeat with the remaining 3 portions.
5. Place the calzones on the baking sheet. With your fingers lightly coat the top of each calzone with a little oil. Bake 30 min, or until deep golden brown. Let sit at least 10 min before biting into one because otherwise it will release a blast of hot steam and scald you.