Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. for the DOUGH: stir the yeast and sugar into 3 T warm water and let stand until foamy, 5 to 10 minutes. | 2. Whisk in the milk and egg. | 3. Mix flour and salt and make a mound of it in a large bowl (or if you're daring, on a well floured surface) and make a large well in the center. | 4. gradually pour the dissolved yeast mixture into the well, working the flour from the inside of the well into the liquid with your fingers. | 5. Continue until the flour is absorbed, adding 1 T of water if needed. | 6. Knead until soft, velvety, strong, and elastic 10 to 15 minutes. | 7. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hrs. | 8. Knead the dough briefly on a lightly floured surface. | 9. Cut into 6-8 pieces (about 4 oz, 110 g each). | 10. Shape each piece into a ball, flatten each ball with your hand, and roll it with a rolling pin to a 1/4-inch thick oval. | 11. for the TOPPING: Warm the garlic in the oil in a small, heavy skillet over low heat 4 to 5 minutes. | 12. Place 1 1/2 to 2 oz (1/3 c) of the mozzarella and about 1/3 c chopped tomato in the center of each dough oval. | 13. Sprinkle with a little parmesan, basil, and salt to taste. | 14. Mix the egg and water in a small bowl. | 15. Brush the egg wash on the edge of each oval and let rest 10 minutes covered by a towel. | 16. fold each oval in half and press the edges together w/your fingertips. | 17. brush the tops with the garlic infused olive oil place the calzoni on an oiled baking sheet. | 18. Preheat oven to 450F Bake 20 to 25 minutes. | 19. brush again with garlic infused oil and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/2	teaspoons		-	-	-	-
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
water	3 -4	tablespoons		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
milk	1	tablespoon		148.84	11.6632	7.686	7.9788
egg	1			71.5	0.36	6.28	4.755
purpose flour	3 3/4	cups	unbleached	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
olive oil	1/4	cup		477.36	0.0	0.0	54.0
mozzarella cheese	12	ounces	shredded	1102.2283	92.6008	46.1303	60.7927
tomato	2	cups	chopped seeded peeled	82.8	18.36	4.32	0.72
parmesan cheese	2 -3	tablespoons	grated	0.0	0.0	0.0	0.0
basil leaf	1/4	cup	chopped	-	-	-	-
salt				-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.