Personal Calzone Night!

Weeknight Personal Calzones for a small group! Great to make with others!

Ingredients:
500 grams of bread flour
5 grams of active dry yeast
300 grams of water
10 grams salt
1 tablespoon sugar
1 tablespoon olive oil

Let the dough rise overnight in the fridge or at room temp for two hours or until doubled in size.

Stuffing:
Chicken Breast and your favorite Buffalo Sauce
Mushrooms and Onions
Pepperoni
Mix of Low Moisture Mozzarella Cheese and Parmesan
Pizza/Tomato Sauce (Home Made or store bought)

#fypシ #recipe #cooking #weeknightdinners #homecook #calzone

It’s time to make some personal cowzones. Nothing beats bread besides stuffing the bread. I’m just a big bread guy if you can’t tell. I’m not 100% sure, but I’m pretty sure most countries have some sort of stuffed dough in one form or another. Don’t fact check me on that, but it feels right to say out loud. I did a 60% hydration dough, making it a bit drier than the pizza dough I made before, so it’s just a bit easier to handle. Once we got all the ingredients mixed up into a smooth dough ball, put that baby in the fridge overnight. If you want to do a day of, use 95°ree water in Fahrenheit or 35 Celsius. Once that dough is ready, you’re going to take it out and cut it into eight pieces or less if you want bigger cowzones. But I’m not your mom, so you don’t got to listen to me. When it’s rolled out and prepped, get to stuffing. I stuffed mine with a classic pepperoni and cheese, some buffalo chicken, and some mushrooms and onions. You can stuff it with whatever you feel you’re in the mood for. The world is your oyster. Then finish with some egg wash and some cheese on top. Toss them in the oven at 425 Fahrenheit for 10 to 15 minutes until golden brown and crispy on top.