parsley calzone

I had been thinking of calzone all week. 

In the end, I decided to put a handful of parsley into the dough.

I love how it smelt.  It didn't hurt that it looked pretty appetising too.

makes me think of summer

What was inside?

"sides"

I wanted to make this calzone more well rounded than last time.  For the side, I had shitake mushrooms, tomato and spinach cooked in olive oil with some salt and pepper.

For the main, each calzone had a piece of rosemary chicken breast.

star of the show

I cut the chicken into smaller, more manageable pieces.

party

"my lips are sealed"

Off to the oven.  

Adam and Eve -- my first two

As I had learnt my lesson last time on sealing--and the amount of fillings, there were so leaks on any of the four that I made.

my favorite part

I especially love the edges--they are very crunchy and remind me of garlic sticks :)

i'm on the edge

I restrain myself from finishing the edges right away as it would make eating the calzone impossible without a mess--so I save it for later instead.

I ate half of out giant thing for breakfast--making sure there was a good two hours before my yoga class.

utensils optional

The other half I ate after yoga class.  Between sun salutations, I couldn't stop thinking of my other half  patiently waiting for me.

mushroom++ calzone

I was waiting all week to have a chance to make calzone.  The successful pizza making was more than inspiring to work with dough more.

I knew it was going to be mushrooms inside but I wasn't sure what else to put inside.  I even consulted my mom and went back and forth the aisle waiting for inspiration.

chop chop chop

Mushroom and onions with cheese.  Mushroom and rosemary chicken.  Mixed mushroom and cheese.  Mushroom with spinach.  Maddening.

sorry Smurfs

I decided I'd make a few different kinds--it gave me an excuse to to try them all!

I knew the first one was going to have tomato inside.  So I made a tomato sauce with garlic, some herbs and topped that with mushroom and mozzarella.  Nothing too exciting, this was my standard.

expected

Rolling the dough came much easier than last time, now that I have a somewhat proper rolling pin versus a long fatter-than-the-usual chopstick used to stir fry.

No eggs left because I used them all up so I glazed with olive oil.

to me, that looks like a smile.  really.

My first calzone had some leakage issues, but I must say it looked pretty good for a first.

early lunch

 Obviously, I had to taste it so I can adjust the next batch.  I actually made four.

Straight out of the oven it was really warm, the cheese mad melted, the bread tasted good, the texture was perfect, it was soft and firm where it ought to be.  I AM KEEPING THIS DOUGH RECIPE.

It was really more than I could have hoped for.  I had tasted the filling prior to the calzone baking so I knew what to expect but with the melted cheese and the fresh-out-of-the-oven smell.  I was blown away. 

I have the feeling I'd be making calzone more and more.  And more.  And more.

So for the experimental filling.  I chose to localise it.  Chinese Sausage.  Yes.  With Mushroom.

this seems crazy (fat)

I sliced them and cooked until the fat became translucent.

polka dots

No one really describes the cooking time that way.  They'd say, oh I cooked it for x minutes or I cooked it till the oil from the sausage came out but no one says I cooked it until the fat became transparent.

skinny

I rolled a little thinner this time and made a rectangular shape--for no other reason but that I wanted to try it out.  

The break part came out really crispy--the sides were practically garlic sticks.  LOVE.  I am not sure which I like better, so I'd probably make both again next time.

dessert

While I was so full from eating half of the first calzone, I ended up having another giant half.  Because I couldn't stop myself.