The only thing that beats leftover pizza for breakfast; leftover calzone.
Jeff has become quite the master of these fun pockets of goodness. He is in charge of assembly, and takes it very seriously. However, sometimes he is overzealous, and creates monstrous calzones. So, we are often fortunate enough to enjoy some the next day.
There are two secrets: 1. The dough. 2. A hot oven.
The dough: (start pre-heating the oven, see below) 1 1/4 cups of warm water 1 1/2 tsp traditional yeast 1 tbsp honey 2 3/4 cups flour 1 tsp salt 2 tsp olive oil Make sure the water is warm, but not too warm (read yeast package directions). Dissolve the honey, and then stir in the yeast. Leave it 10-15 minutes. In a large bowl, combine the flour, salt and olive oil.
Once the yeast is activated, combine everything together in the bowl. Knead it, if you feel like it. If you're not grumpy or stressed, just do it a little. (a hardly noticeable difference, unbelievable, I know) Cover the bowl with a towel, and let the dough rise 45min to 1 hour. Knead again. Divide the dough into 3 sections. Use a lot of flour, and shape the dough into a circle. Leaving the edge clean, smother your favourite sauce over the dough.
On half of the dough, place your favourite toppings (capicollo, genoa salami, mortadella, buffalo mozzarella, fresh basil, etc.). Fold over the other half, and crimp the edges together. The dough makes gorgeous pizzas too. Plain pizzas are irresistible snacks when dipped into olive oil and sea salt.
The heat: Place a pizza stone in the oven. Heat the oven as hot as it will go, and continue to pre-heat for one hour before baking any calzone's or pizza's.
Convection is better; pre-heat on 550 fahrenheit on convection. Turn the convection off before placing the pizza or calzone in the oven. Pizza's take 6-8 minutes. Calzone's take 10-12 minutes. Mangia!
Onto the food finds, with a seasonal twist:
1. Pomegranate jam: Cafe Fernando has absolutely stunning photos of this jewel-toned jam, but do check out the recipe.
2. Flagrante Delicia: Forget dessert, I want the Chocolate tagliatelle with chocolate sauce for breakfast, lunch, and dinner. A very sweet blog, literally and figuratively.
3. Gourmet's Favorite Cookie Recipes: Gourmet Magazine's favourite cookie recipes from every year from 1941-2008. Holiday baking here I come!
4. Decadent Pumpkin Torte: I am a pumpkin addict, so I can't think of anything much better than this creamy dessert. If you haven't visited Canary Girl's site yet, do check it out. Her recipe's are fabulous, and her humorous writing style is fun too.
5. Roasted Butternut Squash Farro Salad: A delicious combination of everything the season has to offer, in a healthful, and flavourful dish. Delightful! More hot chocolate to come soon.