Preheat oven to 500 30 minutes before you are ready to cook. If you have a pizza stone and a pizza screen, this will work much easier. If not, use a baking pan or cast iron skillet and adjust cooking time. Something that can take the heat. Makes 3 pretty large calzones. I need to split, son can eat almost a whole one. Can cut into 1/4’s and eat with a knife and fork. Careful they come out hot.
Dump the following in a bread machine and run the dough cycle. Otherwise mix and knead.
640g Flour 424g Ice Water (no ice in it) 13g Kosher Salt 7g Olive Oil 6g Yeast 13g Malt Powder
Divide dough into three balls. Roll into smooth ball and place in a plastic bag that is coated in oil. Let sit on the counter for a couple hours. Lightly flour cutting board or counter. Roll dough into the size of a paper plate.
Use whatever filling you want. A good one would be 1/3lb mozzarella, pepperoni and red sauce to taste. We also like ham leftovers with ricotta and cheddar cheese (with some mozz). Great for leftovers. Fill half the disc but leave an inch border. Fold over dough and tuck bottom lip over top lip (see photo at bottom). Cut three slits at the top to let steam vent out of calzone. Brush with egg wash if you want it to be ‘extra’ (two tsp water one egg) and/or fairy dust (see recipe on this site). If you need more help, there is a ‘chef john’ video on youtube that is great. https://foodwishes.blogspot.com/2015/07/youve-entered-calzone-zone.html
Cook 15 -18 minutes on a pizza stone and let cool for min of 10 mins. Could get smoky if your calzone leaks.
585g all-purpose flour or bread flour (I have used KA AP)
TOPPING: 3 Tablespoons melted butter mixed with 1 Tablespoon honey or brown sugar
Use dough setting and throw in everything but the TOPPING. When done, throw on floured cutting board. Use bench scraper and make 50g balls and layout on butter greased cookie sheet or casserole dish. Space them apart and then cover with plastic wrap and let rise for about two hours or doubled. I like to put in on a lower rack (element is at the top – reverse if your element is on the bottom of oven) Our recipe made about 24 rolls. Bake at 350 for 20 minutes or until tops brown like in picture. Baste tops in the pan with butter/sugar mix and then move to cooling rack.
This is based off baker percentages. This is about the right amount for 10-12 biscuits. MUST USE SELF RISING FLOUR. Otherwise you will have to add baking powder/soda.
500g
Self rising flour (270)
333g
milk
5g
Salt
157g
Frozen Butter (could use lard)
22g
Sugar
Freeze butter. Grate butter into large bowl with flour. coat all the little butter pellets. Mix in everything but the milk. Then add milk, don’t over mix. Dump onto well floured cutting board or counter. roll and flip onto itself about 4 times. Pat down into a rectangle about inch thick. Cut with biscuit cutter. Re roll trimmings. Put them next to each other in pan so they rise up and not out. I like to use a pizza pan.
Cook at 425 degrees for 20 minutes. I like to baste with melted butter on the tops when they are done.
1 Cup – Light Brown Sugar (packed cup) – 215 grams
2 Cups – Flour (all-purpose) – 280 grams
1 Teaspoon – Baking Soda – 5 grams
1 Teaspoon – Baking Powder – 4 grams
1/2 Teaspoon – Salt – 3 grams
1 Teaspoon – Ground Cinnamon
Make sure to premash bananas and pause machine to scrape down sides or you get flour that does not mix in. Cook on ‘Quick Bread’ cycle. Let cool for 10 minutes out of bread machine.
Layer = 1/2 noodles, all ricotta, 1/2 beef+sauce, 1/2 noodles, 1/2 beef+sauce and then ton of cheese. I also add parm into the mix.
Also easy to make ahead, and leave in fridge covered in foil. Just bake for 30 minutes covered with greased foil, and then take foil off for 15-30 minutes. Can use a thermometer to see if it is hot (or your finger if you are brave/dumb)
Ingredients
• 1 pound Beef or Italian sausage or a combination.
• 1 small onion, diced
• 28 ounces pasta sauce or marinara sauce
• 14 ounces diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• ½ cup water
• 16 ounces ziti
• 15 ounces ricotta cheese
• 2 tablespoons fresh parsley
• 1 egg
• 2 cups mozzarella cheese, shredded
• ¼ cup Parmesan cheese, shredded
Instructions
1. Preheat oven to 375°F.
2. Brown the sausage and onion, breaking up the sausage until it’s fairly fine. Drain any fat.
3. Add Italian seasoning, water, tomatoes, and pasta sauce. Simmer for 10-15 minutes or until thickened.
4. Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
5. In a bowl, mix ricotta, egg, parsley, 1 cup mozzarella, and Parmesan.
6. Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9×13 pan. Layer half the ziti, all of the ricotta mixture, and half of the sauce.
7. Add the remaining ziti, the remaining sauce, and top with the remaining mozzarella.
8. Bake for 25-30 minutes or until golden and bubbly.
Notes
• Use a large pan so the sauce can simmer without overflowing.
• Cook the pasta slightly under al dente as it will continue to cook when baked.
• If using ground meat other than sausage, add extra seasoning and a tablespoon of olive oil to the sauce.
• Top with fresh basil or parsley for serving.
• For make-ahead: Prepare and refrigerate for up to 24 hours. You may need to add an extra 5-10 minutes if baking directly from the fridge.
• This recipe can also be divided into two 9-inch baking dishes, with one half frozen for later. Thaw overnight in the fridge and bake until hot and bubbly.
These were well received. Need to start one or two days before you need them. Makes 10 large pretzels.
744g High Gluten Flour (372)
483g water
12g Salt
28g Oil (peanut)
24g Malt Powder
12g Active Dry Yeast
Half a cap (tsp) vinegar
Add to mixer or bread machine on dough cycle (1/2 first) and refrigerate for two days in greased gallon bag(s). I had to add about 2 TB of flour as it was too wet.
Take out of bag and divide into 10 pieces. Let warm up and loosen up. You will need two silicon mats for this.
Outside, make a lye bath (I think I used 1/4 cup to 5 cups of water). Add lye to water, not the other way around. Important. Wear protection for eyes and gloves. You can do these in baking soda, but you must boil them in a baking soda solution for about 30 seconds.
Roll out pretzel dough, roll into a pretzel and dip into lye bath you made for 20 seconds. Pretzel will turn yellow. Set on mat (5 per cookie sheet) and sprinkle with Pretzel salt.
Cook at 400 degrees for 16-20 minutes depending on how done you like them. I like the 20 mins. Spritz with water bottle to make them shinier.
Recipe below is doubled. If you want extras (7-8 servings) make this one. Don’t fool around with amounts.
1 stick of butter
1/2 cup of flour
1/2 large onion diced
4 cups half and half
6 cups chicken broth (48 ounces)
4 bay leaves
1/2 tsp nutmeg
Pepper
2 tsp kosher salt
2 cooked heads of broccoli or four cups of cooked (soft). (microwave frozen will work)*
Shredded semi cooked carrot (1 large or about half a cup) – OPTIONAL
1 tsp hot pepper flakes (optional)
24 ounces of sharp cheddar cheese (yes this a lot)
Two baguettes to dip (don’t add to soup, duh)
Melt butter in large soup/pasta pan. Add onion and sauté until softened. Add flour and make roux for about 5 mins on med. Add everything but cheese and carrot (optional). When you see it start to get hot, take out all 4 of the bay leaves. Then, use an immersion blender to break up Broccoli. When it starts to bubble (boil), turn off heat immediately and add cheese a little at a time and mix in. DO NOT COOK OR ADD MORE HEAT or you will get mealy sauce. Add in optional carrot (suggest softening in microwave first) and serve with bread.
*If you don’t have an immersion blender run through a food processor before adding or chop as fine as you can before adding.
Mix with dough hook for 10-12 mins or use dough cycle on bread machine.
If mixer – ball and put in greased bowl and let it rise for an hour on proof cycle in oven. Otherwise should just need to run dough cycle.
FILLING
1 tablespoon (14g) butter, melted 1/2 cup (107g) light brown sugar, packed 2 tablespoons (14g) King Arthur Unbleached Bread Flour 3 to 4 teaspoons (8g to 10g) cinnamon* 1/16 teaspoon table salt *Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.
Roll dough out to about 10×12″ by 1/2 thick and sprinkle in the Filling. Roll up and cut with dental floss or a sharp knife to make 8 rolls. Put them on a greased sheet and let rise for 30-60 minutes.
Bake 375 about 15-17 mins.
Let cool (not completely) and add icing (below)
ICING
3 tablespoons (42g) butter, melted, divided 1/2 teaspoon King Arthur Pure Vanilla Extract 1/16 teaspoon table salt 1 1/2 cups (170g) confectioners’ sugar, sifted 1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency
Make and bake the rolls the day before you want to serve them. The rolls stay soft for at least 3 days, and the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.
