Request for calzone tips

[Sharon in Colorado]

Am about to make the calzone this morning in a couple of hours. Already sprouted and soaked everything.

Anything you did differently making the crust?

Dehydration temp?

Any tips on seasonings?

Also, it will probably just be me eating it - has anyone tried little individual calzones and frozen the completed ones?

Anything you did differently not in the recipe with the filling?

Thanks!

[Free Energy]

Hi Sharon,

You are going to have fun with this recipe. I make one huge one and then cut it into pieces when its done. I usually share it with a few people. It looks beautiful. You can freeze it but it won't taste the same and it will ruin the consistency of it. This is really a work of art when assembling. It's going to be really BIG, so don't get scared. The recipe works great as is with the filling and seasonings. You have experience, so have fun! Let us know how it comes out.

[Sharon in Colorado]

Thanks Chrissy - I wasn't sure about the curry powder in the dough. Just curious about some of the seasonings, etc.

[JEN]

I do several different things with her calzone crust....I follow her recipe for the calzone and its delicious.....I also make pizza crust with it only I change the seasonings to oregano and italian seasonings and I spread it thinner to dehydrate and it comes out slightly crispy.....if I dont want pizza I just go ahead and cut it into pieces and keep it in an airtight container and eat when I like, topped with tomato, avacado and onion. I also make this recipe into crackers sometime. I vary the seasonings and just spread it thinner for crackers. They are similar to wheat thins. Have fun and enjoy!!

[Sharon in Colorado]

Thanks for the tip!

I'm getting ready to flip them over. It has made a lot of dough - I have 4 half-circles plus a whole sheet of dough besides that!

Here is what I have done so far:

For the seasoning I used a lot of garlic powder because I was out of cloves and Frontier pizza seasoning, which I love, because it really has a great flavor, and some nutritional yeast. I did not use the other seasonings called for except salt.

I used grape seed oil instead of the called for oil and reduced it to around 1/4 cup.

I have the cheese ingredients marinating in one ziploc bag, and the marinated veggies in another ziploc bag.

I will take some pictures when it all comes out!

[Lay-Lay]

Is this an Alissa dish? Sounds yummy!

[Sharon in Colorado]

Yes, it's in LOLF. A lot of people seem to really dig it so I thought I'd give it a try. I'd been meaning to try it and holding off due to all the ingredients, then thought to ask here for any 'advice' to make it the best I can.

I put the filling in there and placed it back in the dehydrator. Figured I'd have it for dinner. Then I realized that it needs another 12 hours or so to go in the dehydrator! It'll be ready by midnight! :eek:

I guess I'll just take it out before I go to bed and reheat it in the morning to have for lunch.

[carolg]

Sharon,
Sounds great. Can I please get a teaser on the cheese filling or is from Alissa's book? Sure wish it was available local. Did you use nutritional yeast in cheese filling?
carolg

[being]

Sharon,
Sounds great. Can I please get a teaser on the cheese filling or is from Alissa's book? Sure wish it was available local. Did you use nutritional yeast in cheese filling?
carolg


The recipe is on the Green Chefs site!
http://gliving.tv/greenchefs/alissa-cohen/Calzone/

I think I'm going to give this a try next week actually, tis gettin' colder and colder outside and I'm wanting something more resembling cooked foods... :rolleyes:

[JEN]

What time is lunch Sharon????? I'll be right over :D

[Revvell]

What time is lunch Sharon????? I'll be right over :D

Nod,nod,nod. *packing overnight bag* :D

[Sharon in Colorado]

Sharon,
Sounds great. Can I please get a teaser on the cheese filling or is from Alissa's book? Sure wish it was available local. Did you use nutritional yeast in cheese filling?
carolg

Yes it is in LOLF. Do you have the book Carol? You could add nutritional yeast to it - I should have - I have a feeling I got a little heavy handed with the tamari. Also I put all the ingredients for the cheese in a zip bag so that it would soften up the nuts when I put it in the food processor. Didn't want any pieces of nut in there.

[Sharon in Colorado]

What time is lunch Sharon????? I'll be right over :D


Nod,nod,nod. *packing overnight bag*

Seriously please come over! I have 2 giant babies here. They really feel like newborns. I had to be careful last night when taking them out of the dehydrator because the crust is thin and the filling is big and heavy and the thing was bending all over the place. LOL!

I informed Equal Half that they will be eaten by the whole family for lunch! We'll see how the kids do - they have refined palletes (aka picky) and don't get too excited about the more complex recipes I make.

This morning I took one of the cling-wrapped swaddled babies out of the fridge, un-wrapped, brushed him with grape seed oil, garlic powder, sea salt and pizza herbs, and into the incubator he went, at 115. He should be ready for photos and lunch by noon.

I'm relieved that the recipe is on the Green Chef's site!

[Sharon in Colorado]

...well, I've been waiting for at least! :rolleyes:

Here are the photos

1) Uncut calzone
2) Cut calzone
3) Plated calzone with Rawvolutions marinara pizza sauce

[Sharon in Colorado]

4) Calzone being eaten by Sharon
5) Calzone with Equal Half

[Sharon in Colorado]

Yes, we loved it. The first bite was WONDERFUL. The second, third and fourth bite marvelous. Toward the end we started getting a little tired of it though. Equal half couldn't finish his but I finished mine.

Would be good as smaller pieces with lots of salad or something light as it's a heavy dish. But overall it was very, very good.

[JEN]

It is a wonderful dish but youre right about it being heavy. Its great for anyone transitioning that needs filling foods. I usually only eat a small piece with some salad. It makes a wonderful crust for pizza or avocados and veggies. I keep mine in an airtight container and just heat a piece up when Im hungry and top it with whatever I have available. Yours came out beautiful!! Glad you enjoyed it.

[carolg]

Being,
Thanks. I must try this recipe soon. Right now still focused on the saukerkraut as pickle season pretty much gone. Wow, am I happy and you helped make my day.

Sharon....
Wow, are those pictures fabulous. Looks like hubby really into it too.

Thanks for sharing... Not a book owner yet. Maybe I am waiting for it to hit the market, but seems like a must so may not be waiting that long. Have tons of books however.

All: Thanks for always being there for questions and answers too.

carolg

[being]

SHA-ZAM!

That looks incredible! You know I am making this as soon as I get back next week! Wow. It looks so professional, (and so cooked!)

Thank you for the digital inspiration! I rarely try a recipe until I see a mouthwatering and delightful photo such as your calzone. Keep 'em coming!!

:D

[Sharon in Colorado]

I checked out Rawvolution from the library and my son really wants me to make the cheese sticks. I just got the ingredients so we'll be doing a cooking class for science tomorrow! I'm surprised at how simple the ingredients are in that book. Lots of photos too which is a plus.

[JEN]

Let us know how the cheese sticks come out......sounds yummy!!

[Linda1970]

Wow, that looks unbelievably delicious! It really makes me want to try making it. Thanks so much for sharing, Sharon.

[carolg]

Sharon,
I keep getting dragged back to this gorgeous calzone picture. I keep hearing calzone 24 hours daily. Sure would love a bite! May have to try own, but sprouting always make me dwell on more patience as I want it now. Thanks for the teaser. I just keep loving all the photos and of course the recipe link when possible. When is enough enough in saving recipes? Never! Thanks.
carolg

[carolg]

You know I was thinking we could have a National Calzone Day and prepare ahead for the sprouting too with some a little gap for those who had problems sprouting. Sure hope it's not me. We need time to shop first for ingredients.

Sharon, are the pizza seasonings in jar or in bulk? Whole Foods, Vitamin Cottage or where did you find them? Way back I know W.Foods used to sell in bulk, stopped and forgot about them--loved them for pizza but Italian dish will work.

carolg

[Sharon in Colorado]

Hey Carol,

The pizza seasoning is by Frontier. This is the best seasoning in the world! I use it for many recipes, Italian or not. It is quite wonderful. I think there may be licorice in there that gives it an awesome flavor.

I will definately split that calzone in half next time. A friend of mine ended up with the other half and had it for dinner with her husband, and then gave half of hers to someone else!

As for the sprouting, you only sprout for one day. Sprouting grains and beans beyond a day makes the sugars turn into starch and gives it a very earthy/beany flavor.

But sprouting it, barely for one day, and stopping it just as the tail comes out actually "malts" it and gives it the best flavor. You can smell the difference as the days go by - try sprouting just a handful and smelling during the process. When that sweet smell is replaced by a beany smell, it's gone too far.

Did not like those cheese sticks. Way too strong for my taste.

[carolg]

Sharon,
Thanks for info, but is Frontier sold in bulk or in the glass bottles?

Is that buckwheat white? Thanks.
carolg

[Sharon in Colorado]

I got mine in a glass bottle. I have not seen it in bulk.

I cannot remember the type of buckwheat, but I do believe they were little green pyramids.

Carol I was thinking about your idea of having a Calzone-off. Maybe those interested can get on a yahoo group list and we can have a time-line of sorts - I would like to make mini ones for Thanksgiving, for me, myself and I.

Or maybe we could just have a special Calzone thread here - that was people interested can join in anytime.

[Rawkinlocs]

At the local food co-op here as well as our Fred Meyer's store, Frontier seasonings and spices are sold both in bottles and in bulk.

[carolg]

Sharon,
I think we should do a "calzone day off here" --or do "Celebrate Calzone Day" --or Celebrate Calzone--name the weekend in November..maybe 2nd one...then maybe we can have a photo link specifically for Photos-Calzone
Day only....

Let's keep it in the family! I think we need to plan ahead as not everyone has access to all the stores we have here too. Some may not shop before next weekend.

I think then we should use that same concept for Pizza....maybe in December....

Onto my blond moment two questions...re calzone...


"4 cups of sprouted buckwheat" please explain...

Am I starting to soak 4 cups of buckwheat in water and then use the sprouts that came from the one day of sprouting? Just when I thought I understood the recipe.

One more question...since Macs are so outrageous I didn't see anyone use anything but MACS here. Am I write that only MAC goes for cheese? Didn't see any mention in thread, but maybe missed too. So that means I need to get to the store and get buckwheat and MACS. Thanks.

Raw:
We don't have Fred Meyers here, but tons of health food stores without any shortages for Sharon or myself even though 90 miles apart. I'm hoping to find in bulk so thank you super much.
carolg

[tvillemom]

I wanna join! I have been eyeing the calzone recipe! Sharon, your pics looked soooo good!
I think I would need to cut the recipe in 4ths....as I would be the only one eating it! Please explain about the buckwheat sprouts....4 cups measured BEFORE OR AFTER sprouting? I would almost think after, or you would probably end up with 6-8 cups of sprouts?? I'm gathering all my supplies....are we to follow the recipe, or are we changing it for the "Celebrate Calzone" day??
This sounds like such a good cold weather food....maybe with a warm, spicy soup?? Those who've eaten it before, maybe you could recommend a "flavor" of soup???
Wendi

[tvillemom]

By the way....I won't be using MACS...I'll be using cashews. Macs are way, WAY too expensive here!
Wendi

[Sharon in Colorado]

Oh, yes, Wendi I was going to cut into fourths too! Maybe make 2 mini calzones, one for Thanksgiving and one for the next day when everyone else is eating leftovers!

I used 1/2 cashews and 1/2 macs.

Why is everyone capitalizing macs? Are you guys thinking of that make-up?

I think I'd just measure the buckwheat before I sprouted. So if it calls for 4 cups, I use 4 cups before soaking and sprouting. But in this case, I'll be using 1 cup pre-soaked and pre-sprouted.

[JEN]

Morning ladies!!! It only 2 cups of buckwheat for 4 cups of sprouts. If you want to make the whole calzone crust recipe, use half for making a pizza crust or crackers. They keep well and taste yummy. Pizza toppings are great or just veggie and avocado toppings.

[tvillemom]

So Sharon, pardon me for being dense....your using 1 cup of sprouts (yes, I'm cutting the recipe into 4ths). I can't wait. I have another question. The recipe calls for spinach :( I can't get that here right now...what will ya'll be using for the spinach "dip" in the calzone???
Wendi

[Sharon in Colorado]

So Sharon, pardon me for being dense....your using 1 cup of sprouts (yes, I'm cutting the recipe into 4ths). I can't wait. I have another question. The recipe calls for spinach :( I can't get that here right now...what will ya'll be using for the spinach "dip" in the calzone???
Wendi

Well, I suppose I'll measure out 1 cup of buckwheat and sprout it, which will probably double in size.

I would try and use romaine, or maybe bok choy instead of the spinach.

Those seem the mildest. If you want something with more kick maybe try mustard or collard greens, or even kale.


Morning ladies!!! It only 2 cups of buckwheat for 4 cups of sprouts. If you want to make the whole calzone crust recipe, use half for making a pizza crust or crackers. They keep well and taste yummy. Pizza toppings are great or just veggie and avocado toppings.

Okay, I get you. Then I am assuming I only need 1/2 cup? That seems so low. I may try 1 cup anyway, being it's inexpensive and then just keep the rest as pizza bread or something if there's leftovers.

[tvillemom]

Thanks! :D I can't wait to try this!
Wendi

[carolg]

Wow, wow, wow...I got my answers and more.

Thanks Jen and Sharon for clarification on quantity needed for sprouting buckwheat to get to making the calzones.

Sharon I saw your message "But sprouting it, barely for one day, and stopping it just as the tail comes out actually "malts" it and gives it the best flavor. You can smell the difference as the days go by - try sprouting just a handful and smelling during the process. When that sweet smell is replaced by a beany smell, it's gone too far." Got another answer here that I knew was around, but couldn't find. Now I did.

Jen, are you also sprouting the one day like Sharon or is overnight okay like almonds?

You can tell I am getting anxious here.

Thanks bunches.

I hope by the end of the week I will be featuring my version--just needing the spinach and also "mac". Glad it can be half MACS and half cashews -- those "macs" are pricing themselves out of my household.

carolg

[JEN]

I usually soak them overnight and sprout them until late evening. Then I dehydrate my calzone overnight for the next day. I also vary the seasonings as I dont care too much for curry. I usually use oregano instead. It also makes the best crispy pizza crust. As for spinach Im going thru withdrawls!!! I miss my green smoothies!!! I also cant get macs here either so I use all cashews and it comes out just fine. Im sure yours will be great!

[tvillemom]

OH JEN....I'm with ya on the spinach! I used spinach everyday! I hope they get this worked out with the contamination......I'm waiting!
Wendi

[carolg]

Jen thanks for sprouting tips just saw this AM. Finished with my overnight buckwheat soak, white kind, rinsed this AM, and now in colander. Will rinse 1-2 more times later. Hoping to make later for tomorrow. May try some mini calzones, but a giant one for "me."

Thinking all cashews based on large price difference and savings.

What are you using for spinach sub? Sharon suggested lettuce. Not sure on that yet.

Thanks Jen and Sharon. You sure have a way of getting calzones to my table faster than ever expected. While I am at it, I'm going to make pizza crusts as well either with a cracker recipe or see if I hae any "dough" left over from calzones. I'm thinking Sicilian pizza (square slices).

Love those fresh, raw, creative ideas. Thank you bunches.
carolg

[Sharon in Colorado]

.

What are you using for spinach sub? Sharon suggested lettuce. Not sure on that yet.


At Whole Foods they subbed arugula in the salad bar.

That would be rocket for the Brits.

[carolg]

Sharon,
Thanks hun. Probably tomorrow eve Wf, so would be late for this first batch or special trip there tonight. Need get to Costco later for organic spring greens, best price around, (worth the membership as I automatically saved $400 on new car plus Costco special pricing for Costco members too). Maybe they subbed arugular at Costco. I'll keep you posted. Thanks. I am nursing the sprouts. The large colander works great for rinsing. Yes lots of big holes too. Can't get the large family thinking out of my rawing when I prep. Not even a large family grew up.
carolg

[carolg]

How about spring greens as substitute of spinach? No to arugular at Costco Sharon. $3.79 1 lb. organic spring greens just bought. Thanks.
carolg

[JEN]

:) AAAHHH! Relief at last! I found organic baby spinach at Sams Club today!!!! Its bagged, but its better than none. Not sure what I would be able to sub for spinach as I have limited resources here in MS. Gonna soak some buckwheat tonight for sprouting tomorrow. I usually only make one half of the calzone. Its actually very heavy for me so I only eat a couple of small pieces and thats all I want for a while. My teen daughter usually eats the rest in a couple of days. She loves it and its not as heavy to her since she eats mostly cooked anyway. Im happy she likes it. I always make a couple of pizza crusts and crackers too. I love thin and crispy pizza loaded with mushrooms and onions (posted a pic in the pic thread). Maybe Ill order some raw black olives too. The crackers come out kinda like wheat thins and they are yummy with mock toona. For anyone who hasnt made the calzone yet, its really pretty easy to make and its absolutely delilcious!!

[carolg]

Since I don't below to Sam's Club, and didn't see any arugula yet, unless hubby comes home with some from health food store he is at, it may be spring greens. I suppose this is where creativity kicks in. My BIL lives in Italy and they cook lettuce. Now I am not cooking it, but dehydrating at 105.

Thanks for sharing more tips Jen.

carolg

[carolg]

Got the "dough" for calzone in dehyrator now. Used 2 cups of buckwheat, then sprouted it and got close to 4 "sprouted" cups or maybe a pinch more...can't remember. One point earlier thought a pinch less, now thinking a pinch more. Regardless it's making.

I also made the cheese, the spinach filling, and marin. the veggies which all waiting for their "placement" tomorrow. Had I read the directions first, I would have made only the dough today, but now I am ahead for tomorrow's filling needs. Oh, I did add some beautiful red bell peppers to the broccoli/mushroom mixture. So pretty. I'm sure delish too. Seems like I had a lot of dough so even took a stab at pizza rounds too or sort of round.

Carolg

[JEN]

I just put mine to bed for the night so it should be done for tomorrow.

[carolg]

Teh dough is finished. Maybe I let it dry out too long as I had to leave house and when returned it was done. Challenged and unsuccessful sealing the calzone that is in dehydrator with "cheese, spinach and the veggies" now. What's the sealing trick? Maybe I let it dough dry to long?

It could be a calzone "'sandWISH" (yes "wish" perhaps it was just a calzone). First attempt here so room for improvement. Tomorrow will make marinara. Ma end up cutting in slices too. I will post picture once I make the marinara.

I can also call this Pita or Pocket bread. Wonder what it will look like tomorrow morning. It's late so the calzone and myself are off to bed. Thanks for sharing always.
carolg