Calzone question...

[Ama]

I'm in the process of preparing Alissa's famous calzone. Buckwheats a-sprouting and hoping by tomorrow to make this for lunch/dinner. I have a few questions. First, I don't eat mushrooms, they disgust me... just the thought of them! That being said, what can I marinate along with the broccoli that would go well. Anyone try anything that turned out really nice? Also, I remember some saying to make a bunch of little calzones. Am I remembering correctly? I can't remember the reason why though. Any tips or tricks is greatly appreciated. ALSO, I am thinking of using 2 cups cashews for the cheese instead of 1 of the cups of macadamia because I don't think I like them. Most recipes that I try with macadamia have a funny taste to me, do you all think that this will greatly affect my cheese recipe or do you think I'll be alright doubling the cashews?

THANKS ALL!!!

[Rawkinlocs]

I don't care for mushrooms either, but you really don't taste them in this recipe since they're chopped so small. However, I have used zucchini in the place of mushrooms before and that works fine but you really could use whatever veggie you choose.

I always sub cashews for mac nuts in various recipes from cheese to the crepe filling, etc. simply because macs are so costly and I can't get them at my local stores.

[JEN]

Hi Ama
I make my calzones with the spinach and cheese only and I cant get mac here so I only use cashews and it comes out great.

[Ama]

Hi Ama
I make my calzones with the spinach and cheese only and I cant get mac here so I only use cashews and it comes out great.

That's exactly what I was thinking of doing... thanks JEN! I think that's what I'll do for my first calzone, then, if I like it I can experiment with my next one to see what I do and don't like. I'd hate to go through all of that trouble no to like the added veggies.

[Ama]

Ok... Dough is in the dehydrator... QUESTION: How much dough should there be. I made 2 7" round circles and made them pretty thick (I wasn't about to attempt to make 1/2 circles... too difficult for me LOL) and I have a TON of dough left... I hope I didn't make a mistake along the way.

[carolg]

I'm making my second batch of calzones right now. First batch, a while back, came out good, but now for this new batch I am needing some clarification for Alissa's Calzones.

Question:
For the 1 1/2 c. soaked flax seeds does that mean I add 1 1/2 c. of "dry" flax seeds into water, let soak, then pour this all into my food processor? It sat for 20ish minutes.

Dough:
Seems thick when spreading out. Is that right? I believe my other batch was much thinner and added water to the food processor which I did here too but in little quantity. I took a knife to place onto the teflex sheets and then used my palm to create some form of crust. I am thinking 1-2 may be pizza too.

Storing:
Oh, I assume the calzone dough, once finished can be stored in dry container or zip lock for long time? Just curious as we may have discussed earlier but not a flash back at the moment. Don't think there will be left overs however.

Thanks for help. I am now turning on the dehydrator so for next time this would be great to get a heads up on to be better prepared.

carolg

[portiz]

it's the order that you read these in recipes...

if it calls for 1 1/2 cups soaked seeds then you have to soak your seeds and measure out 1 1/2 cups...

if it calls for 1 1/2 cups seeds soaked then you have to measure out your seeds THEN soak them...

hope this helps!!!

[Revvell]

Not being a fungi lover myself, I was suprised when at Jinjee and Storm's retreat to find that oyster mushroomies taste REALLY good with lemon and salt. I think, when I make the calzone, I'll put a few of them in.. though probably not as many as the recipe may call for. :p

Revvell

[carolg]

Patti,
I am glad I can still learn wisdom.

Thanks millions. Well I suppose I goofed as I measured the flax seeds first, then threw them in water and now who knows how many cups I ended up with doing it the wrong way. So now I'll remember "when if it calls for 1 1/2 cups SOAKED seeds then you have to soak your seeds and measure out 1 1/2 cups."

Thanks for the right way of understanding the recipes I have probably goofed on many times. Now I'm on a roll to doing it right because of you Patti. I'll never forget your wisdom.

Rev,
I can get some Oyster mushrooms today. They are reasonable at the Asian / Oriental markets.

Thanks.
carolg

[carolg]

Calzone crust is falling apart. It's becoming cracker crumbs cause when I hold it it breaks in my hand. Wonder if I dried it too long or what. Very tasty. I thought I put the right amount of oil in there. Maybe I goofed on the flax seeds adding 2 cups vs. 1 1/2 cups but not thinking that would cause them to break. The crust is great so more plans to make it again, but maybe this time I can get it hold together after drying? Has this happened to you?

How long is it taking for your crust to dry before you combine both crusts to form the calzone? My plans was pizza crust with the calzone recipe and not sure if it will hold up without breaking. Thanks.
carolg

[Ama]

Carolg, I have made the crust a bunch of times as I use it for a pizza crust as well. Every time I make it, it comes out crumbly. I just recently made the burger buns, which is basically the same recipe and they too are crumbly. Next time I make it I plan to grind the flax. I too would love to hear others experiences!

[carolg]

Ama,
Thanks for your feedback. I know others love it so we'll just have to wait for the pros. I love the flavors however. Okay, you and I am believing for more success with our "bread crumb" calzone crusts and getting to make the real thing. No kidding. These crumbs would be great in salads right before you serve. Oh, using the golden flax seeds for the records. Can't wait to hear others comments and then Ama we are both ready to try out these tips. Right? Yup, I am at least.

carolg

[Ama]

The bread is still usable for me, however, it ends up breaking if I try to hold it like a sandwich. I may be making it too thin though. I know in the pics of the bread in the book.... they are about 3 X's as thick as I make it.

[carolg]

Ama,
Mine are thick, usuable more as a cracker for me to hold in my hand and eat, or can be cracker crumbs. No I couldn't sandwich them either as they would crack in my hand.
carolg

[Rawkinlocs]

Hmmm...perhaps it was that you dried it too long because when I made it for the calzone, it held together perfectly. Not only that, but I also made it thinner and used it for pizza crust (LOVE it for that!) and it still was fine.

Also, just reading over your post Carolg, if you used 2 cups of flax seed and the recipe calls for 1/2 c., then it is probable that the extra flax may have made it more "cracker-like" as opposed to "bread-like".

Edited to add: OH, it's 1 1/2 c. flax seed and not 1/2 c. - Hmmm...well you wouldn't think an extra 1/2 c. would make a difference...but who knows - maybe it does. *shrugs*. I'm not sure, then but when I made it, it didn't break apart at all.

[Tombi]

Just a suggestion: Whenever you notice the dough breaking, take it out of the dehydrator and with a little water on your fingers glue it back (smooth the dough) together.


One Love
Ntombi