Friday, March 23, 2012

Vegetable Calzones (Airlie Center)

The food at Airlie Center is amazing. Much of it is grown organically right on the grounds. Jeffrey Witte, chef during our Vision Summit, shared several recipes with me. I have permission to share them. 

Note: This makes four LARGE calzones....this was the smallest one of the four. I subbed NOT Cheese sauce on one of them ...and added ground turkey to three of them for my family. Everyone loved them.

Pizza Dough for Calzones

Yields 4 large doughs

5 c. bread flour
2 c .semolina flour
1 T. kosher salt
1 T. dry yeast
2 ½ c. warm water (90-100F)
1 T. sugar
2 oz. olive oil, extra virgin

  1. Preheat oven to 425F.  Place pizza stone on center rack.
  2. Whisk together water, yeast, 1 t. sugar, and olive oil.  Set in a warm area for 10 minutes.
  3. Combine flours, salt and remaining sugar in stand mixer bowl and attach dough hook.  Add water mixture while on low speed until combined, then medium speed for 10 minutes.
  4. Place in lightly greased bowl, cover loosely with a damp cloth (or plastic wrap) and set in a warm area until doubled in size.
  5. Cut into desired number of pieces and roll to ¼“ thick.
  6. Add filling and bake for 15-20 minutes (depending on size) and rotate half-way through.
  7. Allow to cool for 5 minutes, cut and serve immediately.

1 ea. butternut squash, peeled, cored and large diced
2 ea. large turnips, peeled, medium diced
2 ea. parsnips, peeled, medium diced
2 ea. carrots, peeled, medium diced
1 ea. large rutabaga, small diced
2 ea. red onions, large diced
1 large head fennel, white only, medium dice
½ T. garlic, minced
2 T. fresh herbs, chopped
2 oz. olive oil
Salt and pepper
8 c. smoked mozzarella, shredded
Eggwash as needed
Sea salt and Fresh Cracked Pepper as needed

  1. Toss together all ingredients in a large bowl and roast at 350F for 45 minutes or until tender.  Allow to cool.
  2. Place vegetables on doughs in desired shape of calzone.  Top with a very generous amount of cheese and eggwash around the edge (about 1”).
  3. Fold dough over and crimp the edges to form a seal.  Egg wash the outside and top with sea salt and fresh cracked pepper.  Follow baking instructions above.

Pure vegan yumminess!
*Note to make vegan use NOT cheese sauce....instead of mozzarella. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

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