CALZONE FOR BEGINNERS WITH RESULTS OF PROFESSIONALS

Here I bring you a calzone recipe, of course from my Italian side for my Italian immigrant father, Hugo Capodicasa, a native of Pescara Abruzzo, this recipe is for beginners with some tips that have given me good results ... I hope you like it ... stuffing can be to your liking as for example: ham, mozzarella cheese, cream cheese, zucchini, corn and everything that you like ... of course with common sense ...

Dough:

500 grs. All-purpose flour
14 grs. Fresh yeast or 30 to 40 grams. Fresh yeast
1/2 teaspoon of sugar
2 tablespoons of oil
200 grs. Of warm water
1 teaspoon salt
1 beaten egg for varnishing

preparation:
I particularly one all the dry ingredients, I sieve the flour with the dry yeast (that I use in this case), salt, sugar, in a big bowl. Add little by little the water, oil and knead by hand, if it is necessary to add more flour, do not hesitate, until it forms a ball that takes off from where you are kneading, if you do it in a professional mixer style Kitchnaid, simple add everything and mix at speed 3 to 4, if you need more flour, add little by little until it comes off the walls of the bo, and raise the speed to 8, knead for about 30 seconds, form a ball and cover it in the same container for 1 hour or until it doubles its size.
The equivalence between one yeast and the other would be this 5.5 g of dry yeast equivalent to 14 g of fresh yeast. We could say, a unit of fresh yeast equals half a unit of dry yeast and a third of instant yeast. Once the yeast envelope has been opened, it must be closed tightly with an airtight clamp and it must be used as soon as possible. We must keep it in a place of stable temperature, the best place for it is the refrigerator, and have the envelope at room temperature before using it.
The ratio of 60% flour and 40% water is usually correct. Excess water produces a denser and heavier mass ...

Filling:
200 grs. Of white cheese or mozzarella (whatever is not very salty)
2 medium aubergines
1 red pepper
1 sweet pepper
1 hot pepper (optional)
2 tomatoes
a pinch of salt
Pepper
Soy sauce and garlic to your liking ...
A spoonful of oil

FILLING PREPARATION:
Cut the aubergines in medium cubes, the pepper in strips or julienne, the green or sweet chilli peppers and hot pepper in brunoise or small squares, and a grated tomato without shell or seeds ...
Place the tablespoon of oil in a pan, and when it is hot, add the chilies that will be fried, and then the eggplant in squares, seal around five minutes or until it takes that golden color but not burned, add the grated tomato and paprika in strips, season with soy sauce, garlic sauce, salt and pepper to taste ...
I cook it over low heat, until all the liquid that released the aubergines is almost dry, ALWAYS TRY AND TAKE INTO ACCOUNT THE CHEESE THAT YOU ARE USING SO THAT IT DOES NOT HAVE YOU SALTED OR BY THE CONTRARY WITHOUT FLAVOR ... THAT'S WHY I RECOMMENDED ALWAYS TRY FOOD BEFORE TURNING OFF THE FIRE ...

Take the dough cut a small or large portion as you want the pants, I make them type empanadilla, add a little flour and stretch with a roller to a thickness of 1 mm. Not very thin because you can break them, fill them to your liking, double them and what about the dough cut it so that it fits like a half moon, close the edges, many do it with a fork pressing the edges, I like it giving them a round, the fork is stuck giving a few stitches to breathe the filling, and finally having them on the baking sheet is varnished with the beaten egg to brown ....
Preheat the oven, then introduce at 200º C for about 18 minutes or until golden brown ...

I HOPE YOU LIKE MY CUTE COMMUNITY OF STEEMIT ...