Autumn cosy weekend afternoons require a cosy equivalent on the plate. After a relaxing bike trip to the forest in the foggy day I decided that I have all the energy in the world to prepare a cosy dish, one that I haven't made in a long time: Mini-Calzone. Fun to make, fun to eat, tasty eaten fresh, tasty eaten for lunch at work. They become even more fun to eat them when stuffed with different fillings to make them more diverse and interesting. Oh goodie, here comes the cosy mini-calzone recipe!
Mini-Calzone
50 g yeasts
200 ml milk
3 tbsps olive oil
3 tbsps honey
1.5 tsp salt
1 tbsp sugar
650 ml all- purpose flour
The most important part is the dough, which may seem to be tricky but is very easy to be made.
First heat the milk to the temperature that would be very warm, but not hot when touched by hand. Transfer it to a plastic, big bowl and add 1 tbsp of olive oil, 1 tbsp of sugar, 1/2 tsp of salt and mix well to dissolve the sugar. Crumble yeasts into the bowl and smear the pieces so the mass is homogeneously dissolved in milk mixture. Cover the bowl with a piece of cloth and leave it in a warm place (next to a heater) for 15-20 minutes.
When incubation is done add 400 ml of flour, honey, 1 tsp of salt, 2 tbsp of olive oil to the bowl and knead the dough until flour is distributed homogeneously and all clumps are removed. Cover the bowl with the piece of cloth again and incubate in a warm place for another 30-40 minutes. Here's a song to fill your time:
When incubation is done and dough is grown, add 200 ml of flour and knead the dough until smooth. You can add some more flour if needed, the target dough should not be sticky, but still delicate. Roll the dough to 3-4 mm thickness and with the use of cup cut circles from it.
You can stuff mini-calzones with anything you can imagine, but here is what I used this time:
Avocado&Pepper filling
3 ripe avocados
2 chili peppers
1 red pepper
75 g grated gouda cheese
sweet pepper
salt
pepper
Cut avocado and red pepper in small cubes. Chop chili to small pieces and mix it together with avocado, pepper and season with sweet pepper, pepper and salt.
Spinach&Salmon filling
350 g frozen spinach
100 g salmon
50 g grated red cheddar cheese
1 onion
1 clove of garlic
5 dried tomatoes
salt
pepper
Chop the onion and garlic and stew them for 5 minutes together. Add spinach spices and dried tomatoes to the frying pan and stir them occasionally until all water is removed. Cut salmon in small pieces and add them to the spinach mix.
Stuff mini-calzone with any filling you like, close them well by pressing for on the edges of each calzone and bake them at 200 C until golden. Serve with garlic sauce (greek yoghurt, pressed garlic, salt, pepper and sugar), sweet chili sauce or ketchup. Eat freshly baked at home or reheated at work, they're always awesome ;)
