flyinglentris
Disabled and Retired Veteran
Breakfast Calzone:
Ingredients:
1) Eggs - 2
2) Jalapeno peppers - 1 large
3) Onion - 2 slices
4) Tomato, sun dried - 2 tblspns.
5) Bacon - 2 slices
6) Cheese, shredded - 1/4 cup
7) Oregano - 1 to 2 tspns.
8) Mustard seeds, black - 1 to 2 tspns.
9) Bread Flour - 1 cup
10) Active dry yeast - 1/4 Oz.
11) Sugar - 1 tbspn.
12) Honey - 2 tspns.
13) Water - 1/2 cup
14) Olive oil - 1 tblspn.
Procedure:
-- Filling Preparation --
1) Fry the bacon slices.
2) Cut up the bacon into pieces.
3) Cut off two thin slices of onion.
4) Julienne cut the jalapeno peppers and the onion.
5) Beat two eggs.
6) Fry the eggs scrambled.
-- Crust Preparation --
1) Mix the yeast and sugar.
2) Add water at 90F and mix until sugar dissolves.
3) Stir in about 2 tblspns. of flour.
4) Cover and let stand until the yeast begins to foam up.
5) Add the olive oil, honey and remaining flour, then mix well.
6) Knead the dough.
NOTE: The dough should be elastic and soft without being sticky.
7) Form the dough into a ball and it rise (first rise).
8) After the dough rises and increases in size, punch it down.
-- Create the Calzone --
9) Roll the dough ball into a 1/4" thick circular shape.
10) Allow the dough to rise again.
11) Add the egg filling on one half the dough.
12) Sprinkle on the oregano.
13) Top with the peppers, onion, tomato and bacon.
14) Cover with shredded cheese.
15) Wet the edges of the dough and fold over.
16) Use the tines of fork to seal the edges of the calzone.
17) Wet the upper surface of the calzone and sprinkle on mustard seeds.
NOTE: Softly pat the mustard seeds in place, so that they stick.
18) Preheat the oven to 350F.
19) Bake the calzone until brown, about 20 to 30 minutes.
20) Plate the calzone and serve.
Ingredients:
1) Eggs - 2
2) Jalapeno peppers - 1 large
3) Onion - 2 slices
4) Tomato, sun dried - 2 tblspns.
5) Bacon - 2 slices
6) Cheese, shredded - 1/4 cup
7) Oregano - 1 to 2 tspns.
8) Mustard seeds, black - 1 to 2 tspns.
9) Bread Flour - 1 cup
10) Active dry yeast - 1/4 Oz.
11) Sugar - 1 tbspn.
12) Honey - 2 tspns.
13) Water - 1/2 cup
14) Olive oil - 1 tblspn.
Procedure:
-- Filling Preparation --
1) Fry the bacon slices.
2) Cut up the bacon into pieces.
3) Cut off two thin slices of onion.
4) Julienne cut the jalapeno peppers and the onion.
5) Beat two eggs.
6) Fry the eggs scrambled.
-- Crust Preparation --
1) Mix the yeast and sugar.
2) Add water at 90F and mix until sugar dissolves.
3) Stir in about 2 tblspns. of flour.
4) Cover and let stand until the yeast begins to foam up.
5) Add the olive oil, honey and remaining flour, then mix well.
6) Knead the dough.
NOTE: The dough should be elastic and soft without being sticky.
7) Form the dough into a ball and it rise (first rise).
8) After the dough rises and increases in size, punch it down.
-- Create the Calzone --
9) Roll the dough ball into a 1/4" thick circular shape.
10) Allow the dough to rise again.
11) Add the egg filling on one half the dough.
12) Sprinkle on the oregano.
13) Top with the peppers, onion, tomato and bacon.
14) Cover with shredded cheese.
15) Wet the edges of the dough and fold over.
16) Use the tines of fork to seal the edges of the calzone.
17) Wet the upper surface of the calzone and sprinkle on mustard seeds.
NOTE: Softly pat the mustard seeds in place, so that they stick.
18) Preheat the oven to 350F.
19) Bake the calzone until brown, about 20 to 30 minutes.
20) Plate the calzone and serve.
