Calzones de Escandalosos
Directions
- 1In a bowl, mix the wheat flour and the strong flour.
- 2In a glass, mix warm water, 3.3g of powdered yeast (or 10g of fresh yeast), and sugar.
- 3Dissolve the coarse salt with the remaining warm water.
- 4Add the yeast mixture, salted water, and olive oil to the flours and mix with your hands.
- 5Once manageable, transfer the dough to a floured surface and knead for 10 minutes.
- 6Shape the dough into a long loaf and cut it into six equal pieces (weighing each one to ensure equal size).
- 7Place the dough balls on a baking tray lined with baking paper and bake in the oven with the light on for two hours.
- 8Cut the bacon into small pieces.
- 9Cut the ham, shallots, and previously washed mushrooms into small pieces.
- 10In a frying pan with olive oil, sauté the shallots.
- 11Add the bacon and ham and cook for three minutes, stirring constantly.
- 12Add black pepper and thyme.
- 13Add the mushrooms and cook until fragrant.
- 14In a saucepan, melt butter and add milk.
- 15Add black pepper and garlic powder.
- 16Whisk until well combined and add Parmesan cheese when it starts to thicken.
- 17Simmer for a few minutes and add the sauce to the meat mixture in the frying pan.
- 18On a floured surface, roll out each piece of dough into an oval shape.
- 19Add mozzarella, the meat mixture, and more cheese on top of each piece of dough.
- 20Add chopped fresh basil.
- 21Brush the edges of the dough with beaten egg and fold over to close the calzone.
- 22Make three cuts on the edge of the calzone.
- 23Bake in a preheated oven at 200 degrees for 15-20 minutes.
Ingredients
- 250 g harina de trigo
- 250 g harina de fuerza
- 285 g agua tibia
- 10 g levadura fresca
- 10 g sal gorda
- 8 g aceite de oliva
- 5 g azúcar
- 150 g bacon
- 150 g jamón cocido
- 2 chalotas
- 75 g champiñon laminado
- 1 tomillo
- 1 pimenta negra
- 1 mozzarella
- 1 albahaca
- 40 g mantequilla
- 125 g nata
- 125 g leche
- 1 c.p. ajo en polvo
- 1 queso parmesano
Equipment
bowlglassspoonkniferolling pinbaking trayovenfrying panwhisk
Tips
- Use fresh yeast instead of powdered yeast (the equivalence is triple the amount)
- Make an oval-shaped dough instead of a round one
- Brush with melted butter before baking for crispier calzones
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