Calzone comes from the Italian word meaning will have a hollow sound when tapped with your
“trouser leg” (plural: calzoni) but it looks more finger.
like a turnover. Traditional Calzone is made from Serve with wedges of lime, salsa, and sour
pizza dough and stuffed with many toppings; but cream on side.
here I use a flaky pie dough pastry with a savory
south of the border flavors. Be creative almost
George’s Favorite Pie Crust
any type of dough and filling can be used.
Makes one pie or two bottom crusts
Mexican Calzone
1/2 cup butter
Makes 4 entrée or 8 appetizer servings
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 recipe *George’s Favorite Pie Crust, or (15-
1 teaspoon sugar
ounce) package refrigerated pie crust, room
1 teaspoon baking powder
temperature
1/2 cup cold milk
For the Filling:
Chill the butter and milk before you begin.
1 4-ounce can diced green chilies
Chilling keeps the pie crust flaky and prevents
1 teaspoon hot sauce
the fat pieces from melting into the flour and
1 Tablespoon cilantro
becoming tough.
1 package frozen spinach, defrost & well drained
(squeeze out extra water)
Next, mix the flour, salt, sugar and baking
2 Tablespoons bread crumbs
powder. Cut the chilled butter into the dry mixture
1/2 cup Jack cheese, shredded
using a pastry cutter or by pinching the fat into
1/2 cup Queso fresco, or feta cheese
the mixture with your hands. The mixture should
1 egg, beaten with teaspoon of water
have fat lumps no larger than the size of raisins.
If making pie crust in the summer time cool off
Mix chilies, hot sauce, cilantro, spinach, bread
the flour by measuring your flour and refrigerate
crumbs, jack and Queso fresco (feta).
one hour before making dough.
Roll out pie dough (if from scratch) into two 10
Pour in the chilled liquid just until the milk is
inch circles and cut in half; or if using prepared
absorbed, mixing gently with a fork. You should
store bought pastry cut circles into two half
be able to gently press the dough into a ball. Mix
circles. Top each piece of pastry with 1/4 cup
the dough as little as possible: you don't want to
filling leaving a one-inch edge around pastry.
cream the lumps of butter into the flour. A crust
Brush outside edge of dough lightly with water.
without lumps of butter will be dense, not flaky.
Fold over the dough into a pocket and seal
Note that humidity will effect how much liquid the
edges. Pierce the dough with the point a small
flour will absorb.
knife with three small holes to allow steam to
escape.
Split the dough into two equal parts. Pat them
into balls, flattening them slightly, and wrap them
Brush outside of Calzone with beaten egg and
in plastic wrap. The dough needs to rest in the
place on a baking sheet pan.
refrigerator for at least 30 minutes. Overnight is
preferred. Chilling lets the flour absorb all of the
Preheat oven to 425° degrees.
liquid, lets the dough relax and become more
The Calzones will bake in about 10-12 minutes.
elastic, and keeps the fat in separate pieces
To check doneness, the bottom of the Calzone
which will give the crust a lighter texture when it
is baked.
georgehirschlifestyle.com
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31