All content copyright Katrina Hall 2008 through 2017

Saturday, February 21, 2009

kale and pepperoni pocket pies ( calzones)





If you pack a lunch for yourself or the kids, this is a great alternative to the same old, same old sandwich - and it's less messy. It works for parties and get togethers, as well as picnics, too. We used to call these calzones "pocket pies", because they're so portable. I use lots of fresh kale, chunks of pepperoni or linguica, fresh rosemary and garlic, wrapped in a tender olive oil and herb crust. You can add cheese or not. They're up and ready in about 2 hours - and yes, they are freezable. The recipe below makes 8 pocket pies.
To make the dough:
4 cups King Arthur flour
1/2 t. kosher salt
1 package dry yeast ( 1 T.)
1 1/2-2 cups warm water ( this depends on the flour you use and the humidity - it should form a ball)
2 T. olive oil
2. t chopped fresh rosemary
Place yeast in warm water to dissolve.
Measure flour, salt and rosemary into food processor or mixer bowl.
When yeast is foamy, add the olive oil. Stir and pour over flour.
Process until the dough forms a ball. If it's too dry, add a little more water, one tablespoon at a time.
Place dough in lightly oiled bowl, cover with plastic wrap, and let rise until doubled. I put mine in a slightly warmed oven. Make sure the oven is OFF before you put the dough in, though.
Meanwhile, you can prepare the filling.
4 cups chopped kale, stems discarded
2 t. olive oil and 2 T. butter ( optional - you can use all olive oil)
2 large garlic cloves, pressed or minced
2 cups pepperoni chunks or linguica
2 t. fresh rosemary, chopped
salt and lots of freshly ground pepper
sliced or shredded cheese - I use slices of mozzarella or swiss.
Place all the filling ingredients in a pot or large skillet - except for the cheese.
Blanch the kale mixture briefly by adding about a half cup of water to skillet and bringing to a simmer. Cover and cook about 7 minutes, then stir and drain well.
When dough has risen, form into a ball and cut into 8 equal pieces.
Turn oven to 375F.
Roll each dough piece into an 8" circle.
Place about 2 tablespoons of the mixture on half the circle. Moisten the edges with water, then fold over into a semicircle.
Using a fork, seal turnover well.
Place calzones on a baking sheet .
Brush with a beaten egg, if you want a golden finish on the calzones.
Bake for 25 minutes, then remove to a cooling rack.
Dig in and enjoy!

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