{Baking/Vegetarian} ROASTED BELL PEPPER, MUSHROOM & RICOTTA CALZONES … l♥ved ‘em!

“Do vegetarians eat animal crackers?”
Author Unknown
Happy ‘hump day‘!! Am battling the flu and a flu ridden family but seem to have gotten the better of Wednesday. Wordless Wednesdays prove elusive as always, maybe because I have too much to say. For that matter I never seem to make it to a ‘Meatless Mondays post either; guess that’s fine because my food isn’t ruled by days of the week. That said, I make sure the grub is meatless at least 3 times a week, and these calzones proved to be just the thing. The combination of the filling, the depth the roasted bell peppers provided and the yumminess of the ricotta in here was a winner! This is one recipe I shall make often! {By the way, Tuesdays mean ‘Tuesdays With Dorie‘ for me, even though I haven’t had the courage to join the group!}
Saw them on FoodGawker the other day, and something about them stuck in my mind. The very thought of ricotta and bell peppers had me captivated, and I imagined how good they must have been! A trip down to Nummy Kitchen had me sold as she said “Calzones are such a fun dinner and are easy to personalize for the kids and picky husband. This recipe is from Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food and starts with his basic pizza crust recipe”. So here I am, having made these delicious calzones as soon as I could.

The basic dough is Mark Bittman’s pizza dough. I loved that I could make it the night before and leave it to rise in the fridge overnight. Seems to make bread and pizza making so much more appealing. No need to worry about it being warm enough to double rise, done or not done etc? Let it slowly rise in the fridge, while you sleep over it, and wake up the next morning to magically well risen dough! I just love the option. Of course, you can do it the normal way of letting it rise n a warm place for a couple of hours too!
As Andrea writes, Mark suggests using ricotta and spinach, but leaves the options wide open, suggesting the use of pizza toppings mixed with the ricotta. She chose to use roasted bell peppers, and why ever not? These roasted beauties tasted absolutely rustic delicious in there. I went a step further and sautéed some sliced mushrooms in EVOO with garlic and red chili flakes, and added those too. They tasted just wonderful, and me thinks next time I might just double the mushrooms in there. The filling had the most beautiful flavours possible!
Do you make your own ricotta? I made the ricotta at home from a David Lebovitz recipe, and you can too. Do make sure you drain the ricotta well, else you just might end up with soggy calzones. Making ricotta at home might sound tedious, but I assure you it’s not. I made it 2 days prior to making the calzones, and let it drain, wrapped in cling-wrap in the fridge for 2 days. I roasted the bell peppers in advance too, and having done the dough the previous night, I was left with just basic mushroom filling to make, and assembly for the next day! Easy and breezy!
I think these will make handsome little bites for a kids birthday party too, and great snack box fillers! My kids had them for an after school snack, and then later for dinner too! I absolutely loved the option of a vegetarian calzone that would win over a non vegetarian option. Pizza toppings as filling? YES PLEASE!!

Roasted Bell Pepper, Mushroom and Ricotta Calzones

1 recipe Mark Bittman’s pizza dough {recipe follows}

Filling
Adapted from Nummy Kitchen
2 cups ricotta cheese {homemade from 1 ltr of whole milk, 1/2 cup yogurt and 200ml low fat cream; recipe here}
4-5 red & yellow bell peppers, roasted and chopped
1 cup shredded mature cheddar {I didn’t have mozzarella, but this worked great}
200gms button mushrooms, finely chopped / sliced
4-6 cloves of garlic, finely chopped
1/2 tsp red chili flakes
A handful fresh basil leaves
Extra Virgin Olive Oil { I used Borges from here}
Salt and Pepper
I got 6 medium sized calzones from the dough. You can even make 4 large ones.

Method:
Heat the olive oil gently with 1/2 -1 tsp of roasted chili flakes and chopped garlic. Add the mushrooms, season with salt and pepper, and sauté on high flame till the liquid evaporates. Add the chopped bell peppers with their juices and sauté again until dryish. {Not bone dry, but not drippy either, else they will make the calzone soggy}
Reserve in a large bowl until just warm. Now add the basil, grated cheddar and ricotta to this, stir well to mix. Adjust seasoning if required.
Preheat oven to 180C.
Divide the dough into 6 equal balls, and roll out into circles about 8 inches each, by rolling or patting the dough down.
Divide the filling equally among the six rolled out bits of dough. Fold over and pinch the sides to seal.
Bake for about 30 minutes until nice and risen, and brown. {You could give them an egg wash for a rich colour. I just gave them a brush of olive oil}
Cool for 5-7 minutes, and serve. {Be careful when you serve them to kids, as it might have hot air trapped within as they tend to puff up.}

Mark Bittman’s Pizza Dough
3 cups all-purpose plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse sea salt, plus extra for sprinkling
1 to 1¼ cups water
2 tablespoons plus 1 teaspoon olive oil
Method:
Combine the yeast, flour, and 2 teaspoons salt in the container of a food processor. Turn the machine on and add 1 cup water and the 2 tablespoons of oil through the feed tube.{I did this in a large bowl, using the hand mixer with dough hooks}
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. {In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.}
Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Grease a bowl with the remaining olive oil, and place the dough, in it. Cover with plastic wrap or a damp cloth and let rise in warm; draft-free area until the dough doubles in size, 1 to 2 hours. You can, cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours. {I made the dough at night and let it rise in the fridge overnight… and how it rose!!}
♥ Thank you for stopping by ♥
Don’t miss a post
Also find me on The Rabid Baker, The Times of India The BookDepository
Related Posts Plugin for WordPress, Blogger...