Wednesday, September 02, 2015


makes 6 calzones

2 (¼-oz.) packages active dry yeast
1⁄4 teaspoon sugar
1 3⁄4 cups all-purpose flour, plus more for dusting
1⁄2 teaspoon salt, plus more to taste
1 1⁄2 lb. sliced bacon, cooked until slightly crisp and roughly chopped
4 cups grated cheddar cheese
10 eggs, lightly beaten
Freshly ground black pepper, to taste
Fine semolina, for dusting
Olive oil, for brushing

Combine yeast, sugar, and ¾ cup water heated to 115° in a bowl; let sit until foamy, about 10 minutes. Whisk flour and salt in a bowl. Add yeast mixture; stir until a dough comes together. Transfer to a lightly floured surface; knead briefly until the dough becomes smooth and elastic, about 2 minutes. Cover loosely with plastic wrap and set aside for 10 minutes.

Place pizza stone in oven and heat oven to 450°. Mix bacon, cheese, eggs, salt, and pepper in a bowl. On a lightly floured surface, divide dough into 6 balls. Working in 2 batches, roll 3 balls into 8" circles about ⅛" thick. Place about ¾ cup egg mixture on one side of each circle, leaving a 1" border. Fold other half of circles over, and pinch edges to seal. Transfer calzones to a semolina-dusted pizza peel. Brush tops with olive oil and slide calzones onto pizza stone. Bake until golden, 15-20 minutes. Repeat with remaining balls and egg mixture. 

bacon recipe source: Saveur (@SAVEURMAG), May 3, 2013

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