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Potato Calzone Recipe

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Potato Calzone Recipe

Prep Time: Cook Time:

Ingredients

  • Organic vegetable broth | 4.00 cup
  • Wheat flour bleached | 4.00 cup
  • Yeast, baker's, active dry | 1.00 tsp
  • Spices, caraway seed | 1.00 tsp
  • Palm kernel oil | 1.00 tablespoon
  • Onions raw | 1.00 medium 2-1/2" dia
  • Garlic, raw | 2.00 Tbsp
  • Fresh basil | 2.00 tbsp, chopped
  • Tomato puree, canned without salt | 2.00 tbsp
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Sundried tomatoes | 0.25 cup
  • Whole milk mozarella cheese | 0.25 cup, shredded
  • Potato, flesh and skin, raw | 1.00 cup, diced
Nutrition Facts (Per Serving)

Calories per serving: 578.26 mg

Fat per serving: 6.58 g

Saturated fat per serving: 3.93 g

Protein per serving: 16.94 g

Sodium per serving: 689.31 mg

Cholesterol per serving: 5.53 g

Instructions

  1. Prepare the dough first.
  2. Take a large mixing bowl and put flour, caraway seeds, honey and yeast in it.
  3. Pour vegetable stock in portions and knead the dough.
  4. Dust your base with some flour and work out the dough with hands till soft.
  5. Transfer it in a greased bowl, cover and allow to rise on moderate temperature till it doubles in size.
  6. By that time, prepare your filling.
  7. Thinly slice celery stalks and onion.
  8. In a frying pan, put all ingredients except for cheese and saute well for 5 minutes stirring continuously then remove from flame.
  9. Until now dough must have been risen. Make 4 balls and roll them into 7 inch circles.
  10. Set filling on half of all 4 circles, top with cheese.
  11. Use some milk or oil to grease edges of circles. Fold them and press to form 4 sealed semi-circles.
  12. Place them in a baking tray and grease a little more with oil or milk. Bake for 30 minutes in a preheated oven on 220 degrees Celsius or 425 degrees Fahrenheit or Gas mark 7 till golden brown.

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