Today lets take a look at the popular Italian Recipe- Stromboli. The actual dissimilarity between stromboli and calzone is that the former is rolled while the second is folded. There’s not much of a difference in the ingredients. Both generally contain cheese (usually mozzarella), meat, and/or vegetables. I suggest varying the ingredients each time you prepare them. But stromboli usually includes tomato sauce inside and calzone has sauce over the side for dipping.
Ingredients (serves 5):
* 2 tablespoons – extra virgin olive oil * 2 cloves – garlic, crushed * One – large onion, sliced * 1 – green pepper, chopped * One pound – button mushrooms, diced * 4 – mild Italian sausage, casing removed * 1 1/2 pounds – mozzarella cheese, grated
Preparation:
Make the calzone dough the same technique you make the stomboli dough. And prepare the tomato sauce the same method the stomboli tomato sauce was made.
Place the oil into a pan and heat up over medium and add the garlic. Cook for one minute and then add the onion, green pepper, and mushrooms.
Saute until the mushrooms have shed their water and the mixture starts to brown. Cook the sausage in a different pan until it proceeds to brown, breaking up the meat into bits.
Preheat oven to four hundred degrees F. Take the dough apart into five different but identical dough balls. Roll every ball flat on a lightly floured surface.
Cover each piece of dough by means of a layer of mozzarella cheese, followed by the sausage and vegetables and divide them evenly.
Cover again with the remaining mozzarella cheese and fold each dough sheet over, sealing the ends.
Using a spatula, move the calzones to 2 lightly oiled baking sheets. Lay the two pans in the oven, one on the lower rack and the other on the upper rack. Cook for 15 minutes and then reverse the baking sheets and cook for an further fifteen minutes. Offer with the tomato sauce on the top or on the side for dipping.
For additional information and videos on Italian Recipes and pasta cuisines please visit pasta recipes
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