I had a great idea for some Calzones for #BakingBloggers this month, but when the idea hit reality, it did not translate well. I was going to mix up some Asian Style veggies and use them as the filling.
BTW, this is my second foray with the #BakingBloggers, and while I hit it out of the park last month with my Savory Salmon Cheesecake, this month was more of a damp squib. I'm hoping that next month I'll do better.
My great idea did not translate well, but, I did make a few that were basic Pepperoni and Mozzarella and they were OK. The dough that I originally started did not rise. Not one little bit, and then I found the reason why. I'd allowed myself to be interrupted while mixing the dough and the yeast didn't make it into the dough. It hid from me, right in plain sight.
It does absolutely no good sitting, its little packet, if you don't actually open it and add it to the dough.
Luckily I had some frozen bread dough rolls in the freezer and I strong-armed them into volunteering.
I ended up with something that was alright, but not real exciting.
Will I make them again? Possibly, but if I do, I'll make my own dough and will make sure that the yeast makes it into the dough this time.
I'll also change up the fillings and make them a little more flavorful.
No recipe here, but just the how-to's.
First off, I thawed the bread rolls, and rolled them out.
Then I chopped up the pepperoni and some mozzarella.
I had the idea of adding some frozen Asian veggies into the mix but when I thawed them out, discovered that the package was over half carrots. Not my idea of a good filling. I did chop up some of the snow-peas, broccoli and some water chestnuts, but as you can see from the picture, the carrots overwhelmed the rest of the ingredients. And I just could not see carrots in there. I really hate frozen carrots anyway.
I then grabbed my emergency can of mushrooms in an attempt to add flavor.
I dolloped a little pizza sauce on top of the bread dough, heaped it with my fillings, then folded them over, twisting the edges together and placed them on some of my re-usable parchment paper.
I sprinkled some Italian Seasoning on top and baked them at 350 degrees for 25 minutes.
Some of the edges weren't sealed well enough and the cheese escaped.
It also, did not translate well when I finally cut them open. Look at that measly filling. sigh.
The dough was too thin, and there just was not enough filling.
I served them with some hot pizza sauce for dipping.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.
BTW, this is my second foray with the #BakingBloggers, and while I hit it out of the park last month with my Savory Salmon Cheesecake, this month was more of a damp squib. I'm hoping that next month I'll do better.
It does absolutely no good sitting, its little packet, if you don't actually open it and add it to the dough.
Luckily I had some frozen bread dough rolls in the freezer and I strong-armed them into volunteering.
I ended up with something that was alright, but not real exciting.
Will I make them again? Possibly, but if I do, I'll make my own dough and will make sure that the yeast makes it into the dough this time.
I'll also change up the fillings and make them a little more flavorful.
No recipe here, but just the how-to's.
First off, I thawed the bread rolls, and rolled them out.
Then I chopped up the pepperoni and some mozzarella.
I then grabbed my emergency can of mushrooms in an attempt to add flavor.
It also, did not translate well when I finally cut them open. Look at that measly filling. sigh.
I served them with some hot pizza sauce for dipping.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.
#BakingBloggers
Calzone
- 100% Whole Wheat Veggie Calzone by Sneha's Recipe
- All Mixed Up Calzone by Sid's Sea Palm Cooking
- Calzoni Quattro Stagioni by Culinary Adventures with Camilla
- Classic Ham and Ricotta Calzone by Palatable Pastime
- Loaded Vegetable Calzone by Hardly A Goddess
- Mushroom Spinach and Goat Cheese Calzone by Our Good Life
- Spicy Beef Curry Calzones by Food Lust People Love
- Spinach, Ricotta, and Three-Meat Calzone by Karen's Kitchen Stories
- Toddler Friendly Calzones by A Day in the Life on the Farm
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Don't you hate when your visions don't turn out as in your minds eye. I like the idea of the Asian veggies though. Keep playing with it...it may end up to be wonderful. Maybe Teriyaki chicken instead of pepperoni?
ReplyDeleteI seriously thought of not posting about it all, but then again, I have said in the past, I'll share my failures as well as the successes. I'm just glad I had a little pepperoni and mozzarella left over from my last lasagna. Actually you just gave me an idea, not Teriyaki chicken but maybe some Kagang Sauce inside along with some shredded chicken, and veggies.
DeleteKitchen failures happen. That's how we come up with winning recipes, too, right?! Thanks for sharing, Sid.
ReplyDeleteI've made a few offerings to the kitchen goddess over the years, but thankfully, not too many. And yes, you're right, that's how we come up with winning recipes. And I'll share when things, umm, just don't work out.
DeleteI have made bread without salt before, and it is like cardboard. I'm so glad you carried on and posted your story =)
ReplyDeleteI totally agree. And forgetting to add the yeast,well, there's a first time for everything. I believe in sharing it all, cause I don't get it right the first time, every time.
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