Spooky Calzone Snake

Name: Spooky Calzone Snake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 14
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast; 1 egg; 710 milliliters all-purpose flour, divided; 1 Tbsp chopped fresh parsley; 1 teaspoons Italian seasoning; 2 teaspoons kosher salt; 2 Tbsps olive oil; 59 milliliters grated Parmesan cheese, or to taste; 113 grams package sliced pepperoni; 237 milliliters ricotta cheese; 473 milliliters shredded mozzarella cheese; 237 milliliters warm water (110 degrees F/45 degrees C); 1 Tbsp water; 1 teaspoon white sugar

Spooky Calzone Snake requires about 2 hours and 5 minutes from start to finish. This recipe serves 14. One serving contains 248 calories, 11g of protein, and 12g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Halloween. If you have mozzarella cheese, warm water, pepperoni, and a few other ingredients on hand, you can make it.

Instructions

Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook.

Ingredients you will need

Dough

Sugar

Water

Equipment you will use

Stand Mixer

Bowl

Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.

Ingredients you will need

Dough

All Purpose Flour

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Bowl

Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.

Ingredients you will need

Italian Seasoning

Green Pepper

Mozzarella

Mushrooms

Pepperoni

Parmesan

Parsley

Ricotta Cheese

Olives

Equipment you will use

Bowl

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll.

Ingredients you will need

Dough

Punch

Roll

Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.

Ingredients you will need

Water

Roll

Egg

Equipment you will use

Baking Paper

Bowl

Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown.

Equipment you will use

Oven

Let cool for 5 minutes before cutting into individual slices.

Equipment

Ingredients

Servings:

7grams

package active dry yeast 1

egg 710milliliters

all-purpose flour, divided 1Tbsp

chopped fresh parsley 1teaspoons

Italian seasoning 2teaspoons

kosher salt 2Tbsps

olive oil 59milliliters

grated Parmesan cheese, or to taste 113grams

package sliced pepperoni 237milliliters

ricotta cheese 473milliliters

shredded mozzarella cheese 237milliliters

warm water (110 degrees F/45 degrees C)1Tbsp

water 1teaspoon

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.