Drowned Cauliflower Calzone Pie Recipes

20 HOMEMADE CALZONES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a calzone in 30 minutes or less!

CALZONE DI CIPOLLA ALLA PUGLIESE (PUGLIAN ONION PIE)

Steps:

• Sauté the onions (see Notes for the best onions to use) in a generous amount of olive oil over gentle heat, seasoning with a bit of salt and pepper and taking care not to let them brown too much. (At this stage of cooking, it helps to cover the sauté pan. This speeds the reduction process and discourages burning. Add a spoonful or two of water if needed.) When the onions are translucent and well reduced in volume, add the chopped plum tomatoes and continue to cook until the tomatoes have totally melted into the onions and any liquid has evaporated. (Once the liquid has evaporated, you will hear the onions begin to 'sizzle'.) Turn off the heat and let the onion mixture cool completely.
• Spread the sautéed onion mixture in a 23 cm/9-inch pie or quiche pan lined with a crust of your choice (see Notes for details on different crusts to use). Arrange some black olives and anchovy fillets, roughly chopped if you like, evenly on top of the onions. You should use enough so that every bite will have a bit of olive and a bit of anchovy. Cover the pie with another round of crust, pinch the bottom and top crusts together and then either trim off the edges (as in the photo above) or fold the extra bit of crust inwards to make a nice border. Make slits in the top crust to allow air to escape. (If you prefer, you can also simply prick some holes in the crust.)
• Bake the calzone in a moderately hot oven (180° C, 375° F) for about 30-45 minutes, or until the crust is nicely browned and the pie is giving off a wonderfully savory aroma. Allow the pie to cool before serving. You can eat it warm (not hot) but, to my taste, the pie is much better at room temperature-and it tastes even better the day after you make it.

CAULIFLOWER CRUST CALZONE RECIPE - (3.8/5)

Steps:

• Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you'll end up with a mushy dough, not a crusty one. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches). Place in the oven and bake for 10 (no more no less, 10 minutes). Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that's ok if the disc brakes a bit). Use your fingers to push the edges of each calzone together and seal in the filling. Bake in the oven for an additional 12 minutes. Serve hot! Nutrition facts One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

' DROWNED' CAULIFLOWER CALZONE PIE

Steps:

• Slice the cauliflower, wash and place in a pot with the spring onion cut into strips and the freshly ground pepper.
• Pour the wine on top . cook on high heat for 5 minutes, then simmer for 50 minutes or until cooked through. add salt to taste.
• In the meantime prepare the dough: place the flour, oil, yeast and water in a processor with a dough attachment and mix until you get a soft and elastic dough.
• Place in an oiled bowl, cover with a dish cloth and let it rise in a warm place for about an hour or until double in size.
• Divide the dough into 2 pieces, one slightly larger than the other. with the rolling pin, roll out the pastry to the size of the baking sheet.
• Place the dough on a baking paper . Place the grated cheese on the dough.
• Drain the cauliflower, mix with the tuna, olives and cream cheese and place on top of the cheese. If you have some left over mozzarella you may sprinkle it on top.
• Roll out the remaining pastry and put on top. now bring the bottom pastry, which is slightly larger and roll it up , on top of the other one. ( its a bit like rolling up a sleeve).
• Pierce a large hole in the middle of the pie, and brush with more olive oil. Allow to rise slightly before putting in the oven.
• Bake in a preheated 220 C for about 20 minutes or until the dough is lightly brown. You may brown it slightly under a grill if it remains pale.
• Hint -- As soon as it comes out of the oven, take a clean dishcloth which has been dipped in water and squeezed dry (in other words, a damp cloth) and cover the pie for a minute or two. This helps the pie not become too crusty.