Mini Calzones with Tangy Dip

Mini Calzones with Tangy Dip

 

 

Ingredients:-

Refined 900gms flour (Maida)

Yeast - 10gms

Sugar – 3 teaspoons

Salt – 1 teaspoon

Olive oil – 8 tbsp.

4 Tomatoes, blanched and peeled

caramelized onions – 12tbsp.

grated processed cheese – 12 teaspoons

Black pepper powder to taste

Fresh thyme as required

Oil for deep frying

Garlic cloves – 8/10

Crushed black peppercorns – 1 teaspoon

Basil leaves for garnishing   How to make Mini Calzones with Tangy Dip:-   ·         Dissolve yeast and 2 tsp. sugar in ½ cup lukewarm water. ·          Combine 1 tsp salt and refined flour in a dough maker. Add dissolved yeast mixture and knead into soft dough using 7 tbsp. olive oil and sufficient water. Remove the dough from the maker and set aside for 15-20 minutes. ·         Dust the dough with little flour and spread with your fingers. Roll out into a large thin disc dusting with flour. ·         Dust a medium size cookie cutter with flour and cut out 12 discs from the rolled out dough disc. ·         Apple little water on edges of one cut out disc. Place 1 tbsp caramelized onions in the centre and top with 1 tsp grated cheese, pinch pepper powder and little fresh thyme. Bring the other half over, press the edges and seal to make a crescent shape. ·         Press the edge with a fork to make a design. Prepare the remaining calzones in a similar way. ·         Heat sufficient oil in a kadai. Deep-fry calzones till golden and crisp. Drain on absorbent paper. ·         Place tomatoes, garlic cloves, salt, crushed peppercorns, remaining sugar, remaining olive oil and torn 5-6 basil leaves in a blender jar. Blend well into a chunky sauce. ·          Spread sauce on a serving plate. Put calzones on top, garnish with fresh basil leaves and serve hot.