Mini Calzones with Tangy Dip
Ingredients:-
Refined
900gms flour (Maida)
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Yeast - 10gms
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Sugar – 3 teaspoons
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Salt – 1 teaspoon
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Olive oil – 8 tbsp.
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4 Tomatoes, blanched and peeled
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caramelized onions – 12tbsp.
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grated processed cheese – 12 teaspoons
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Black pepper powder to taste
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Fresh thyme as required
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Oil for deep frying
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Garlic cloves – 8/10
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Crushed black peppercorns – 1 teaspoon
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Basil leaves for garnishing
How to make Mini Calzones with Tangy Dip:-
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Dissolve
yeast and 2 tsp. sugar in ½ cup lukewarm water.
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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.
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Dust the
dough with little flour and spread with your fingers. Roll out into a large
thin disc dusting with flour.
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Dust a
medium size cookie cutter with flour and cut out 12 discs from the rolled out
dough disc.
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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.
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Press
the edge with a fork to make a design. Prepare the remaining calzones in a
similar way.
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Heat
sufficient oil in a kadai. Deep-fry calzones till golden and crisp. Drain on
absorbent paper.
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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.
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Spread sauce on a serving plate. Put
calzones on top, garnish with fresh basil leaves and serve hot.
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