Sunday, January 23, 2011

Sundays with Sparky - Dolsot Calzones


After our successful experiment in baking bread with our Dolsot, Sparky and I decided to make some lunch.  Using the leftover dough from last week, we rolled out a large round of dough and draped it inside our Dolsot, which had been warmed slightly on the stove and oiled well with olive oil.

I'll let the pictures tell the rest of the story:

Sparky added a layer of tomato sauce to the bottom of the calzone, which we topped with a layer of pesto:


Then he added quartered, drained canned artichokes and fresh quartered mushrooms:


Then a layer of mini pepperoni:


This was all topped with a heavy layer of shredded mozzarella cheese, with a bit of parmesan for flavor, and the top was crimped tightly, and the whole thing spritzed with olive oil:


The lid was placed on the Dolsot, and  the entire thing went in a 400 degree oven - NOT preheated.  After about 15 minutes, I removed the lid.  It baked for about another 15 minutes, until the top was golden brown and we could hear escaping cheese sizzling inside the bowl (the smell was incredible.)

Ain't she a beauty?  The bottom came out lovely and pebbly-crisp, too.


We cut the Calzone into quarters, and shared it for lunch - believe me, it tasted as good as it looks!


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