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Monday, 4 July 2016

Canada Day Camping . . . and PEPPERONI CALZONES

Mowsun Pond

the perfect site  



the hike (2 and 1/2 hours) 


the flowers 




including tiger lilies!


   the view


the food 



 time to relax



and time to play.




This trip, however, had a special magic . . . 


polliwogs!


                            thousands of polliwogs


nibble,


nibble!



*********

And calzones DO make a perfect hiking lunch!  


PEPPERONI CALZONES



            From BETTY CROCKER’S 40TH ANNIVERSARY EDITION COOKBOOK

Pizza dough:
2 ½ tsp yeast (or 1 pkg)
1 cup warm water
1 tbsp sugar
2 tbsp vegetable oil
½ tsp salt
2 ¾ to 3 ¼ cups flour

Dissolve yeast in warm water.  Stir in sugar, oil, salt, and 1 cup of flour.  Beat until smooth.  Add enough flour to make dough easy to handle.  Knead until smooth and elastic. 
Let dough rise about 30 minutes or until almost double.  Punch down.  Divide into 6 equal parts.  Roll each into 7 inch circle on floured surface. 


Top with tomato filling.  Top with bell pepper, pepperoni, mushrooms, and cheese.   Fold dough over filling (or pull it up and over).  Pinch edges to seal. 



 Place on greased baking sheet.  Let rest 15 minutes.

Heat oven to 375.  Brush calzones with beaten egg.  Bake about 25 minutes or until golden brown.

FILLING

1 can (213 ml) tomato sauce  (about 5 ounces)
5 mushrooms or 1 can mushroom stems and pieces, drained (4 ounces)
1 tbsp fresh or 1 tsp dried basil
1 tbsp fresh or 1 tsp dried oregano
1 clove garlic, crushed
Mix tomato sauce, mushrooms, basil, oregano, and garlic. 

8 ounces thinly sliced pepperoni
1 small green pepper (about ½ cup chopped)

1 cup shredded mozzarella (4 ounces)  


(Divide ingredients into 6 equal sections.)