How to make a mini calzone – Dagsavisen

I am always surprised by those who “dinner” on Saturdays. So do what you want, but even I would never have done anything with boiled potatoes or gravy on a Saturday. Also no baked fish with vegetables.

Friendly cooking on Saturday

In my world, it has to be cuddly food on Saturdays. And let’s face it right away: cozy food is usually quite high in fat and salt, and it remarkably often contains melted cheese. Not particularly healthy, but it’s only Saturday once a week. Fridays, which often have a similar diet, are also just one of each week.

Many have regular Friday and Saturday entrees that they alternate between — like pizza, tacos, lasagna, steaks, and grilled chicken. Baked potatoes and bearnés can be props for several of them. It may be reminiscent of a fast food restaurant menu, but that doesn’t mean the quality has to be low. Many methods and ingredients can be replaced, even if part of a dish is the same old one. This is how you can get good, exciting dishes out of worn-out concepts.

The spice butter on top is the key to an extra good calzone.

Can also be used for flat pizza

Dish of the Week was created while I was dreaming of the moment you rip open a baked pizza and all the juicy topping spills out. In the recipe, this happy hour is maximized – since each person receives several small pizzas.

If you prefer to make flat pizza, the recipe works well for that too. Next, you should skip the spicy butter and add a few extra veggies instead, like mushrooms or onions. Or maybe a salad marinated in spicy arugula leaves. But if you go for the baked variation, the butter is really the x-factor that makes everyone feel like now is finally Saturday again.

After folding the dough, close the edges by pressing with a fork along the entire seam.

It should also be mentioned that although my version is vegetarian, you can also use ham. And if you like flavors a little spicy, it goes well with pickled jalapeño or generously with tabasco. It’s about indulging in what you love most when it’s finally the weekend again.

Small packages of wonders are ready for frying.

Ingredients (2 people)

Pizza dough:

  • 1.5 dl lukewarm water
  • 3 tablespoons of olive oil
  • 5 grams of dry yeast
  • 1 tsp. sugar
  • 250g wheat flour
  • 1 tsp. salt

To fill:

  • 4 tablespoons of butter
  • 1 clove of garlic
  • 1/2 tsp. paprika powder
  • 1/4 tsp. garlic powder
  • a pinch of cayenne pepper (to taste)
  • 1/2 tsp. coriander malt
  • 1 small bunch of chives

  • 2 new potatoes or almond potatoes

  • 6 tablespoons sour cream
  • tabasco (optional)
  • 1 clove of garlic

Approach

Combine water, oil, sugar and yeast in a mixing bowl. Add sifted flour and salt. Process the dough on medium/low speed in a food processor with dough hook for approx. 15 minutes, or knead by hand for the same time. Cover the bowl with a tea towel and let the dough rise for about 30 minutes on the kitchen counter.

Take the dough out of the bowl and knead it into a large round piece. Cover with plastic wrap or a kitchen towel and let the dough rise again for approx. 2 hours.

Cut the butter into cubes, let it come to room temperature. Add a finely chopped clove of garlic and the dry spices, and whip the butter until it becomes frothy and soft. Finally, return the finely chopped chives. Roll the butter into a sausage shape in parchment paper and place it in the refrigerator. Once the butter has cooled, you can cut it into thin slices. (Warning! This butter is also very suitable for later freezing, for example for use on a piece of grilled meat or for a hot corn on the cob.)

Cut the potatoes into thin slices and place them on a baking sheet with parchment paper. Bake the potato slices in the middle of the oven at 160 degrees until they have taken on a little color and are tender. They can be a bit ‘al dente’, meaning keep a bit of a chew in the middle, as they will then be cooked inside the dough.

Mix sour cream and a finely chopped clove of garlic, and season with salt and preferably plenty of tabasco.

Divide the risen dough into 6 equal pieces. Then roll them into small, round, flat pieces.

First, place a dollop of sour cream sauce on half of each item. Do not spread the sauce to the edge, but leave a finger width free. Follow with the sliced ​​potato, a slice of chubby mozzarella and finally a slice of spiced butter. Turn the other half over the filling and close by pressing the dough with a fork.

Place the calzones on a baking sheet lined with parchment paper and bake in a preheated oven at 220 degrees for approx. 12 minutes. Serve immediately, preferably with a green salad and sour cream dressing on the side.

Not all grape varieties get the attention they deserve. Here we are going to make amends to one of them.

By Knut-Espen Misje, sommelier, course leader and co-author of several cookbooks / NTB

Baked white pizza with a Nordic and Italian taste, we pair easily with a whole bunch of different drinks – with or without alcohol. Apple juice and apple cider will work well, as will a wide range of white wines, sparkling wines and light beers.

white and red work

For the ingredients potato, sour cream, and spiced butter, the safest choices are probably high-quality sparkling wines, as well as classic barrel-aged Chardonnay wines. Both of these wines have an aroma and taste that captures toast, fatty sour cream, silky soft mozzarella and spiced butter.

That said, it can also be very good with a young, fruity and juicy red wine – like Giovanni Rosso Dolcetto d’Alba 2020 (item no. 13764701, order selection, NOK 229.90). This wine is neither extravagant, flashy, exclusive nor impressive, but still beautiful and well made. The simple, youthful and energetic character suits the dish perfectly if the wine is served chilled, preferably up to 12-14 degrees.

WINE: Giovanni Rosso Dolcetto d'Alba 2020 (NOK 229.90) is a young, fruity and juicy wine.

Drink young

Dolcetto loosely translated means “the little candy”. This variety is mainly used for wines that are drunk young. The wines get a deep purple color, high acidity and moderate tannins. At the same time, they have sweet fruits with flavors of red berries, black berries and stone fruits. These properties make Dolcetto wines excellent table wines that can handle sour cream, butter and melted cheese. Our selected wine also has non-fruity properties that match the potatoes and herbs, and in that sense it ties it all together. Giovanni Rosso is an excellent producer, and this edition of Dolcetto proves that the “little sweet” variety really deserves your attention.

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