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Homemade whole wheat dough, freshly shredded mozzarella and fat slices of pepperoni. So good!
For the dough:
In the bowl of a stand mixer, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour. Using the dough hook, mix until smooth. Knead about 4-6 minutes on medium low speed, adding more flour if necessary. The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers. Do not overwork the dough!
Lightly oil a bowl and place dough inside, cover with a piece of greased plastic wrap, and let dough rise in a warm place until doubled in size. (The time this takes depends on the temperature and humidity of your house.)
Divide the dough in half, then divide each half in thirds. Shape each piece into a ball and put the 6 balls back in the greased bowl. Cover with greased plastic wrap again, and let rise another 15 minutes.
For the filling:
Shred the fresh mozzarella. Do not skip this step! You will be blown away at how amazing fresh mozzarella tastes and melts, compared to the pre-shredded stuff! Put the shredded cheese into a bowl. Toss with Italian seasonings of choice and garlic powder.
Preheat oven to 400ºF.
On a lightly floured surface, spread each dough ball into a nice-sized circle. Spoon 1/6 of the marinara sauce on each circle of dough, covering one half, but leaving a nice clean area around the edge. Next, divide seasoned mozzarella between them, then top that with the pepperoni. Be generous! Yum! Fold the dough circles in half and seal by crimping together the edges of the dough with your fingers.
Place calzones on a baking sheet and brush with egg wash (1 egg beaten with 2 teaspoons water). Make a small incision on the top of each. Optional: Sprinkle tops of each calzone with more Italian seasonings and/or Parmesan cheese for an extra punch of flavor.
Bake until golden, 18 to 20 minutes. Enjoy with warmed up leftover marinara sauce!
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!