From Nonna's Italian Kitchen by Bryanna Clark Grogan
Make white sauce 2 or 3 hours ahead of time bake
Make crust 1 or 2 hours ahead of time to bake
White Sauce
1 c. soymilk or rice milk
1/2 c. crumbled extra-firm silken or regular medium-firm tofu
1/2 c. water
1 chicken-style vegetarian broth cube, crumbled (enough for 1 c. liquid) [I used vegetable flavor for obvious reasons]
1/2 tsp. salt
2 T. margarine or extra-virgin olive oil
1 1/2 to 3 T. unbleached flour (use 3 T.)
Large pinch nutmeg
Large pinch white pepper
Place first five ingredients in a processor and blend until smooth. Set aside. In a medium saucepan, melt the margarine and whisk in the flour. Continue whisking over medium-high heat for a few minutes but remove from heat prior to the mixture changing color. Scape this mixture into the processor with the rest of the ingredients and process. Pour mixture back into the pot and heat over medium-high heat until it thickens and boils (watch it carefully!), stirring frequently. Turn down the heat to simmer for a few minutes. Whisk in the nutmeg and pepper. Store in refrigerator.
Crust, Artichoke's Whole-Wheat Version
4 c. whole-wheat flour
pinch of salt
2 T. yeast (2 packages)
1 3/4 c. warm water
Mix ingredients together to make a dough consistency. Add last few quarter-cups of water slowly and for desired dough texture. Let rise in a warm place for 1 to 2 hours.
Pizza Sauce, for Dipping!
This can be made while the calzonis are cooking. I doubled it for lots of sauce but didn't double the olive oil amount.
Makes 2 c.
2 T. extra-virgin olive oil
4 cloves garlic, minced
2 lb. fresh ripe plum tomatoes, chopped, or 1 (28-ounce) can plum tomatoes, chopped, or diced tomatoes, with their juice
1/4 tsp. salt
Black pepper, to taste
Heat the olive oil in a heavy pot over medium heat. Add the garlic for one minute and then add the tomatoes and their juice. Add the salt and pepper. Cook over medium heat, stirring occasionally, uncovered, for about 10 min. Can be run through a food mill or processor briefly for a smoother sauce, or leave as-is for chunky!
Calzoni
Makes 2 calzonis
Preheat oven to 450 F. Split the dough in half and roll out to fit pizza pan for both. Place half of the dough in a single pizza pan, without folding over the dough, using wax paper to separate the two (they will stick together!). Repeat on the other side, so that you will have two calzonis on one pizza pan, using wax paper as a separater. You will fill one at a time.
Use your choice of fillings in the calzoni, such as soy products, sauteed onions, artichokes, roasted red peppers, fresh tomatoes, eggplant or zucchini (grilled), greens or broccoli, and or mushrooms. Add 1 c. of the white sauce for each calzoni. Drizzle 1 T. of olive oil over the white sauce. Make sure to leave 1/2 inch between the fillings and the edge. Add spices, such as oregano, basil, and parsley. Add salt and pepper to taste. Fold over the other half of the dough on the first calzoni, and seal the edge. Also slice about three holes in the top of the dough to vent. Repeat with the other side. Brush olive oil or use olive oil spray on the top of the calzonis.
Bake for 20 min. Serve with pizza sauce. Enjoy!
(I used spinach, tomatoes, red peppers, and white sauce.)
Bookmarks