Description
Surprisingly, in different countries, often as a filling for cakes using beans. On our website there are pasties, traditional pies, operancy, Japanese buns An-pan, lobiani etc. and Add more baked calzone (calzone al forno) with a filling of white beans, onions and cheese. This is not a classic recipe. Italians love to experiment in the kitchen coming up with different variations. One of the features of this recipe is the addition of yeast in the dough of the beer, which gives it when baking more vivid color and distinct aroma.
Ingredients
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Beans
150 g
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Onion
1 piece
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Cheese
150 g
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Bay leaf
1 piece
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Flour
300 g
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Water
100 ml
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Beer
100 ml
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Olive oil
30 ml
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Yeast
5 g
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Salt
-
Black pepper
Cooking
For the filling in these calzones, it is desirable to use white beans, crisp and creamy taste. Soak beans in cold water for 12 hours or overnight.
Soaked beans, rinse, place in a pot, add 1 liter of water, Bay leaf and a pinch of salt. Cook the beans until soft for at least an hour.
When the beans are ready, drain the water, mash beans with a fork.
Slice the onion into thin strips. Heat the oil in a frying pan. Onion salt, add a little pepper and sauté on medium heat for 5 minutes.
While cooking the beans, prepare the yeast dough. Pour 30 ml of water in a glass and dissolve yeast in it. Sift the flour, make it deeper and add water, beer and yeast. Begin kneading the dough with your fingertips, gradually incorporating the surrounding flour. Add 0.5 teaspoon of salt and knead the dough with your hands. If necessary, add a little flour or liquid. In the end, the dough should be smooth and elastic.
Grease the dough with oil, place in a bowl and cover with polythene. Let rest the dough until it has doubled in volume.
Ready divide the dough into 6 pieces, or other quantity depending on size of calzones.
Each piece of dough roll out into a circle with rolling pin on surface a lightly floured or greased. The thickness of the dough – your choice. I did 4-5 mm.
For a smoother shape you can pick up a plate to attach it to the layer of dough and trim the excess.
On half of circle of dough put a little bit of beans.
On top spread a little onion.
Cover the cheese. In this recipe allowed some liberty in its use. Usually goes calzone mozzarella. But there may be variations. Take the cheese at its discretion. It is desirable that it melted well and had a creamy taste that accentuates the taste of the beans. I even met the recommendation to take the creamy cheese, which will give the filling velvety. Because in the end I got 7 calzone (one bonus from scraps of dough), I allowed myself to experiment with cheeses. And all versions were delicious, although different from each other.
Form the calzones in the form of a Crescent, pressing the edges of the dough.
Place product on a baking tray lined with baking paper. Brush with oil and cover with polythene. Let the dough rise for 15-20 minutes in a warm place.
Bake for 20-25 minutes in the oven at 200*C until Golden brown.
It is advisable to make calzone hot or warm. If necessary, they can be easily reheated in the microwave.
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