Cheese Calzones Recipe

Cheese Calzones

A calzone (in Italian called "stocking" or "trouser") is a turnover, made of ingredients similar to pizza. Its folded over and shaped like a crescent before being cooked. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.

1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.

Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1−2 hours.

Meanwhile, mix:

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper

Preheat the oven to 500F.

Take a dough ball and place it on a floured surface. Spread, with your finger tips, to a 6 inch circle. Place 2/3 cup of cheese mix on one side and fold over the other side. Seal with your finger tips, making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal.

Pat the calzone to even filling inside. Check the seal again for leaks. Repeat with the others.

Place the calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking, and place in the center of the oven and bake for 10−12 minutes or until golden brown.

Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.
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Raspberry Chicken Wings Recipe

Raspberry Chicken Wings

Chicken wings are inexpensive and tasty. You can buy them frozen, but the fresh ones are tastier. Wings in general come with the tips already cut off, but if not, just cut them off at the joint. Feathers can be taken off easily after cooking, or after you pre-boil them.

When serving, make sure you have plenty and supply napkins.

1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) pkg. frozen chicken wings, thawed

Preheat the oven to 400F.

Line a baking sheet with aluminum foil.

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.

Stir until smooth.

In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes.

Brush wings with the remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately.

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Hot Crab Dip Recipe

Hot Crab Dip

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs.

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika

Remove the cartilage from the crab meat. In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth.

Add enough milk to make the mixture creamy.

Stir in 2 tablespoons of the grated cheese.

Fold the crab meat into cream cheese mixture, and pour into a greased 1−quart casserole. Top with remaining cheese and dust with the paprika.

Bake at 325F until mixture is bubbly and browned on top, about 30 minutes.

Serve with tortilla chips and/or crackers.

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Crab Stuffed Mushrooms Recipe

Crab Stuffed Mushrooms Recipe

Stuffed mushrooms appear at endless dinner parties. These deliciously superior crab stuffed mushrooms are definitely for the more discerning gourmet. Try it, and enjoy!

Here's what you need:

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Preheat your oven to 400F.

Remove the stems from the mushrooms, retaining the caps and chop the stems.

Melt butter in a medium saucepan, and brush the mushroom caps with the melted butter.

In the remaining butter, cook and stir the chopped mushroom stems and onions until tender.

Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth.

Next, stir in the crabmeat, water chestnuts and pimentos.

Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese, and bake the caps in a shalow pan at 400F for 10 to 15 minutes.

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