Ingredients
- Refined 900 gms flour (Maida)
- Yeast – 10gms
- Sugar – 3 teaspoons
- Salt – 1 teaspoon
- Olive oil – 8 tbsp.
- 4 Tomatoes, blanched and peeled
- caramelized onions – 12 tbsp.
- grated processed cheese – 12 teaspoons
- Black pepper powder to taste
- Fresh thyme as required
- Oil for deep frying
- Garlic cloves – 8/10
- Crushed black peppercorns – 1 teaspoon
- Basil leaves for garnishing
How to make Mini Calzones with Tangy Dip
- Dissolve yeast and 2 tsp. sugar in ½ cup lukewarm water.
- Combine 1 tsp salt and refined flour in a dough maker. Add dissolved yeast mixture and knead into soft dough using 7 tbsp. olive oil and sufficient water. Remove the dough from the maker and set aside for 15-20 minutes.
- Dust the dough with little flour and spread with your fingers. Roll out into a large thin disc dusting with flour.
- Dust a medium size cookie cutter with flour and cut out 12 discs from the rolled out dough disc.
- Apple little water on edges of one cut out disc. Place 1 tbsp caramelized onions in the centre and top with 1 tsp grated cheese, pinch pepper powder and little fresh thyme. Bring the other half over, press the edges and seal to make a crescent shape.
- Press the edge with a fork to make a design. Prepare the remaining calzones in a similar way.
- Heat sufficient oil in a kadai. Deep-fry calzones till golden and crisp. Drain on absorbent paper.
- Place tomatoes, garlic cloves, salt, crushed peppercorns, remaining sugar, remaining olive oil and torn 5-6 basil leaves in a blender jar. Blend well into a chunky sauce.
- Spread sauce on a serving plate. Put calzones on top,
