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Receta Smoked Spice Pulled Pork Calzones

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Ingredientes

  • 3-4 cups all purpose flour
  • 1 packet instant yeast
  • 2 tbsp extra virgin olive oil
  • 1 ¼ cups lukewarm water
  • ½ tsp sea salt
  • Mix dry ingredients together except for one cup of the flour. Add the
  • warm water and mix very well with a wooden spoon for about 5 minutes.
  • Add the remaining flour a little at a time until dough forms. Remove to a
  • floured breadboard or your counter top and knead for an additional 5
  • minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead
  • again for 5 minutes and split dough into 6-8 portions and allow to rest
  • for 20 minutes before rolling your dough into the desired size; about 10
  • inch circles for calzones.
  • I often make the dough the day before, brush the individual portions
  • with olive oil and store in a covered container overnight. I use this
  • dough straight from the fridge with no problems.
  • Roasted Tomato Jam
  • 6 medium vine ripened tomatoes diced
  • 2 cloves minced garlic
  • 4 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon brown sugar
  • splash balsamic vinegar
  • Toss together in a shallow baking dish and bake at 350 degrees F for
  • about an hour stirring occasionally until most of the liquid has reduced
  • off the tomatoes are the consistency of jam.
  • Preheat your pizza stone in middle rack of your oven for half an hour at 500 degrees F.
  • Stretch or roll your calzone dough into 10 inch rounds and place on a
  • wooden peel that has been sprinkled with cornmeal. The cornmeal will
  • allow the calzone to slide off the peel (I’ve even used a thin piece of
  • cardboard in a pinch if you do not have a peel.) Make sure your dough
  • round is sliding on the cornmeal base before adding your toppings.
  • 4 ounces cooked pulled pork per calzone
  • 1 1/2 ounces part skim mozzarella or provolone cheese per calzone
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