Recipes Included On This Page Roasted Pumpkin Seeds Rosemary's Calzone Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Roasted Pumpkin Seeds Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pumpkin 2 tablespoons Vegetable oil Salt, or other seasonings to taste Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water. Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so. When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350º oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning. Remove from the oven and allow to cool before serving. Contributed to the FareShare Gazette by Art 17 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 27g Fat (87.6% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Fat. * Exported from MasterCook * Rosemary's Calzone Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all purpose flour 1 package active dry yeast 1/8 teaspoon sugar 1/2 c. tepid water Dissolve yeast and sugar in tepid water until foaming. 3/4 cup cold milk 1 1/2 teaspoons salt 2 tablespoon olive oil ROSEMARY'S FILLING (per calzone) : 1 fresh sweet Italian sausage 1 large fennel bulb 1 large leek white or onion 1 medium red and/or green pepper Garlic oil (1 large clove garlic minced, in 3 tablespoons olive oil) Salt, pepper and lemon juice 1/4 cup fine grated Parmesan 1/3 cup coarse grated Swiss 1 ounce Jack or soft Cheddar, cut in strips Herbs: minced parsley, your choice of others, fresh or dried Equipment: A vegetable steamer plus a pizza baking stone and paddle - the hot baking surface is essential to prevent soggy bottoms. By hand or machine? Whichever your prefer. I like the ease of mixing and preliminary kneading in a processor, then a final kneading by hand. If your machine is too small for the recipe, process in 2 batches and combine them for the final hand kneading (the ready dough can wait an hour or so). Form the calzones one at a time - they take only 6 minutes to bake. Measure the flour into the machine (note plastic blade). Turn it on. Add the yeast mixture and 3/4 cup milk, then the salt and oil plus driblets more milk until dough masses as shown. Let rest 5 minutes. Dough has more body after it has rested; process 2 seconds more then turn dough out onto lightly floured board. Knead 50 strokes, let rest 2 minutes, knead 20 strokes more. Dough should be soft and smooth. Let dough rise in covered bowl for 1 1/2 hours or until doubled in bulk. Turn it out and divide into three. Form gently between your hands into smooth balls, as shown. Cover and let rest 10 minutes. As dough rises, steam and slice sausage, slice and steam vegetables. Place baking stone in oven and preheat to 500 degrees. After dough has rested, roll, toss and twirl a ball into a 12 inch disk; place on your lightly floured paddle. Leaving a free 1/2 inch all around, rapidly paint surface with garlic oil. Salt lightly. On half the disk, spread in layers half the cheeses, the vegetables, sausage, the remaining cheese, drops of oil and lemon juice. After flipping over the top half and pressing edges of dough together with your fingers, paint with oil. Salt lightly. Slide calzone onto the hot pizza stone and bake for 6 minutes, or until nicely browned. Contributed to the FareShare Gazette by Art 29 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 9g Fat (70.8% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

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