CALZONE: veja como fazer recheios com escarola e tomate com queijo | Rita Lobo | Cozinha Prática

Rita Lobo teaches how to make a calzone and shows two filling options: escarole with cheese and tomato with cheese. The calzone dough is kneaded in a mixer and is very smooth and elastic. #NhacGNT #RitaLobo #PracticalCooking Ingredients: For the calzone: 3 cups all-purpose flour 1 1/2 tablespoons instant dry yeast 1 tablespoon salt 1 1/4 cups filtered water 2 tablespoons olive oil Olive oil For the CHEESE AND TOMATO filling: 5 tomatoes 4 1/2 cups coarsely shredded mozzarella 1 tablespoon oregano 1 tablespoon olive oil Salt and ground black pepper, to taste 1/4 cup tomato sauce 1/4 cup finely grated Parmesan cheese All-purpose flour for dusting the countertop For the ESCAROLE AND CHEESE filling: 1 bunch escarole 3 1/4 cups coarsely shredded mozzarella 1 tablespoon salt Ground black pepper, to taste 1/4 cup tomato pizza sauce for brushing the top Dough ¼ cup finely grated Parmesan cheese All-purpose flour for dusting the counter Instructions: For the calzone: In a bowl, combine the flour and salt. In the bowl of a stand mixer, mix the yeast and water until dissolved. Fit the bowl to the stand mixer and, using the dough hook, gradually add the flour, beating on low speed until the flour absorbs all the water. Add the olive oil and beat on medium speed for about 6 minutes. Grease a large bowl with olive oil. Using a silicone spatula, transfer the dough to the greased bowl, cover with a cloth, and let it rest for about 1 hour, until it has risen and doubled in size. For the CHEESE AND TOMATO filling: Wash, dry, and quarter the tomatoes lengthwise. Discard the seeds and cut each quarter into two strips. Slice the strips diagonally. Transfer the chopped tomatoes to a bowl and season with olive oil, salt, and pepper to taste. Add the shredded mozzarella and oregano, and mix well. When the dough has 20 minutes left to rise, preheat the oven to 450°F (240°C). Sprinkle the countertop with flour. Transfer the calzone dough to the countertop and, using your hands, gently shape it into a log. Using a spatula (or knife), cut the dough into 8 portions and shape each into a ball. Set aside 4 portions of dough on a baking sheet, cover with a tea towel, and refrigerate. Using a rolling pin, roll out a portion of the dough into a disc about 8 inches (20 cm) in diameter. Dust the countertop with flour to prevent the dough from sticking. Place about ⅔ cup of filling on one half of the disc. Wet the edges of the dough with your fingertip. Fold the dough in half, press gently to remove any air, and press the edges together to seal. Using your fingertips, fold and press the edges together to seal the calzone and give it the typical finish. Transfer to a large baking sheet and repeat with the remaining dough. Brush each calzone with about 1/2 tablespoon of the tomato sauce and sprinkle with about 1/2 tablespoon of the grated Parmesan cheese. Bake in the oven to bake for about 15 minutes, until the dough puffs up and turns golden brown. For the CHEESE-FILLED ESCAROLE FILLING: Wash the escarole leaves under running water. Transfer to a bowl, cover with water, stir in your favorite antibacterial agent, and let soak for 15 minutes. Remove the leaves from the water, rinse, and dry thoroughly in a salad spinner. On a cutting board, stack one leaf on top of the other, roll it up like a cigar, and cut into 1/2-inch slices. Transfer to a large sieve (or colander), stir in the salt, and let it rest over a bowl for 1 hour. After resting, rinse the escarole under running water while still in the sieve and squeeze well with your hands (or a spoon) to remove excess liquid from the leaves. In a bowl, mix the escarole with the mozzarella and season with black pepper to taste. Set aside. With 20 minutes remaining on the dough's rising time, preheat the oven to 240°C (475°F). Set aside a small bowl of water. Sprinkle the countertop with flour. Transfer the calzone dough to the countertop and, using your hands, gently shape it into a log. Using a spatula (or knife), cut the dough into 8 portions and shape each into a ball. Set aside 4 portions of dough on a platter (or baking sheet), cover with a tea towel, and refrigerate. Using a rolling pin, roll out a portion of the dough into a disc about 8 inches in diameter. Place ⅔ cup of filling on one half of the disc. Using your fingertip, moisten the edges of the dough. Fold the dough in half, press gently to remove any air, and pinch the edges together. Using your fingertips, fold and press the edges together to seal the calzone and give it the typical finish. Transfer to a large baking sheet and repeat with the remaining dough. Brush each calzone with about 1/2 tablespoon of tomato sauce and sprinkle with about 1/2 tablespoon of grated Parmesan cheese. Bake in the oven for about 15 minutes, until the dough is puffed and golden brown.