First, the dough! I have made these using a bread-maker, and using my stand mixer. Either way works!
in your breadmaker or your mixer bowl, you need to add the following:
1 1/2 cups lukewarm water 1 tsp salt 1 TBSP packed brown sugar 4 cups bread flour 2 1/4 tsp dry yeast
Run the dough cycle on your bread machine or mix for at least 2-3 minutes in your mixer...I usually let the dough sit & rise for at least a half hour before I work with it. That is more important if you're using the mixer, since the bread machine usually has a rise part in the dough cycle.
When the dough is complete, preheat the oven to 475 degrees...then,
1. lightly dust work surface with flour. Shape dough into a 12 inch cylinder and cut into 16 pieces. Roll each piece into a long rope and twist into a pretzel shape. Place onto buttered baking sheet. I make cleanup easier by putting a sheet of foil on the baking sheet, and spraying it with cooking spray. Easier and faster to do it this way.
2. melt 4-6 TBSP butter and brush melted butter onto pretzel shapes, then sprinkle with pretzel (kosher or coarse) salt. If you prefer a sweet kind of pretzel, you could use cinnamon sugar instead of the salt.
3. Bake at 475 about 12-14 minutes, or until tops are golden brown. The time needed depends on how your oven heats. I tend to check them at the lower time suggestion and go from there.
For a single batch of soup, you need:
1 head of cauliflower, stem & leaves removed, and cauliflower chopped 3-4 TBSP butter (you could use a couple TBSP olive oil instead if preferred) 4 cups chicken broth (or vegetable broth, if preferred) ground black pepper to taste parsley to taste (if desired)
Using a stainless steel pot (5 quart size or so), heat pot over medium heat. Add butter or olive oil, then add the chopped cauliflower. Season with pepper and parsley, if desired, and stir. Cover pot and let steam/sauté for about 6 minutes or so. Add the broth and bring to an almost boil, then lower heat to medium low, and simmer, covered, for another 20 minutes or so. Using an immersion blender, purée the soup until smooth, or desired texture. If you don't have an immersion blender, you can use a traditional blender, but let the soup cool slightly, and vent the lid, blending small amounts of soup at a time. Serve with crackers, shredded cheese, or whatever you like with your soups. Serves 4, but it really depends on what size bowl is used and how many bowls each person has!
For the dough:
1 cup water 2 TBSP olive oil 1 tsp salt 3 cups bread flour 1 1/2 tsp dry yeast
Add ingredients to a stand mixer (using dough hook attachment) & mix until dough ball forms. Cover and let dough rise 30-40 minutes. You could also use a bread machine to make the dough; just use the pizza dough setting. If desired, you can add about 1 tsp of Italian seasoning to the dough ingredients before mixing, for extra flavor & color.
For the calzone filling:
one 16 ounce container ricotta cheese about 1/4 cup or so of grated parmesan, romano or pecorino romano cheese, if desired. 1-2 tsp Italian seasoning shredded pizza or cheese of your choice any kinds of toppings you'd like to have in your calzone
Preheat oven to 425 degrees. Line a baking sheet with foil (for easy cleanup). Setting dough ball onto lightly floured surface, cut dough with a knife into 6 approximately uniform balls. Set aside to work one at a time. Using floured surface, roll out each dough ball until thin (roughly about 8 inches diameter). It doesn't matter if it's not a perfect circle. Spread some of the creamy cheese mixture on half of the dough, leaving at least 1/2 inch around the outside edge clear. Add a little of your other toppings, and some shredded cheese, before carefully folding other side of the dough over to make the edges meet. Gently fold edges over and crimp with a fork to seal. Place on baking sheet. Repeat until you have made all the dough balls. Bake calzones for about 25-30 minutes, or until golden brown. You may want to start checking them at 20 minutes and add time as needed. Serve on a plate with some pizza sauce or whatever you prefer. They pair great with a salad or some veggies! Makes 6 calzones
I'd like to add one other note here. In the video (part 3,) I mentioned you could make breakfast calzones if you wanted to try something different. If you make 12 instead of 6, you will need to check the oven sooner since they'll be smaller in size. I would start checking them at 12-15 minutes, or even sooner at 10 minutes. It is much easier to add time than to burn them!