Food recipes
Crabmeat Calzones
Crabmeat Calzones Ingredients: 1 package hot roll mix, 1 1/4 cups hot water, 2 tablespoons vegetable oil, 1 cup ricotta cheese, 1 cup mozzarella cheese (grated), 8 ounces cream cheese (softened), 1/2 pound crabmeat, 4...
Crabmeat Calzones
Ingredients:
1 package hot roll mix, 1 1/4 cups hot water, 2 tablespoons vegetable oil, 1 cup ricotta cheese, 1 cup mozzarella cheese (grated), 8 ounces cream cheese (softened), 1/2 pound crabmeat, 4 green onions (chopped), 1 clove garlic (minced fine), 1 small can olives (chopped), 1 tablespoon fresh parsley or 1 teaspoon dried (chopped)
Directions:
In large bowl, blend hot roll mix (flour mix and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, form dough into ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal sections. Cover loosely with plastic wrap and towel. Meanwhile, add remaining ingredients in medium bowl, blending well. Roll out each ball of dough into an 8-inch circle on a evenly floured surface. Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over filling. Push edges to seal, fluting sealed edge decoratively. Place upon greased cookie sheet, then brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes). Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling
Ingredients:
1 package hot roll mix, 1 1/4 cups hot water, 2 tablespoons vegetable oil, 1 cup ricotta cheese, 1 cup mozzarella cheese (grated), 8 ounces cream cheese (softened), 1/2 pound crabmeat, 4 green onions (chopped), 1 clove garlic (minced fine), 1 small can olives (chopped), 1 tablespoon fresh parsley or 1 teaspoon dried (chopped)
Directions:
In large bowl, blend hot roll mix (flour mix and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, form dough into ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal sections. Cover loosely with plastic wrap and towel. Meanwhile, add remaining ingredients in medium bowl, blending well. Roll out each ball of dough into an 8-inch circle on a evenly floured surface. Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over filling. Push edges to seal, fluting sealed edge decoratively. Place upon greased cookie sheet, then brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes). Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling