Sunday, May 17, 2015


I'm glad I saved my old waffle maker as it's been fun trying other recipes on this old device.  This calzone in a waffle maker was inspired by  Chili Pepper Magazine.  The neat part for me is that I made the dough Saturday morning, then let it rise in the refrigerator while we went to Pittsburgh with our son.  When it was time to make dinner, the dough was ready!

Cold Rise Bread Dough

(Serves 4)

Mix in bowl of kitchen-aide mixer:
1 1/4 cups whole wheat pastry flour
1 1/2 tsp. sugar
1 1/2 tsp. rapid rise yeast

Add water slowly, then beat at medium speed for 2 minutes:

1 cup very warm water (125 degrees)

Add remaining flour slowly, while beating with dough paddle until dough leaves the sides of the bowl.  Knead about 8 minutes.
1 1/4 cups all purpose flour

Spray the dough with Pam, placed it in a Rubbermaid container nearly twice the size, cover and place in the refrigerator for the day. 

When ready to make dinner, remove dough from bowl and let rest on the counter for about 20 minutes.

For the calzones, I divided the dough in half and rolled to fit the waffle maker.  In the preheated waffle maker, I layered:

1/2 bread dough
Tomatoes, fresh, diced, cooked in garlic and oil for a few minutes
Fresh snipped basil
Feta cheese, from a local farmer

Simple Tomato Sauce 

(2 cups)

Saute onion in olive oil a few minutes.
1/4 cup onion, diced
1 teaspoon olive oil

Puree tomatoes in food processor.
1-16 ounce can diced tomatoes, without added salt
Add to saucepan.

Stir in:
1 3/4 teaspoon Italian seasoning
1 3/4 tablespoon tomato paste

Simmer for 30 minutes.

 Have a great Sunday!





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