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My review
Spooky Calzone Snake
prttimecook
"I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping."
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Ingredients
2 h 5 m servings 241 calsOriginal recipe yields 14 servings
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Directions
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- Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
- Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
Nutrition Facts
Per Serving: 241 calories; 11.1 g fat; 23 g carbohydrates; 11.9 g protein; 39 mg cholesterol; 534 mg sodium. Full nutrition
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Reviews
Read all reviews 5069 Ratings
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Most helpful positive review
11/13/2010
I submitted this recipe and want to add that I sometimes use pizza dough from the refrigerated section in the store to cut down on time. Then it's a breeze! Add or omit any "pizza toppings" you ...
Most helpful critical review
10/7/2011
I did not get this to work. I used refrigerated pizza crust dough from the store. I was lucky to roll it out to 12 inches and if fell apart as soon as I tried to pull the ends together. What ...
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11/13/2010
I submitted this recipe and want to add that I sometimes use pizza dough from the refrigerated section in the store to cut down on time. Then it's a breeze! Add or omit any "pizza toppings" you ...
11/1/2010
My family loved this from the presentation to the taste. I used canadian bacon instead of pepperoni but it still tasted fantastic.
11/10/2009
I used pre-made pizza dough from Pilsbury. This is a great way to serve food to the kids any time. I made cheesburger calzones. The picky kids ate them right up. The egg was key in keeping it to...
8/28/2009
I absolutely love this recipe! my family scarfed this down and wanted more. My family loves sausage so i added some into the filling. I love this recipe partially for the fact that it is so adap...
11/12/2010
Awesome idea for Halloween dinner! I omitted the ricotta cheese, since my crazy family won't eat it. Instead I added extra mozzarella and about 1/2 cup of sour cream. It was great!
11/28/2011
I love this recipe! We don't shape it like a snake though. I did make a few changes though. I always double the recipe. When i proof my yeast i use 1/2 cup of water and when it is time to add it...
10/29/2011
Great idea! Can also use this same technique and make a wreath for Christmas.
10/7/2011
I did not get this to work. I used refrigerated pizza crust dough from the store. I was lucky to roll it out to 12 inches and if fell apart as soon as I tried to pull the ends together. What ...