Carlshead fried calzone

(Ashley Haddock) #1

I’m not sure this deserves its own post, sorry if I missed where it goes! Anyway, I had a batch of carlshead dough that i had added several herbs and spices to - Italian seasoning, basil leaves, rosemary - in the fridge so I tried making a fried calzone. I used ham, mushrooms and fresh tomatoes that I sautéed in olive oil before adding to the calzone.

I fried it in olive oil and a skillet (I don’t own a deep fryer). I think in a fryer it would have been much easier. It didn’t turn out pretty because it fell apart when flipping, but it did turn out amazingly delicious! It tastes like something you’d get in an Italian restaurant! Like a cheesy bread. #yum #boringketo :joy:

(Small piece of it because it fell apart even more taking it out of the skillet.)

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(matt ) #2

Maybe you could bake it a bit. Then fill it and fold it and finish it? I’ve also seen it braided.

(Ashley Haddock) #3

I considered that and will definitely give it a try! I love how versatile this dough is.

(Kathy Meyer) #4

I am playing with Carlshead dough for tortillas (I add a small amount of psyllium husk powder). I find that if I role it out very thin (cut with a plate the size of tortilla you prefer) and bake it, I can shape into a shell for tacos. I wanted to make it a little crispier and tried to fry in a pan, but you can’t do that very long before the cheese within the dough starts to melt and break down. It’s a tough call – bake until a little crispier, or try and fry. I’ll be the guinea pig and keep working on it :slight_smile:

(Ashley Haddock) #5

That’s a great idea!

(John Cotter) #6

We made calzones last night, baked in the oven, didn’t realize how close it was to the fathead recipe! They were delicious but I think we need to adjust our cook times a bit.