Try this Easy Calzone Recipe recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (28g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place the frozen dinner rolls on a greased baking sheet, cover with a light towel and allow for rolls to thaw and rise. This takes about 4 to 5 hours depending on the temperature of your kitchen.
- Once rolls rise and are thawed, pre-heat oven to 400.
- If you have a filling that needs to be cooked (meat), then go ahead and prepare it at this time.
- Take rolls and roll them out on a floured surface until they are almost paper thin.
- Place the filling on one half of the roll leaving room around the edge to seal.
- Fold the dough over and press the edges together with a fork to make sure they are completely sealed. You can also roll the edges of the dough together for a decorative look.
- Place the calzones on a greased baking sheet and brush the top with the beaten egg.
- Bake for 10 to 13 minutes or until golden brown.
- Let cool slightly before serving.
Starch gelatinization during high-heat baking transforms thawed yeast dough into a crisp exterior while trapping steam inside to cook the interior structure. Rolling the dough nearly paper-thin ensures the crust bakes through in 10 to 13 minutes at 400 degrees Fahrenheit without burning the exterior sugars. Pastry success relies on sealing the edges tightly; pressing the tines of a fork into the floured dough creates mechanical friction that prevents steam from escaping prematurely.
Flavor Chemistry and Composition
Proteins in the pastrami undergo the Maillard reaction when exposed to dry oven heat, producing savory heterocyclic amines that complement the sharp butyric acid notes found in aged cheddar cheese. Fat rendered from the cheddar during baking lubricates the gluten network, yielding a tender crumb rather than a tough bread shell. Brushing a beaten egg wash over the surface introduces proteins that coagulate under heat, scattering light across the crust to create a glossy sheen and deep golden coloration.
- Leaking fillings indicate an incomplete seal; press harder with the fork tines or moisten the edge with water before folding.
- Soggy crusts happen when wet ingredients touch the dough; blot cured meats with paper towels prior to assembly.
- Uneven browning points to hot spots in the oven; rotate the baking sheet halfway through the 13-minute window.
