- Cinnamon Rolls-ish
- Once the dough's been refrigerated over night, you can do most anything with it. Pull out whatever amount of dough you want. I still don't have pulling about a pound of dough out, so I just work with whatever "looks right." Gotta love that! Make sure that you have plenty of flour on your hands and your board -- this is some seriously sticky dough. For cinnamon rolls-ish, you need to roll it into as close to a rectangle as possible...about a quarter of an inch thick. Once again, I just eyeball it. Slather on softened butter then sprinkle with a generous amount of cinnamon sugar and whatever else you like it yours -- nuts, raisins, brown sugar, whatever. Roll it up from the narrow end then pinch it all together and put the seam on the bottom. Let it sit for about an hour, hour and a half then follow the "normal" baking instructions in the Master Recipe. Don't forget your slices in the top before you bake it!
- I do need to let you know that when I made this, I used the excess from some lovely spiced walnuts my sister made for Christmas. There was a lot of the butter/spice/brown sugar mixture leftover from the nuts, so I just scraped out the pan, and smeared it on the rolled dough. It tasted super duper yummy, but there was a LOT of butter...more than I realized, and it melted out all over my overturned cookie sheet! It was a bit of a mess. Next time I'll have more control over how much butter I use. :-)
- I rolled out the dough like I did for the Cinnamon Rolls-ish, but the first time around, baby brain took over, and I totally lost my memory on what goes into a calzone. Silly me put sauce in it! What in the world? Since I goofed on the first one (It wasn't bad, but wasn't great.), let me share with you how I did the second.
- For the filling, I used about a half cup of yogurt (I know, I know, my baby sister is giving me a seriously rough time for all the things I'm substituting yogurt for!) and mixed in an egg, parmesan cheese, and a cheese blend. I spread that on the left half of the dough and then sprinkled a great mound of mozzarella cheese and spices over the top. (My favorite spice blend to use is the Spice Islands garlic bread dipping spices. Yummy! For those of you in Siloam Springs, you can get this for a song at the Allen's Outlet. I think it cost me $0.70 the last time I was there. I got six!) Fold the other half over and seal the edges with a fork and make three slices in the top.
- I will repeat -- the dough is STICKY. The first time I made the calzone, I did it on a flexible cutting board and had to put the parchment paper on the calzone then the cookie sheet and flip it all over. It was a bit of a juggling act. I'm so very glad there was no one here with a camera! The second time I made it, I did it on parchment paper thinking that would take care of it...it was still pretty sticky and peeling the dough that I was trying to fold over was quite a messy trick. I don't have the answers on this. If you have any suggestions (aside from just more flour), let me know! :-)
- Bake it according to the Master Recipe. Depending on how big you make it, you'll have to adjust your baking time. My second calzone was bigger than a pound, so I baked it about 5 minutes longer.
Happy Easy Bread Making!