Snake Bite Calzone Recipes

Steps:

• 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.

Steps:

• Heat oven to 350°F.
• Unroll dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
• Cut 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.
• Beat egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.
• Bake 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
• Serve calzone with the sauce.

Steps:

• Pour the beer into a pint glass. Add the cider and currant syrup. Serve without a garnish.

Steps:

• Dissolve the sugar in the warm water in the bowl of a stand mixer fitter 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°F (27 to 35°C)) until doubled in volume, about 1 hour.
• Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green peppers, and mushrooms in a large bowl, and set aside.
• Preheat oven to 375°F (190°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 strips, 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 water, and brush the egg wash over the calzone.
• Bake in preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Steps:

• Cook sausage and pepper in a large skillet over medium heat, stirring to break up sausage, until cooked through, about 6-8 minutes.
• Remove from heat; stir in parsley and marinara sauce; cool to room temperature.
• Preheat oven to 400°.
• On a lightly floured surface, roll out 1 puff pastry sheet into a 14 inch square.
• Cut into sixteen 3 ½-inch squares.
• Place1 tablespoon filling and 1 teaspoon cheese in center of each square.
• Lightly brush edges of square with water.
• Fold opposite corners of squares together to form triangles; crimp with fork to seal.
• Place on ungreased cookie sheet; repeat with remaining pastry sheet and filling.
• Lightly brush each calzone with olive oil.
• Bake for 10-12 minutes or until puffed and lightly browned.
• Serve immediately with warmed marinara sauce.