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I wanted to make some sort of spooky bread for Halloween and came up with the idea of baking a calzone in the shape of a snake. I combined egg yolks with food coloring (and made several colors) and painted it to make a colorful striped snake. It was a hit with the kids!
Ingredients
- white sugar: 1 tsp
- warm water (110 degrees F/45 degrees C): 1 cup
- active dry yeast: 1 pack (.25 ounce pack)
- olive oil: 2 Tbsp
- ½ teaspoons kosher salt: 1 piece
- all-purpose flour: 3 cups (divided)
- ricotta cheese: 1 cup
- mozzarella cheese: 2 cups (shredded)
- Parmesan cheese: 0.25 cup (to taste, grated)
- pepperoni: 1 pack (4 ounce pack, sliced)
- fresh parsley: 1 Tbsp (chopped)
- italian seasoning: 0.5 tsp
- black olives: 0.5 cup (sliced, optional)
- green bell pepper: 0.5 piece (cut into strips, optional)
- fresh mushrooms: 0.5 cup (sliced, optional)
- egg: 1 piece
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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Dissolve sugar in warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast over water, and let stand for 5 minutes until yeast softens and begins to form a creamy foam. Stir in oil, salt, and 2 cups of flour; 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 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.
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Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
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Combine ricotta, mozzarella, Parmesan cheese, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl; set aside.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Punch down dough; roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon filling mixture down the center of dough strip, leaving about 1 inch on all sides for sealing. Pull edges of dough together; pinch to seal and form a long, filled roll. Place roll, seam-side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat egg in a bowl with 1 tablespoon of water; brush egg wash over calzone.
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Bake in the preheated oven for 30 to 35 minutes, until calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
