Halloween Spooky Calzone Snake
Not only desserts attract people's attention at Halloween party, try this delicious cheesy oozy calzone snake, everyone will love it!
Yield
14 servingsPrep
25 minCook
40 minReady
2 1/6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough | |||
| 1 | teaspoon |
white vinegar
|
|
| 1 | cup |
water
warm |
|
| ¼ | ounce |
yeast, active dry
1 package |
|
| 2 ½ | tablespoons |
olive oil
|
|
| 1 ¼ | teaspoons |
salt
or more as needed |
|
| 3 | cups |
all-purpose flour
or you can use 2 cups white flour and 1 cup whole wheat flour |
|
| For the filling | |||
| 1 | cup |
ricotta cheese
prefer low-fat |
|
| 2 | cups |
mozzarella cheese
prefer low-fat |
*
|
| 3 | tablespoons |
Parmesan cheese
or as needed |
|
| 4 | ounces |
pepperoni slices
1 package |
*
|
| 2 | tablespoons |
parsley leaves
freshly chopped, or basil |
|
| ½ | teaspoon |
italian seasoning
|
*
|
| ⅓ | cup |
black olives
sliced |
*
|
| 1 | small |
green bell peppers
cut into strips, or you can use red, yellow or orange |
|
| ½ | cup |
mushrooms
freshly sliced |
|
| For the egg wash | |||
| 1 | tablespoon |
water
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough: | |||
| 5 | ml |
white vinegar
|
|
| 237 | ml |
water
warm |
|
| 7.2 | ml/g |
yeast, active dry
1 package |
|
| 38 | ml |
olive oil
|
|
| 6.3 | ml |
salt
or more as needed |
|
| 7.1E+2 | ml |
all-purpose flour
or you can use 2 cups white flour and 1 cup whole wheat flour |
|
| For the filling: | |||
| 237 | ml |
ricotta cheese
prefer low-fat |
|
| 473 | ml |
mozzarella cheese
prefer low-fat |
*
|
| 45 | ml |
Parmesan cheese
or as needed |
|
| 115.6 | ml/g |
pepperoni slices
1 package |
*
|
| 3E+1 | ml |
parsley leaves
freshly chopped, or basil |
|
| 2.5 | ml |
italian seasoning
|
*
|
| 79 | ml |
black olives
sliced |
*
|
| 1 | small |
green bell peppers
cut into strips, or you can use red, yellow or orange |
|
| 118 | ml |
mushrooms
freshly sliced |
|
| For the egg wash: | |||
| 15 | ml |
water
|
|
| 1 | large |
eggs
|
|
Directions
Dissolve the sugar in the warm water in a large bowl.
Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Add the oil, salt, and 2 cups of flour, and kneed the mixture until forms a wet dough.
Then add the remaining 1 cup of flour, ¼ 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 damp 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.
Mix together 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℉ (190℃) F (190 degrees C). Line a baking sheet with parchment paper or cooking spray.
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.
Arrange the roll, seam side down, onto the prepared baking sheet 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 for 30 to 35 minutes, until the calzone is golden brown.
Let cool for a few minutes until you can handle
Cut into individual slices.
