Michelle 7In the (Crab) Cal-Zone
April 21st 2008 21:26
This past weekend I took my son to meet Cal Ripken, Jr. at a book signing down in Virginia. Earlier in the week we had gone to see the pope (just doing a drive-by in his Popemobile - we didn't score tickets to the mass at Nationals Stadium or anything), but Cal Ripken was a much bigger deal. We even exchanged a few words - my son said told him we had a dog named after him (we do, Cal Ripken the dog has been with me since before Frankie Joe was born), he asked what kind, I said Chow-Husky mix. And we got a picture, too, and I've been going around saying "wow, I met Cal Ripken!" for the past two days. I mean, he is the whole reason I love baseball, and he is everything that is good about it. And probably a much nicer person than the Pope, too.
Anyway, since I am still in the Cal Zone, I thought I would post a recipe for calzone. And not just any calzone, either - these are crab calzone, in honor of our state crustacean. (Maryland, not DC - I have a foot in both, almost literally at present as I live and work right on the border.) And flavored with Old Bay, as well - if it isn't the state condiment, it might as well be. Just like Cal Ripken is kind of like the secular patron saint of Maryland.
Crab Calzone
1 package hot roll mix
1¼ cup hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 ounces softened cream cheese
½ lbs. crab meat (from Maryland blue crabs, if you can get it, which you probably can't if you don't live here)
4 green onions, chopped
1 garlic clove, minced
1 tsp. dried parsley (or 1 tbsp. fresh, chopped fine)
½ tsp. Old Bay seasoning (or more to taste)
Combine flour mixture and yeast from hot roll mix in large bowl. Stir in water and oil until moistened. Turn dough out onto a lightly floured surface. Shape into a ball with greased hands, and knead for three minutes or until no longer sticky. Divide the dough into ten equal parts, then cover the dough balls loosely with plastic wrap and cloth towels. In a medium bowl, combine the remaining ingredients and mix well. On a lightly floured surface, roll each ball of dough out into an eight-inch circle. Spoon 1/3 cup of filling over half of the dough to within 1" of the edge. Brush the edge with water, then fold the dough in half over the filling, pressing the edges to seal. Place calzones on a greased cookie sheet, and brush them lightly with oil. Bake at 400 degrees F. for 25 to 30 minutes, or until brown.
Serve with a Natty Bo, Hon.
Go O's!
Anyway, since I am still in the Cal Zone, I thought I would post a recipe for calzone. And not just any calzone, either - these are crab calzone, in honor of our state crustacean. (Maryland, not DC - I have a foot in both, almost literally at present as I live and work right on the border.) And flavored with Old Bay, as well - if it isn't the state condiment, it might as well be. Just like Cal Ripken is kind of like the secular patron saint of Maryland.
Crab Calzone
1 package hot roll mix
1¼ cup hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 ounces softened cream cheese
½ lbs. crab meat (from Maryland blue crabs, if you can get it, which you probably can't if you don't live here)
1 garlic clove, minced
1 tsp. dried parsley (or 1 tbsp. fresh, chopped fine)
½ tsp. Old Bay seasoning (or more to taste)
Combine flour mixture and yeast from hot roll mix in large bowl. Stir in water and oil until moistened. Turn dough out onto a lightly floured surface. Shape into a ball with greased hands, and knead for three minutes or until no longer sticky. Divide the dough into ten equal parts, then cover the dough balls loosely with plastic wrap and cloth towels. In a medium bowl, combine the remaining ingredients and mix well. On a lightly floured surface, roll each ball of dough out into an eight-inch circle. Spoon 1/3 cup of filling over half of the dough to within 1" of the edge. Brush the edge with water, then fold the dough in half over the filling, pressing the edges to seal. Place calzones on a greased cookie sheet, and brush them lightly with oil. Bake at 400 degrees F. for 25 to 30 minutes, or until brown.
Serve with a Natty Bo, Hon.
Go O's!
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