RITZ crackers have a comfortable, light flaky crumble texture and buttery rich flavor. After deep frying, the crackers have created an astonishingly crunchy texture with breadcrumbs and a rich backbone in the palate.
December 10, 2018
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Yoshiharu Sogi
Wine & Food Pairing Catering
Sonoma, Calif.
Description: Handy size calzone, easy to make and serve. Offering as a sandwich substitution, so good for lunch, snack or bar menu.
Servings: 12 (1 piece per serving)
INGREDIENTS
3 cups bread flour
1 cup water for dough
2 tablespoons olive oil
1 teaspoon sugar
2 tablespoons dry yeast
3 tablespoons water for yeast
13.7 oz. (1 box) RITZ CRACKERS (Everything crushed coarsely)
1 1/2 cups panko bread crumbs
1 egg
6 ounces pizza sauce
2 tablespoons Italian seasoning
1 teaspoon hot chili pepper
6 oz Italian salami or pepperoni
2 tablespoons olives, sliced
12 ounces mozzarella cheese
6 ounces cheddar cheese
12 fresh basil leaves
1 quart vegetable oil for deep frying
DIRECTIONS:
In a medium bowl, dissolve yeast and sugar in warm water. Let it settle until it becomes creamy (about 10 minutes).
In a small mixing bowl, stir together (a little less than 1 cup) lukewarm tap water, the yeast/sugar mixture, olive oil, and flour. Knead together until it is well mixed, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead dough again for 3 minutes. Cut into 12 equal pieces and shape each into a ball. Place them on a heavily floured tray, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for calzone.) until almost tripled in size.
To make the calzone, place each dough ball on a separate heavily floured surface and use your palm and fingers to stretch it approximately to 5 inches in diameter, half inch thickness.
Mix Italian seasoning and chili pepper into pizza sauce, spread on dough, then top with salami, olives, both cheese and basil leaves.
Beat egg, then brush onto rim of the dough, fold in half to make half-moon shape. Pinch the rim to close. Fold over the rim slightly and pinch again to close dough completely.
Brush egg on dough, then add crushed cracker crumbs to all surface area. Do so gently to maintain half-moon shape and fluffiness.
Prepare deep fry oil in deep pot on medium heat 325 F, deep fry until golden brown (about 5 minutes). Flip it over, then repeat until golden brown.
Remove from deep fry oil and rest on paper towel to remove excess oil. Then it is ready to serve.
