Sunday, September 19, 2010

Calzone Cupakes

I love everything in cupcake form, which is why I immediately jumped on the Cupcake Calzone recipe the moment it was spotted. Created by the Cupcake Project, below is my slightly modified version:

Yield: 12 calzone cupcakes

1. Prepare your favorite dough.
Cupcake project recommended Pizza Dough, however, I found I preferred the longer dough setting on my breadmaker.
  • 3/4 C water
  • 1 tbsp garlic olive oil (I used regular extra virgin olive oil.)
  • 1 tsp salt
  • 2 1/2 C flour (if making whole wheat, use 1/2 cup whole wheat flower and 2 cups white flower)
  • 1 3/4 tsp yeast
Put all ingredients in a bread machine on the dough cycle according to the instructions for your model.

2. Prepare your favorite calzone filling.
  • 1/2 large zucchini, roughly chopped
  • 1/2 large onion, roughly chopped
  • 1 clove garlic, minced
  • 1 tsp ground coriander
  • juice of 1 lime
Mix everything together.

3. Prepare the calzone cupcakes.
  • Filling (from above)
  • 2 C shredded mozzarella cheese
  • 1 C crumbled feta cheese
  1. Preheat oven to 450 F.
  2. Roll out the pizza dough about 1/4" thick and line the bottom and sides of the indentations in a cupcake tin.
  3. Put a thin layer of shredded mozzarella cheese on top of each piece of dough.
  4. Fill the cupcake with the filling.
  5. Top with another thin layer of mozzarella cheese and some crumbled feta.
  6. Top each cupcake with another piece of pizza dough and press firmly around the edges of the cupcake to seal it (as shown below). If necessary, use a butter knife to cut off any excess dough.
  7. Bake for 14 minutes. Don't turn off your oven yet. You'll need it for the next step.
4. "Frost" the calzone cupcakes.

  • Hot unfrosted calzone cupcakes (from above).
  • 1 C pasta or pizza sauce
  • 12 slices of mozzarella cheese
  • 1/2 C shredded mozzarella cheese (optional)
  • 12 cherry tomatoes
  • Transfer the hot calzone cupcakes to a cookie sheet lined with parchment paper.
  • Spoon a small amount of sauce on top of each cupcake.
  • Use a cookie cutter or the rim of a glass to cut the mozzarella into circles that cover the top of the cupcake (as shown below) and place the cheese on top of the sauce.
  • If desired, top the cheese circles with a small amount of the shredded cheese. This makes the top of the cupcake look a bit bumpier - like it has sprinkles.
  • Put the cookie sheet of cupcakes back into the oven for one minute or until the cheese is just melted.
  • Remove from the oven, top with cherry tomatoes, and serve warm.

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