The Party Shop www.the party-shop.com Rue de Neuchâtel 3 - 1201 Genève
La Gaité lagaite.ch Rue de la Rôtisserie 13, 1204 Genève
American Food Avenue www.americanmarket.ch chemin de la Mairie 7, 1223 Cologny
Calzone pumpkins
1 Box Krusteaz Italian Herb Flatbread Mix
1 cup warm water (115-125 degrees F)
1/4 cup vegetable oil
1 cup ricotta cheese
1 1/2 cup freshly shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
pinch of salt
1 egg
3/4 cup pizza sauce
Supplies:
3 silicone pumpkin molds (each with 6 cavities)
Instructions
Stir together the Krusteaz Italian Herb Flat Bread Mix with the packet of yeast that is enclosed.
Stir in the warm water and vegetable oil until the dough forms a ball.
Cover with plastic wrap and let sit for 25 minutes.
Meanwhile, preheat oven to 350 degrees.
Make the calzone filling by stirring together the ricotta, mozzarella, Parmesan, salt and egg.
When the dough is ready, wet your fingers then pinch off heaping tablespoon sized pieces of dough, and press into each pumpkin cavity in the silicone mold. Fill all 18 cavities.
Spoon 1 tablespoon of pizza sauce into each pumpkin cavity. Equally divide the three cheese calzone mixture among pumpkins.
Divide remaining dough into 18 pieces. With wet fingers, flatten a piece of dough out and press over the calzone filling. Pinch the edges together to seal. Repeat.
Bake for 18-20 minutes until golden brown on top. Pop the calzones out of the molds and place them on a baking sheet with the browned side down. Continue to bake for 4-8 minutes until the tops brown. If needed, you can even turn the pumpkins on their sides to continue to brown them.
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