烘焙
由 CookWhatHK0 次收藏
平底鑊煎卡宗以橄欖油麵糰包入番茄醬、火腿同亞沙高芝士，摺成半月形落鑊煎至兩面金黃。
喺碗入面，將中筋麵粉、牛奶、鹽同橄欖油混合。搓揉至麵糰光滑。搓成圓球，量好重量，分成 8 等份（每份約 82 克）。每份搓成圓球，靜置 15 分鐘。
In a bowl, combine the flour, milk, salt, and olive oil. Stir these ingredients until they are uniformly mixed, then knead the mixture until you achieve a smooth dough. Form the dough into a ball, weigh it, and then divide it into 8 equal portions (each weighing about 2.9 ounces or 82 grams). Roll each portion into a ball and let them rest for 15 minutes.
喺小煲入面，將橄欖油連皮蒜頭加熱。加入番茄蓉、鹽、砂糖同牛至，拌勻。煮約 8 分鐘至稍微收汁。
In a saucepan, warm the olive oil along with the unpeeled garlic clove. Add the tomato puree, salt, sugar, and oregano, stirring everything together. Cook this mixture for about 8 minutes, or until it has slightly thickened.
喺輕微撒粉嘅枱面上，用擀麵棍將麵糰球擀成約 24 厘米直徑嘅薄圓形。將番茄醬舀在圓形下半部，邊緣留約 1 厘米空間。上面加上芝士片同芝士絲。
On a lightly floured surface, use a rolling pin to flatten one of the dough balls into a thin circle, roughly 9 1/2 inches (24 cm) in diameter. Spoon some of the made tomato sauce onto the lower half of this circle, making sure to leave about 1/2 inch (1 cm) clear around the edge. Top the sauce with both the sliced cheese and the shredded cheese.
將麵糰對摺蓋住餡料。用手指用力捏合邊緣封口，沿邊摺出小摺痕。
Fold the dough over the filling to create a half-moon shape. Firmly press the edges together and then crimp them with your fingers to create a good seal, forming small folds along the perimeter.
將不粘鑊以中火加熱。每面煎 4-5 分鐘，然後上桌。
Heat a nonstick skillet over medium heat. Cook the calzones for 4 to 5 minutes on each side. Once cooked, serve them immediately.
