10.20.2011

Calzone or Homemade Hot Pocket?

Recently inspired by the arrival of the Food Network Magazine October 2011 edition, I decided to see what the difference in technique was between a homemade hot pocket and a calzone.

The difference between the yummy insides was obvious – red sauce in the calzone. The difference in exterior called for refrigerated French bread dough vs. refrigerated pizza crust dough, but the process was very much the same.







So off I went to serve homemade ham and cheese hot pockets one night and homemade calzone just a few nights later. The homemade hot pocket was definitely easier, simply because there was less in it. Although the pizza dough was far superior to the French bread dough – the pizza dough didn’t pull apart on me before I could really get things going!









The verdict – they both tasted great and HH said “yes” to serving either anytime soon! The only problem…I can’t put my hands on the pesky recipe! I had it just a few weeks ago and now it’s disappeared into the recipe black hole! Son of a biscuit! Well, it will turn up soon, I’m sure.




CROQUE MONSIEUR POCKETS
FOOD NETWORK MAGAZINE OCTOBER 2011

Ingredients
• 1 cup grated gruyere cheese (about 3 ounces)
• 1 cup deli-sliced ham, chopped (about 4 ounces)
• 2 teaspoons dijon mustard
• 1/8 teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• Vegetable oil, for brushing
• All-purpose flour, for dusting
• 1 11-ounce tube refrigerated French bread dough
• 1 large egg

Directions
Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Serves 4

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