This month’s Food n Flix pick was Moonrise Kingdom hosted by Elizabeth at Literature and Limes.
The movie was surprisingly slow paced. I enjoyed the overly excitable scouts, but the rest was rather “blah”. There was not an abundance of food in this film (though I’m not one to judge, having chosen Jaws last month).
I decided to take inspiration from the scouts. In my experience scouts are all about creating innovative meals that can be cooked over a campfire (because there are only so many hot dogs one can eat on a week-long campout).
My version is cooked over a propane grill rather than the traditional wood fire since our backyard fire pit rusted through last year and we haven’t replaced it since my area is in the middle of a severe drought, so burning things isn't the greatest idea right now. Plus, temperature control is much easier on the grill.
I made two different versions of these today. I was craving ham & cheddar, while Spud was hoping for pizza filling. So, I satisfied my craving and since I had all the ingredients on hand I also made what we refer to as a T-Rex or and all the meats pizza. I didn’t add any sauce to this, but dipping sauce would be a great addition!
The kids are already begging me to make these again - I’d say they were a hit!
Foil Packet Calzones
2 cups flour, divided
2 ¼ tsp instant/quick rise/pizza yeast (1 envelope)
1 tsp sugar
¾ tsp salt
2/3 cup warm water (120 degrees F)
3 tbsp olive oil
Ham & Cheddar Filling
Cheddar cheese cubes
Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer. Add the water and oil and mix on low until combined.
Slowly add in the remaining flour until the dough forms a ball. Switch to the dough hook, continuing to mix on low, for 4 minutes. Keep adding flour, bit by bit until the dough is no longer sticky (slightly tacky is ok).
Alternately, mix the ingredients in a large bowl with a spoon. Then turn out onto a countertop and slowly knead the remaining flour into the dough, kneading for an additional 6 minutes (makes approximately 1 pound of dough).
Divide the dough into 6 equal portions. Roll or press each portion flat. Add desired fillings to the center of the dough, then pinch to seal.
Spray a double piece of foil liberally with non stick cooking spray. Place the calzone in the center and spray again. Carefully fold the foil around the calzone (leave a little room for the dough to expand.)
Preheat the grill to medium heat. Place the foil packets on the grill and cook for about 15 minutes, turning several times during cooking, until the bread is browned and cooked through. Remove the foil and serve.
I love where you took the inspiration! When I was a scout, these would have been perfect after a day of swimming and hiking!ReplyDelete
Looks delicious! Just want to make sure I'm understanding the directions: the dough doesn't rest or rise after kneading?ReplyDelete
Correct, this dough can be used right away. It rises as it cooks.Delete
Love the idea of cooking the calzones in foil on the grill. Thanks Amy.ReplyDelete
I searched some scouting recipes but ended up with corn. I love these. Great recipe for this film.ReplyDelete