Don’t you love products that can do more than one thing? I think there is no word more exciting than the word “multi-functional.” Think of all the toys you had as a kid. Transformers, Lego’s, Tinker Toys. All of these were multi-functional products!
It’s that “multi-funtional” mentality that has led to my great love of one of Honeyville’s already popular product, our Scone Mix. Many of you already know this product and have baked up a few of those deliciously fried scones yourself. But only making scones with this mix is like telling Michelangelo he can only use a crayon. There’s so much more it can do! We’ve already showed you how you can use it to make warm, delicious Apple Pie Pockets, but even that isn’t enough. Prepare to take this mix to the next level of multi-function with this amazing Calzone recipe! Enjoy!
3 cups Honeyville Gourmet Scone Mix
2 1/2 tsp Dry Active Yeast
1 cup Warm Water
2 tsp Chef Tess Romantic Italian Seasoning
Ingredients (Calzone Filling):
4 Tbsp Honeyville Tomato Powder
1 cup Honeyville Freeze Dried Ham
1/2 cup Honeyville Freeze Dried Bell Peppers
1/2 cup Honeyville Mushrooms
1/2 cup Honeyville Freeze Dried Mozzarella
Preheat Oven to 375 degrees.
Add 2 1/2 tsp Dry Active Yeast to 1 cup warm water and let yeast activate. In a separate bowl, combine 3 cups Scone Mix with 2 tsp Romantic Italian Seasoning and whisk together.
Once Yeast begins to bubble, add to dry mix and mix until dough is sticky. Cover and let rise for 30 minutes.
As dough is rising, rehydrate freeze dried products for calzone stuffing.
In a separate bowl, mix 4 Tbsp Tomato Powder with 1 cup of water and blend until the mix is a pasty texture. (I like to add a tsp of the Romantic seasoning to the tomato powder to give it some spice!)
Remove dough from bowl and roll out on a floured countertop.
Once dough is completely rolled out, cut dough down the middle so that you have 2 large calzones.
Spread tomato powder on one side of calzone dough.
Add Ham, Bell Peppers and Mushrooms.
I like to sprinkle the Romantic Italian seasoning over the top before I add the cheese.
Add cheese, and fold over the top.
Once top is folded over, take a fork and pinch down the sides that are folded. This will keep your calzone stuffing from shooting out the sides during baking.
Repeat for the other calzone.
Cook at 375 degrees for 15-20 minutes, or until tops are a golden brown.
Remove and serve! This recipe will make 2 very large calzones!
A scone mix that also makes Calzones? You better believe it does! Isn’t multi-functional cooking awesome!?