Moto Calzone
Italian-style Mangalitsa meat (below)
Signora Italian Sauce
Sourdough crust (below)
Mozzarella cheese
Onion, chopped
Olives, sliced
Roll out sourdough to about 6” rounds, 1/4” thick. Smear 1-2 T Signora Italian sauce on half. Top with 1-2 scoops meat. Top with diced mozzarella, onions, olive, chopped fresh herbs. Fold other half of dough over forming half Danger Moon. Bake at 350 degrees F for 25-35 minutes.
Hold in hand and munch down. Careful, hot!
Sourdough Moto Dough
1-3 cups Sourdough starter
2 cups AP flour
2 cups Bob’s Red Mill whole wheat pastry flour
1 tsp salt
Mix all together, adding more flour if necessary (1/2 cup/time), until soft dough forms. Knead for 5 minutes. Meanwhile, grease large glass or pottery bowl. When dough is finished kneading, roll ‘ball’ of dough in bowl to grease it. Cover and place in warm place to let rise for 3-5 hours.
Mangalitsa Italian style meat
Ground Mangalitsa
Onions, diced
Garlic, minced
Italian herbs
Red Pepper Flakes
Garlic powder *optional
Onion powder * optional
Heat 1 T lard in cast-iron pan. Add chopped onions, cooking til almost soft. Add minced garlic, stir and brown. Add Italian herbs, heat a minute. Add ground Manglitsa and cook over high heat for a few minutes, break up while stirring. Add red pepper flakes and optionals at this time. Cover, turn off heat and let sit for up to 10 minutes.
Signora Italian Sauce
Sourdough crust (below)
Mozzarella cheese
Onion, chopped
Olives, sliced
Roll out sourdough to about 6” rounds, 1/4” thick. Smear 1-2 T Signora Italian sauce on half. Top with 1-2 scoops meat. Top with diced mozzarella, onions, olive, chopped fresh herbs. Fold other half of dough over forming half Danger Moon. Bake at 350 degrees F for 25-35 minutes.
Hold in hand and munch down. Careful, hot!
Sourdough Moto Dough
1-3 cups Sourdough starter
2 cups AP flour
2 cups Bob’s Red Mill whole wheat pastry flour
1 tsp salt
Mix all together, adding more flour if necessary (1/2 cup/time), until soft dough forms. Knead for 5 minutes. Meanwhile, grease large glass or pottery bowl. When dough is finished kneading, roll ‘ball’ of dough in bowl to grease it. Cover and place in warm place to let rise for 3-5 hours.
Mangalitsa Italian style meat
Ground Mangalitsa
Onions, diced
Garlic, minced
Italian herbs
Red Pepper Flakes
Garlic powder *optional
Onion powder * optional
Heat 1 T lard in cast-iron pan. Add chopped onions, cooking til almost soft. Add minced garlic, stir and brown. Add Italian herbs, heat a minute. Add ground Manglitsa and cook over high heat for a few minutes, break up while stirring. Add red pepper flakes and optionals at this time. Cover, turn off heat and let sit for up to 10 minutes.