This was supper tonight. A couple days ago, my high school friend Tiffany asked me to help her find a good Alfredo sauce recipe. That she had tried a few and never liked them. I was already planning to test the copycat recipe for Olive Gardens sauce. So, I decided that would be supper tonight. But, this morning I saw a calzone recipe on Facebook, and had a hankerin for that. So, I decided I would do both. Test the Alfredo recipe, and put it in my calzone. The Alfredo recipe can be found here: topsecretrecipes/Olive-Garden-Alfredo-Pasta-Copycat-Recipe.html I cut it all in half, since I am cooking for just myself. And I did half heavy cream, half milk. Just to make it a little healthier. Not that it helps much, but every little but counts. The one thing I would implore you to NOT do is use the green can of Parmesan. The one you find in the pasta aisle that you sprinkle on spaghetti. It has non clumping agents in it, and will ruin your attempt at making Alfredo, carbonara, or any sauce-ish recipe you put it in. Either but it whole and grate it yourself, or get a good quality like the one in the pic. It will make all the difference in the world, I promise. As for the dough, I got the recipe from another junior high friend, Carrie. This is the way I did it: 1 cup warm water 1 T. White sugar 1 T. Extra virgin olive oil 1 T. Yeast Stir it all together and let it sit 5 or so minutes, until the yeast starts to foam. 2 1/2 cups all purpose flour 1 t. Salt Whisk salt and flour together. (Salt by itself tends to inhibit the yeast) Add flour/salt mixture to mixer with dough hook, or a bowl if you are making by hand. Incorporate and knead until smooth. Let it rest while preheating oven. I dont have a pizza stone. What I did was move rack to upper 1/3 of oven and preheat to 550 degrees. This dough made enough for 4 servings for me. Dough freezes well, so I portioned and threw it in the freezer for another time. Rolled out dough and brushed a little olive oil on it to keep sauce from soaking in. Put sauce and spread around. Then a hand full of mozzarella. (In the case of making this,preshredded part skim cheese works way better than fresh mozzarella, due to the moisture content.) Folded over and crimped dough well, to keep it from coming apart. Cut a couple vent holes, brushed with olive oil and a little sprinkle of salt. Placed on greased baking sheet. Put on top rack in the oven for 8 minutes. And it was PERFECT! Serve with a side of warm marinara or pizza sauce. Perfectly melty and warm and tasty. Bonus is that I have enough Alfredo left for some pasta this weekend. Hope you enjoy. If you make it, please let me know how it turned out.
Posted on: Sat, 16 Aug 2014 03:07:27 +0000
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