Re: Calzone - Alissa Cohen - Dough help for Recipe below

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The dough is dehydrated. Put all ingredients together in food processor for the dough. Place in dehydrator to dry. Now follow the assembly part of recipe. This is how I did it. carolG <cgiambri@...> wrote: Living Raw with Alissa Cohen Per Alissa Cohen...at gliving.tv. She wrote below

..... Calzone This is a combination of three recipes: Burger Buns (doubled and altered a bit), Spinach Dip, and Mozzarella Cheese.Start with the Cheese, In a food processor, blend all of the mozzarella cheese ingredients together until its completely smooth.Next, make the Spinach Dip. In a food processor again, blend all of the ingredients for the spinach dip together until smooth.Next is the Marinated Veggies. Marinate the broccoli and mushrooms in the olive oli and sea salt for about 20

minutes or until the dough is done in a few hours.Now lets Assemble the Calzone1. Remove one sheet of crust( the dehydrated dough) from the dehydrator and spread the entire mixture of Mozzarella Cheese on top of the crust.2. Place the spinach dip on top of the mozzarella cheese that is now on top of the crust. ( These layers will be thick!)3. Drain the marinated veggies and place these on top of the spinach dip.4. Remove the other "half" of the crust from the dehydrator. With a very large spatula and with your hands flip the crust onto the top of the "loaded" crust.5. You will have to push this down a bit and may have fillings seeping out. That is

okay.6. With your fingers, go around the sides of the calzone and pinch together the crust. You may have to wipe away any filling that is leaking out as you pinch. Just be sure to close the sides well.7. Dehydrate your assembled calzone at 105 degrees for 14 to 18 hours.This will stay in the refrigerator for a day or two but is really great warm, straight out of the dehydrator.Notes: If you see the crust breaking of splitting, try to repair that before it goes back into the dehydrator by using your fingers and a bit of water to smooth it out. You will have to remove a few sheets to fit the assembled calzone into the dehydrator. You can re-warm your calzone by putting it back into the dehydrator for an hour or two before serving. Recipe Credits:Recipe by Alissa Cohen Alissa's Recipes on GreenChefs.tv are from her Amazing Book and DVD Living on Live Food (Living on Live Food Book - 254 Recipes - 543 Pgs - 5 Lbs - 32 Chapters) Ingredients Dough 4 Cups Sprouted Buckwheat 1 1/2 Cups Soaked Flax Seeds 3/4 Cup

Olive Oil 1 1/2 Cups Carrpts 2 ClovesGarlic 1 teaspoons Curry 1 teaspoons Rosemary 1 teaspoons Thyme 2 teaspoons Sea Salt Mozzarella Cheese 1 Cup Macadamia Nuts 1 Cup Cashews 2 Tablespoons Bragg Liquid Aminos 1 1/2 Tablespoons Lemon Juice 1/2 CupWater Spinanch Dip 4 Cups Spinach 1 Large Avocado or 1 1/2 small Avocados 1/2 Tablespoon Lemon Juice 1/2 teaspoons Herbamare Seasoning Salt Marinated Veggies 1 Cup Broccoli, diced 1 Cup Mushrooms, diced 1/4 Cup Olive Oil Dash Sea Salt Suzanne <suziesgoats@...> wrote: Terri, I was just looking for it for Carol... don't know... I'll do some searching unless Carol or Shari know..

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