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CathyZ and Marilyn...and anyone else!! Do you have a good calzone recipe? Question...
- Thread starter cheezz
- Start date
Holy cow! Do you have a place to bake 350 calzones? According to this you can freeze them too. Maybe
do that to get a jump on things? Also if your 10 helpers are new to making calzones, the pictorial will give a good overview.
I once helped make pierogie for my friend's polish wedding. It was pretty amazing for bonding time. 1 day a week for 4 weeks, the ladies would gather to make them. Two people on dough, two people on fillings, four people on rolling duty, one person plopped the filling, and two people closed them. As the stages were complete, the ladies shifted to dish duty. They were all frozen. On the day of the wedding, someone cooked up all 1500 pierogie. I think I managed to get one. smileys/smile.gif Popular little things.
Until that point, I'd never been a part of a big assembly project like that. I bet the calzone making would be similar. Would love to know how many ovens you'll have access to to bake them all off in!
http://www.thekitchn.com/how-to-make-calzones-and-freez-151276
do that to get a jump on things? Also if your 10 helpers are new to making calzones, the pictorial will give a good overview.
I once helped make pierogie for my friend's polish wedding. It was pretty amazing for bonding time. 1 day a week for 4 weeks, the ladies would gather to make them. Two people on dough, two people on fillings, four people on rolling duty, one person plopped the filling, and two people closed them. As the stages were complete, the ladies shifted to dish duty. They were all frozen. On the day of the wedding, someone cooked up all 1500 pierogie. I think I managed to get one. smileys/smile.gif Popular little things.
Until that point, I'd never been a part of a big assembly project like that. I bet the calzone making would be similar. Would love to know how many ovens you'll have access to to bake them all off in!
http://www.thekitchn.com/how-to-make-calzones-and-freez-151276
cheezz, I would not do calzones. I would make Stromboli
I made Stromboli for 200 once and it worked like a dream. I don't have the definitive recipe (I make my own stuff up when it comes to the land of pizza) but here is a recipe from Emeril that looks pretty good- me myself I would add some tomato sauce to it and maybe either cut down the jalapeños or exchange them for pepperoncini.
This stuff tastes good hot, cold or room temp.
http://www.foodnetwork.com/recipes/emeril-lagasse/stromboli-recipe.html
I made Stromboli for 200 once and it worked like a dream. I don't have the definitive recipe (I make my own stuff up when it comes to the land of pizza) but here is a recipe from Emeril that looks pretty good- me myself I would add some tomato sauce to it and maybe either cut down the jalapeños or exchange them for pepperoncini.
This stuff tastes good hot, cold or room temp.
http://www.foodnetwork.com/recipes/emeril-lagasse/stromboli-recipe.html
Yes, doable.
One of the beauties of serving calzones in quantity is they are a fully contained item, as in, no muss or fuss involved in terms of slicing/cutting/serving portions at service time (provided the dough is sealed well to prevent the contents from leaking out)...they're a good "grab and go" item easy to plate up or serve from a buffet.
Also, you can make them and parbake then freeze which will reduce the amount of time needed to finish baking them at service time. Or bake off completely then reheat briefly to serve but my first choice would probably be to go the parbake route.
Another plus, calzones tend to stay hot longer once baked since the hot filling is contained inside the crust so the food won't tend to get cold quickly as can happen easily when serving this size group.
I'd say your challenges will be:
- storing or freezing that quantity
- baking at service time if you need to serve them all at once (how many ovens will you have?)
- keeping them from getting soggy at service time -- once baked you'll want to serve them right away. Don't have a recipe for you but I'd say to choose a sturdy dough recipe.
- consider making more calzones than your guest count if you'll be serving from a buffet OR have a server on the other side of the buffet table serving one calzone per person (limits surprises of running out of food if guests take more than one -- which they sometimes do at buffets). If doing sit-down plated service you have better control.
With 10 helpers the project sounds doable and could be a lot of fun once you get everything set up and ready to assemble. I currently work with several caterers preparing food in large quantities for big groups and would happily volunteer to help if I lived closer. smileys/smile.gif
One of the beauties of serving calzones in quantity is they are a fully contained item, as in, no muss or fuss involved in terms of slicing/cutting/serving portions at service time (provided the dough is sealed well to prevent the contents from leaking out)...they're a good "grab and go" item easy to plate up or serve from a buffet.
Also, you can make them and parbake then freeze which will reduce the amount of time needed to finish baking them at service time. Or bake off completely then reheat briefly to serve but my first choice would probably be to go the parbake route.
Another plus, calzones tend to stay hot longer once baked since the hot filling is contained inside the crust so the food won't tend to get cold quickly as can happen easily when serving this size group.
I'd say your challenges will be:
- storing or freezing that quantity
- baking at service time if you need to serve them all at once (how many ovens will you have?)
- keeping them from getting soggy at service time -- once baked you'll want to serve them right away. Don't have a recipe for you but I'd say to choose a sturdy dough recipe.
- consider making more calzones than your guest count if you'll be serving from a buffet OR have a server on the other side of the buffet table serving one calzone per person (limits surprises of running out of food if guests take more than one -- which they sometimes do at buffets). If doing sit-down plated service you have better control.
With 10 helpers the project sounds doable and could be a lot of fun once you get everything set up and ready to assemble. I currently work with several caterers preparing food in large quantities for big groups and would happily volunteer to help if I lived closer. smileys/smile.gif