On my drive to the other farm today, I have been listening to a BBC Food Program podcast covering a Sourdough library in Europe. I’m simply intrigued and slightly obsessed by the topic.
I mean they have a bread museum !!!!
and I say excitedly to the family “I would love to go visit that!”
And I could tell from the silence around me, I am definitely on my own.
There are those of us who eat the bread and then there are those of us who totally geek out on the bread🤷♀️
I mean, did you know that when a woman tends a sourdough starter, her sourdough starter will actually contain a bacteria called lacto bacillus kimchi but a sourdough starter tended by a man does not contain that specific bacteria?
fascinating I tell you!
Pictured below is my sourdough pizza dough turned into calzones or homemade pizza pockets:
BBQ Turkey Calzones
For the filling, in a large bowl mix
equal parts bbq sauce and pizza sauce (1 cup each is a good place to start
Add in :
2 cloves of minced garlic,
1 diced red onion,
1 Diced red pepper,
1 cup Shredded mozzarella cheese,
A bit of Parmesan
2 cups of chopped turkey
Shape one batch dough into four small circles and put filling inside the circle on one half. Fold over and crimp edges. Bake at 375 degrees on a pizza stone for 15-20 minutes . Brush with olive oil as soon as they are out of the oven.
Perfect for lunch boxes or on the go….keep this one in your back pocket for Thanksgiving leftovers.
(I use a sourdough pizza dough recipe from fellow Nova Scotian Ashley Turner @Turnerfarm . I’ve used a lot of pizza dough recipes over the years, but this one’s one of my favorites. And it quadruples nicely for extra dough in the freezer.)
Love Jenn xx