It’s Oscar time! I’m not a big movie buff, so I’m not big into watching the show, but I do love a great Oscar viewing party with nibbles and fancy cocktails. I love any reason to gather around for hours of eating and drinking with television as background noise (e.g. the Super Bowl, award shows, pageant parties, and er, election results?) Today the #SundaySupper family is sharing recipes to get you through tonight’s parade of glamour, clips, speeches, song, sparkle, and dance. Thanks also to Katie of Ruffles and Truffles for hosting this fancy collection of recipes (and, btw, did you see the Sunday Supper video on DIY sparkle vases?!?).
I find myself back in the US once or twice a year and this means I’ve seen exactly ONE of the movies on the nominees list, The Grand Budapest Hotel. So, I guess I’m rooting for that? I haven’t even heard of any of the other films on any nominee list in any category except American Sniper. Boy, do I feel like I’m living under a rock when it comes to American pop culture. And, since the awards show starts at midnight GMT, I won’t be catching any of the show either, well at least not live. Tear.
Viewing party or not, I think you should give these Broccoli Calzones a try. They are a little heftier than other bite-sized snacks, but the veggie based filling means that you’ll still have stomach space to nibble on your favorite apps and desserts throughout the show. Or, if you are like me, portable pocket foods are perfect for munching on the couch – with my foodie magazines, which is exactly where I’ll be Sunday night before the #SundaySupper twitter chat!
What are you nibbling or sipping tonight?
- For the homemade dough: (or use store bought pizza dough)
- 3 ½ - 4 cups all purpose flour
- 2 teaspoons of salt
- 2 ½ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 ½ cups warm water
- 2 tablespoons olive oil, plus a little more for greasing the bowl
- For the filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 3-4 small Marguez sausages, chopped (optional)
- 1 medium sized head of broccoli
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ cup shredded mozzarella
- ½ cup tomato sauce
- Make the dough:
- In a small bowl, combine the yeast, water, sugar, and two tablespoons olive oil. Stir gently to dissolve the yeast and set aside.
- In large bowl, combine the flour and salt.
- Make a well in the flour (keeping the flour in the bowl) and once the yeast is starting to foam, pour the liquid into the well. Using a fork or butter knife, slowly incorporate the flour by circular motion to swirl the flour into the liquid.
- Once the flour is incorporated and the dough comes together, flour your hands and knead the dough until it is smooth and springy. (Tip: most recipes tell you to turn the dough onto a floured surface, but select a large enough bowl, and you can knead the dough right in the bowl, to save yourself the extra clean up)
- Once the dough is smooth and firm, drizzle a little more olive oil on the dough to coat, on all sides, the cover the bowl with plastic wrap and set aside in a warm, draft-free location to let the dough rise for 1-2 hours, until the dough doubles in size.
Meanwhile, make the filling:
- Chop the broccoli into small pieces. I like keeping and chopping the stems to add some extra crunch.
- In a medium skillet or frying pan, heat olive oil over medium heat.
- Add the onions, sausages, and garlic and cook for 5-7 minutes until the onions are soft and the sausages are cooked though.
- Transfer the onions and sausages to a bowl, then add the broccoli and spices. Mix well.
Make the calzones:
- Pre-heat oven to 450F
- Once the dough has risen, turn the dough onto a lightly floured surface, knead gently, and divide the dough into four equal parts.
- Divide each quarter into two pieces so you are working with an ⅛ of the dough at a time, keeping the remaining dough covered with a clean kitchen towel.
- Press the dough into a small disc, then roll out the dough from the center toward the edges into a circular shape about 6-7 inches in diameter.
- Spoon a small amount of tomato sauce into the center of the dough, top with a few spoons of the filling, and sprinkle over with a few pinches of mozzarella. Make sure to leave a border near the edge of the dough.
- Fold the dough over the filling to make a semi-circle and press down the edges. I like to add a little water to the border before pressing the edges down to create a nice seal.
- Gently slice a few steam vents on the top of the calzone.
- Place the calzone on a parchment lined baking sheet. If you like a nice golden calzone, brush the tops with a little olive oil or melted butter (I usually skip this step because I’m getting hungry!)
- Repeat with the remaining 7 pieces of dough to create 8 calzones.
- Bake for 25-30 minutes until the calzones are golden and browned on the edges.
- Let the calzones cool for 8-10 minutes before serving so the piping hot center has time to come to an edible temperature!
Nominees for Best Supporting Appetizers:
- Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
- Black and White Olive Cheese Puffs by Peaceful Cooking
- Cheddar Olives by Jane’s Adventures in Dinner
- Chicken Boursin by Recipes Food and Cooking
- Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
- French Onion Sliders by Momma’s Meals
- Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
- Italian Guacamole with Pesto by Food Done Light
- Lobster Bruschetta by The Texan New Yorker
- Melon and Prosciutto Skewers by That Skinny Chick Can Bake
- Mini Cheese Balls by Rants From My Crazy Kitchen
- Moroccan Beef Kefta Briouat by Manu’s Menu
- Mushroom Pate by Lifestyle Food Artistry
- Oysters Rockfeller by Noshing With The Nolands
- Pea Pesto Crostini by Ruffles & Truffes
- Prosciutto Wrapped Shrimp by Casa de Crews
- Raspberry Brie Bites by Love and Confections
- Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
- Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
- Spinach Bites by Shockingly Delicious
- Sweet Chili Chicken Skewers by Nosh My Way
Nominees for Best Course in a Leading Role:
- Broccoli Calzones by eating in instead
- Bow Ties and Tails Galore by Cindy’s Recipes and Writings
- Chicken Oscar by Palatable Pastime
- Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
- Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva
Nominees for Best Supporting Sips:
- Apple Ginger Martini by Hezzi-D’s Books and Cooks
- Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
- Cherry Almond Sparklers by Magnolia Days
- Iced Espresso Martini by Cosmopolitan Cornbread
- Mixed Berry Martini by The Messy Baker
- Oscartini by Family Foodie
- Red Carpet Sparkler by Rhubarb and Honey
- Thank You Peary Much by Sew You Think You Can Cook
Nominees for Best Delectable Desserts:
- 7-Layer Bark by Take A Bite Out of Boca
- Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
- Champagne Truffles by Brunch with Joy
- Chocolate Covered Cherries by Peanut Butter and Peppers
- Decadent Flourless Brownies by Recipe for Perfection
- Edible Oscars Envelopes by Sunday Supper Movement
- Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
- Imitation Game Guinness Brownies by NinjaBaker.com
- Mini Strawberry Galette by Basic N Delicious
- Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
- No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
- Popcorn Puppy Chow by Pies and Plots
- Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy’s Honeybunch
- Tuxedo Cake by The Redhead Baker
Nominees for Best Dressed Table:
- DIY Glitter Vases by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.