St. Joseph Pants (Calzone di San Giuseppe)

So many people request this recipe that Rizzo's Malabar Inn prints it up and gives it away, along with the pastries.

• 2 19-ounce cans chickpeas, drained
• 1 teaspoon vanilla
• 3 tablespoons honey
• 1 tablespoon fresh lemon juice
• 3 tablespoons light brown sugar
• 3 tablespoons white granulated sugar
• Zest of 1 lemon
• 1 teaspoon ground cinnamon

• 3/4 to 1 cup sugar
• 3 beaten eggs
• 3/4 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup milk
• 5 cups flour
• Vegetable oil for frying

Grind chick peas in a food processor, 1 can at a time, until smooth. Place puree in a bowl and add vanilla, honey, lemon juice, brown sugar, granulated sugar, lemon zest, and ground cinnamon. Stir well to be sure spices are well blended.

In a large mixing bowl, combine sugar, eggs, oil, vanilla and milk. Whisk until well blended. Gradually stir in flour until a soft dough forms. Turn dough onto a lightly floured surface, and knead for just a few minutes. Cover and set aside.

Divide dough into 4 equal parts.

Working with 1 piece of dough at a time, roll out on a floured surface to about 1/8-inch thick. With a 3-inch cookie cutter, or inverted glass, make as many rounds as the dough will permit.

Place 1 teaspoon filling into center of each circle. Fold dough over to form a half moon.

Seal seams of dough with a fork.

With a pastry wheel, go around the edge to remove just a small amount of dough to ensure that edges are sealed. Scraps of dough can be set aside to rest and re-rolled at the end. Continue until all of the pants have been made.

Place a medium saucepan over medium heat. Pour in oil to a depth of about 3 inches. Fry the pants in heated vegetable oil for 1 to 2 minutes, until just browned on both sides. Remove with a slotted spoon and drain on paper towels.

Yields 5 dozen.

-- Rizzi DeFabo, Rizzo's Malabar Inn

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