|
Calzone breads, cheese ----Crust---- 2 cups whole wheat flour 1 cup all-purpose flour 1 package quick-rising yeast 1/2 teaspoon crumbled dried rosemary 1/2 teaspoon salt 1 1/4 cups hot water 1 tablespoon honey 2 tablespoons olive oil cornmeal; as needed ----Filling---- 1 pound ricotta cheese 8 ounces mozzarella cheese; shredded 3 1/2 ounces blue or goat cheese; crumbled (optional) 1/4 cup chopped pitted black olives 1 teaspoon crumbled dried thyme 2 cloves garlic; minced 1/4 cup virgin olive oil Crust: In food processor, combine flours, yeast, rosemary and salt. With motor running, slowly pour in water followed by honey and oil; process until dough has formed ball. Knead by hand, incorporating enough additional flour to eliminate stickiness, if necessary, for about 2 minutes. (Alternatively, make crust by hand: In large bowl, combine flours, yeast, rosemary and salt. Combine hot water, honey and oil; stir into dry ingredients. On lightly floured surface, knead until elastic, about 6 minutes, incorporating additional flour to eliminate stickiness.) Let dough rest for about 15 minutes. Filling Combine ricotta, mozzarella, blue cheese (if using), olives, thyme and garlic. Roll out dough into two 12-inch - circles, dusting with flour to prevent sticking. Dust two baking sheets with cornmeal. Lay one circle of dough halfway onto one pan. Brush centre of circle with 2 tablespoons of the olive oil leaving 3/4-inch margin around edge. Spoon half the filling onto the half-circle resting on pan, leaving 3/4- inch margin around edge. Fold overhanging half of circle over filling. Fold over dough edges; crimp with fingers or tines of a fork to seal. Slide calzone to centre of sheet. For golden crust, brush with more oil. Repeat with second circle of dough and remaining filling. Bake in 450°F oven until puffed and golden 15 to 20 minutes. Let stand for 5 minutes before slicing with a serrated knife. (Calzone can be refrigerated for several days; reheat in 325°F oven for about 10 minutes.) Serve with tomato sauce. Contributor: Canadian Living - January, 1986 Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Calling Cards - Provillius - Bloons Tower Defence - Bouncing Castles |