|
I've just made these for the first time in a very long time and they were a big hit. More variations will follow! Dough:
4 cups flour
3/4 tsp salt
1 1/2 tsp yeast
3 TBSP olive oil
1 1/2 cups water
Filling 1 (Prosciutto and Three Cheeses) Blend together:
1 cup finely chopped proscuitto
3/4 cup grated parmesan cheese
3/4 cup diced mozzerella cheese
3/4 cup ricotta cheeese
1/4 cup finely chopped parsley
ground pepper to taste
Filling 2 (Sausage and Carmelized Onions) Blend together:
8oz sweet italian sausage, cooked and crumbled
2 onions, sliced and carmelized (see instructions below)
1/2 cup ricotta cheese
1/2 cup diced mozzerella cheese
1/4 cup grated parmesan cheese
pepper to taste Prepare pizza dough in breadmaker on the "dough" setting. When done punch dough, divide into 2 balls and let rest for 20 minutes. Be sure to put pizza stone in oven immediately when dough is ready and preheat oven to 450°F.
If using carmelized onions start the process just after starting the dough. Melt 1 TBSP butter and 1 TBSP olive oil in saute pan over low heat. Stir in 2 sliced onions and cook slowly (covered) until thoroughly softened 30-45 minutes. Turn heat to medium and remove cover, stirring frequently until onions start to brown. Continue until onions are quite brown and reduced in volume by half, about 15-20 minutes. Set aside.
Prepare desired fillings. Roll each ball of dough into a 14" circle. Spread desired filling on half of each circle and fold to make semi-circles. Seal edges securely. Carefully transfer each calzone to preheated pizza stone and return to oven. Reduce temperature to 400°. Bake 25-30 minutes until lightly golden. Serve hot or warm, with marinara sauce on the side. Servings: 4
Cookbook Section: Entrees / ID: 181
Print version | 
