Rolled Calzones
Categories: Pizza
Yield: 1 Servings
-For the Pizza Dough
1/4 oz Active dry yeast
1 1/4 c Warm water
1/2 c Olive oil
4 c Bread flour
1 ts Salt
-chopped fresh rosemary,
-tarragon and oregano
-For the filling
2 oz Pesto
1/4 lb Ham, thinly sliced
1/4 lb Provolone cheese, sliced
1/8 lb coppacola (spicy italian ham) thinly sliced 2 sweet red
peppers,
roasted, peeled and sliced 2 oz pepperoncinis, drained and chopped (6
- 8)
1 egg 1 egg white
cornmeal
Soften the yeast in the water. Stir in the oil, then the flour and
salt.
Knead dough on a floured board until smooth and elastic (about 20
minutes).
Shape into a round ball, cover with plastic and refrigerate 1 hourl
Preheat oven to 400 degrees. Shape the pizza dough into a ball and
then
roll out into a large oval shape (about 24 inches long). About 2
inches
behind the front edge, spread the pesto in a long stripe, stopping
just
short of the ends.
Just behind and overlapping the pesto, place a layer of the ham
slices,
then a layer of cheese then the coppacolla, peppers and pepperoncinis.
You
should still have about 2 inches of dough showing at the back edge.
Beat the egg and brush on the back edge and ends of the dough.
Roll up Calzone as firmly as possible (so no air gets inside). Tuck
the
ends in and finish with the back edge on the bottom, not on the side.
Place on a baking sheet pan sprinkled with corn meal, brush with egg
white
and bake in a 400 degree oven for 20 minutes.
Cool to room temperature and slice. Can be sliced thin for appetizers
NOTE: To roast peppers, preheat broiler. Slice the peppers in half
lengthwise. Core them and remove the seeds and ribs. Lay the pieces
skin
side up on a flat broiling pan and place the pan 3 - 4 inches below
the
heat. Broil the peppers until the skins are charred (they should be
black).
Then place the peppers in a plastic bag, seal it with a twist tie and
set
aside. Let peppers steam in the bag for 15 minutes. Remove the peppers
from
the bag
Source: Chef's Night out Cookbook
Source: rec.food.cooking
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