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40
ENTRÉES
1 RECIPE PIZZA DOUGH
(PAGE 13)
2 TABLESPOONS FLAT PARSLEY
LEAVES
6 LARGE FRESH BASIL LEAVES
2 RED BELL PEPPERS, CUT IN
HALF, CORED AND SEEDED
2 YELLOW BELL PEPPERS, CUT IN
HALF, CORED AND SEEDED
1 TEASPOON EXTRA VIRGIN
OLIVE OIL
1 TABLESPOON BALSAMIC
VINEGAR
½ OUNCE PARMESAN, CUT INTO
½-INCH CUBES
8 OUNCES FRESH MOZZARELLA,
WELL CHILLED
11 OUNCES CHÈVRE OR GOAT
CHEESE, CRUMBLED
CORNMEAL FOR SPRINKLING
Makes 4 large or 8 small calzones, 8 servings
Approximate preparation time: 1 hour for the pizza dough,
25 minutes plus 30 minutes baking and resting time
Preheat the oven to 400º F. Line a shallow baking sheet with
foil.
Prepare the Pizza Dough and let rise.
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the parsley and basil and
pulse to chop, about 10 quick pulses. Remove work bowl and
reserve.
Insert the slicing disc, adjusted to 5mm, into the medium work
bowl of the Cuisinart
®
Food Processor. Use medium pressure to
slice the red and yellow peppers. Remove and toss with the
olive oil. Spread in a single layer on the baking sheet. Roast in
the middle of the oven for about 25 to 20 minutes, until tender
and beginning to brown. Transfer to a small bowl, toss with the
balsamic vinegar and let cool.
Raise the oven temperature to 450º F. If using a baking stone,
place it on the rack. Sprinkle a nonstick baking sheet (not
“air-bake” type) or pizza peel with cornmeal.
Insert the fine shredding disc into the large work bowl and
shred the Parmesan. Reverse the shredding disc to the medium
side and shred the mozzarella by using medium pressure.
Leave the cheeses in the work bowl. Replace the shredding disc with the large metal
chopping blade. Sprinkle the chevre and reserved herbs over the mozzarella. Pulse to
combine, 12 to 15 times. Remove and refrigerate until ready to assemble the calzones.
Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and let rest for
10 minutes. Lightly flour the work surface. Roll into rounds, 10-inches each in diameter
for 4 balls and 6-inches in diameter for 8 balls. Spread the cheese mixture over half the
dough, leaving a 1-inch border. Use ½ cup for the larger calzones, ¼ cup for the smaller
calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture, ¼ cup for
the larger calzones, 2 tablespoons for the smaller calzones.
Brush the border of the dough lightly with water. Fold the dough over the filling and press
firmly to seal the edges. Then make overlapping folds around the edges of the calzone.
Use a serrated knife to make three 1-inch slashes on the top of each calzone for the steam
to escape. Place on a cornmeal-dusted baker’s peel and transfer to the preheated baking
stone or on a cornmeal-dusted baking sheet and place in the hot oven.
Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown.
Transfer to a rack to cool for 10 minutes before serving. Calzones may be served hot or at
room temperature. Leftover calzones should be wrapped in foil or plastic wrap and
refrigerated. Re-warm in a 375ºF oven before serving; microwaving is not recommended.
Nutritional information per serving:
Calories 381 (36% from fat)
|
carb. 42g
|
pro. 19g
|
fat 15g
|
sat. fat 9g
|
chol. 40mg
|
sod. 539mg
|
calc. 224mg
|
fiber 2g
This versatile recipe can have many substitutes.
ROASTED PEPPER, CHÈVRE
AND MOZZARELLA CALZONES