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44 lines
1.7 KiB
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44 lines
1.7 KiB
HTML
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<c><h2>Procuitto & Cheese Calzones</h2>
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<h4>As adapted from the New England Cheesemaking Supply Company</h4>
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</c>
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<br>
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<br>
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<b>Crust</b><br>
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<br>
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6 - 7 cups all-purpose flour<br>
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2 packages rapid-rising yeast<br>
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1 1/2 tsp salt<br>
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4 Tbls olive oil
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2 cup very warm whey (120-130 degrees F)<br>
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<blockquote><i>Whey is left-over from the cheese-making process. If you haven't any whey, you may use milk.</i></blockquote>
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In a large bowl, combine 4 cups flour, yeast, and salt. Stir in whey and oil. Add enough additional flour to make a soft dough. Knead on floured surface until smooth and elastic (about 4-6 minutes). Cover and let rest about 10 minutes.<br>
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<br>
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<br>
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<b>Filling</b><br>
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2 cups Ricotta cheese<br>
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3 cups (12 oz) grated Mozzarella cheese<br>
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1 cup grated Parmesan cheese<br>
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4 oz thinly sliced and julienned prosciutto<br>
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3 - 4 cloves of garlic, minced<br>
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4 Tbls chopped mushrooms<br>
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3 Tbls chopped black olives<br>
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4 Tbls chopped fresh basil<br>
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Cormeal and Olive Oil<br>
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<br>
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Combine all ingredients save cornmeal and oil. Set aside.<br>
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<br>
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Divide dough into 12 equal pieces. Roll each into a 7" circle. Place roughly 1/2 cup of filling on one half of each fircle. Fold dough over into any shape you please (rectangles and half-circles both work well). Pinch seams tight.<br>
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<br>
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Place on baking sheet brushed with oil and powdered with cornmeal. With a sharp knife, puncture tops of calzones twice. Brush with oil.<br>
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<br>
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Let rise until doubled. With mine, by the time I finished making the second sheet's worth, the first was done.<br>
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<br>
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Bake at 400 degrees F for 25 minutes or until golden brown.
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<p>
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<ADDRESS>Eric Wagoner (eric@ericwagoner.com)</ADDRESS>
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</body>
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</html>
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