Calzone
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Calzone
  Calzone    Italian  
Last updated 6/12/2012 12:42:40 AM. Recipe ID 1706. Report a problem with this recipe.
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      Title: Calzone
 Categories: Italian
      Yield: 3 Servings
 
      1 c  Warm water
    1/2 ts Sugar
      1 pk Active dry yeast
      3 c  Sifted all-purpose flour,
           -divided
      2 tb Oil
    1/2 ts Salt
     12 oz Mozzarella cheese, shredded
           -or diced
      6 oz Creamy goat cheese
      3 oz Sliced prosciutto or cooked
           -ham, cut into strips
      3 tb Chopped chives
      1 tb Finely minced fresh garlic
      2 tb Grated Parmesan cheese
 
  Combine water and sugar in large bowl; sprinkle with yeast. Let stand
  5 minutes to soften. Add 1 1/2 cups flour; beat with electric mixer
  until smooth. Stir in oil and salt. Gradually blend in enough of
  remaining flour with wooden spoon to make moderately stiff dough.
  Turn out onto lightly floured surface; knead until smooth. Return to
  bowl; cover and let rise in warm place until doubled. Punch down
  dough; divide into 3 equal portions. Roll one portion on lightly
  floured surface to 9-inch circle. Place 1/3 of mozzarella on one side
  of dough; dot with 1/3 of goat cheese and top with 1/3 of prosciutto.
  Repeat with remaining dough , cheeses and prosciutto. Mix chives and
  garlic; sprinkle over filling. Moisten edges of dough with water and
  fold over to enclose filling, pressing edges firmly together. Place
  on lightly greased baking sheets. Let rise 30 to 45 minutes or until
  dough feels light to the touch. Cut slit in each calzone to allow
  steam to escape. Preheat oven to 375 deg F. Bake 30 to 35 minutes or
  until browned. Remove from oven; brush tops with oil. Sprinkle each
  with 2 teaspoons grated Parmesan cheese. Serve warm. Posted by Linda
  Davis
 




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Recipe ID 1706 (Apr 03, 2005)

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