Title: Calzonetti stuffed with red cabbage and chevre (tuscan)
 Categories: Tuscan, *new-acq, Appetizers, Cabbage, Cheese
      Yield: 16 Servings
 
MMMMM-------------------------THE DOUGH------------------------------
      1 tb Yeast
  1 1/2 c  Warm water; divided use
      4 c  Unbleached all-purpose
           -flour; plus flour for
           -kneading
      2 tb Extra-virgin olive oil; plus
           -oil to grease bowl

MMMMM------------------------THE STUFFING-----------------------------
      3 tb Extra-virgin olive oil
      1 md Onion; minced
      1 sm Head red cabbage;
           -approximately 2-pounds,
           -cored and finely chopped
    1/2 tb Lemon juice
      2 tb Balsamic vinegar
           Salt and pepper
      1 lb Chevre cheese
      2 tb Chopped fresh parsley
           Extra-virgin olive oil
           Coarse-grind polenta; for
           -sprinkling
 
  1. To make the dough, sprinkle the yeast over 1/2 cup warm water in a
  4-ounce glass. Place the glass in a larger bowl containing enough hot
  waterto come up to the halfway mark on the glass. Set aside for 15
  minutes.
  
  2. Place the flour in a large bowl (or in a food processor). Add the
  yeast, 1 cup warm water, oil, and salt. Mix (or process) until you
  have a soft dough Add addional warm water as necessary. Turn the
  dough out onto a floured surface and knead until smooth, taking in as
  much of the remaining flour as the dough will absorb, about 7
  minutes. Place the dough in a clean bowl that has been well coated
  with olive oil. Cover with a damp towel and place in a warm spot to
  rise for 2 hours.
  
  3. Meanwhile, make the filling. Heat the oil in a skillet and saute
  the onion over low heat for 7 minutes or until soft. Add the cabbage
  and lemon juice, cover and saute for 10 minutes until the cabbage is
  wilted. Stir in the vinegar, season with salt and pepper, transfer to
  a bowl, and bring to room temperature.
  
  4. Crumble the chevre into the cooled cabbage and toss with the
  parsley.
  
  5. Roll the dough into sixteen 4-inch rounds. Brush each with a
  little oil.
  
  6. PREHEAT the oven to 500 degrees. Divide the cabbage and chevre
  among the 16 rounds, placing it on half the dough and leaving about a
  1/2-inch margin. Fold the dough over and press with your fingers to
  seal the edges tightly. Brush each calzonetti with a little oil and
  set on a baking sheet (or pizza stone) that has been sprinkled with
  coarse-grind polenta. Bake for 15 minutes or until the crust is
  golden. Serve immediately.
  
  SERVES 4; TIME: 3 hrs; Moderately difficult. PER CALZONETTI: mc-PER
  SERVING 39% cff: 237cals; 10g fat
  
  VARIATIONS: The possibilities are infinite when it comes to stuffing
  mixtures. Try red onions, mushrooms, black olives, and fresh
  mozzarella or lemon zest, olive oil, sesame seeds, chopped greens,
  and thyme. Also try serving with a dippng sauce.
  
  MAKE AHEAD: Pizza dough can be made 1 day in advance and refrigerated
  in a plastic bag sealed tightly to prevent the dough from expanding
  further. It can also be frozen and thawed when needed. The cabbage
  filling can be prepared up to 3 days in advance and refrigerated.
  
  >"Calzonetti con Cavolo Rosso e Caprese," Calsonetti (Bit-sized
  calzones) Stuffed with Red Cabbage and Chevre," from SOLO VERDURA, by
  Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98
  
  Notes: Calzones are half-moon shaped stuffed pizzas native to Southern
  Italy. Their size varies from 6 to 8 inches in length and fillings
  include anything from four cheeses to the standard tomatoes and
  mozzarella. A few years ago, I began to notice that Tuscans had
  appropriated the idea of calzones and pressed them into use as a
  cocktail party appetizer. The Tuscan version, however, is made
  smaller in size and wrapped around largely vegetable fillings. The
  result is a marvelous slightly larger-than bite sized nibble.
  
  Recipe