Rolled calzones
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Rolled calzones
  Italian    Appetizers  
Last updated 6/12/2012 1:20:48 AM. Recipe ID 52701. Report a problem with this recipe.
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      Title: Rolled calzones
 Categories: Italian, Appetizers
      Yield: 4 Servings
    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
  Servings: 4 - 6 as a sandwich
  QUAN    MEAS    ING **
  For the Pizza Dough
  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
        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
  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 and slip off the charred

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Recipe ID 52701 (Apr 03, 2005)

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