| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian |
3 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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