INGREDIENTS

INSTRUCTIONS

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. 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. 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.  Crumble the chevre
into the cooled cabbage and toss with the parsley.  Roll the dough into
sixteen 4-inch rounds. Brush each with a little  oil. 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 by: SOLO
VERDURA, by Anne Bianchi  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 26, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.1mg
Potassium: 77.1mg
Carbohydrates: 40.1g
Fiber: 1.7g
Sugar: <1g
Protein: 5.7g