| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
Servings |
INGREDIENTS
|
|
A 1/4-ounce package, 2 1/2 |
|
|
teaspoons |
|
|
active dry yeast |
| 1 |
T |
Sugar |
| 3 |
c |
All-purpose flour |
| 1 |
t |
Salt |
| 1/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 2 |
c |
Thinly sliced onion |
| 1/4 |
t |
Dried hot red pepper flakes |
|
|
or to taste |
| 2 |
T |
Olive oil |
| 2 |
c |
Thinly sliced fennel bulb |
| 1 |
|
Green bell pepper, sliced |
|
|
thin |
| 1 |
|
Red bell pepper, sliced thin |
| 4 |
|
Plum tomatoes, chopped |
| 1/3 |
c |
Minced fresh parsley leaves |
| 1 |
c |
Freshly grated Parmesan |
|
|
about 3 ounces |
| 1 |
c |
Coarsely grated mozzarella |
|
|
about 1/4 pound |
| 1 |
c |
Coarsely grated provolone |
|
|
about 1/4 pound |
| 1 |
c |
Crumbled Gorgonzola, about |
|
|
1/4 pound |
INSTRUCTIONS
Make the dough: In a large bowl proof the yeast with the sugar in 1
cup warm water for 5 minutes, or until it is foamy. In a food
processor blend the flour and the salt, with the motor running add the
yeast mixture and the oil, and blend the mixture until it forms a
ball. Knead the dough on a lightly floured surface 8 to 10 times and
transfer it to a lightly oiled bowl. Turn the dough to coat it with
the oil and let it rise, covered with plastic wrap, in a warm place
for 1 hour, or until it is double in bulk. Make the filling In a
large heavy skillet cook the garlic, the onion, and the red pepper
flakes in the oil over moderately low heat, stirring, until the onion
is softened. Add the fennel, the bell peppers, and salt and pepper to
taste and cook the mixture, covered, stirring occasionally, for 10
minutes, or until the vegetables are tender. Add the tomatoes and cook
the mixture, covered, for 5 minutes. Remove the lid, cook the mixture,
stirring, until most of the liquid is evaporated, and stir in the
parsley. In a bowl stir together the cheeses. Punch down the dough,
turn it out onto a lightly floured surface and divide it into 6 equal
pieces. Roll 1 piece of the dough into a 7- to 8-inch round, spoon
about 1/2 cup of the vegetable mixture onto one half of round, and top
it with about 2/3 cup of the cheeses. Fold the other half of the dough
over the filling, stretching the dough to enclose the filling, pinch
the edges of the dough together, and fold the bottom edge the dough up
over the top edge. Crimp the edge to seal the calzone, transfer the
calzone with a lightly floured spatula to a lightly oiled baking
sheet, and make 5 more calzoni in the same manner. Bake the calzoni on
the bottom rack of a preheated 450°F. oven for 20 to 25 minutes, or
until they are golden, transfer them to a rack, and let them stand for
5 minutes. Makes 6 calzoni. Gourmet September 1991 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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