| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Italian |
Cheese/dair, Essence of, Sausage |
2 |
Servings |
INGREDIENTS
| 1 |
|
Ball of basic pizza dough |
|
|
enough dough for 1 |
|
|
pizza |
| 1 |
T |
Olive oil |
|
|
Salt and white pepper |
| 1/2 |
c |
Thick pesto |
| 1/2 |
c |
Roasted garlic |
| 1 |
c |
Diced Italian sausage |
|
|
cooked |
| 1 |
|
Red pepper, roasted peeled |
|
|
seeded and julienned |
| 2 |
T |
Chiffonade of basil |
| 4 |
|
1/2-inch fresh Mozzarella |
|
|
cheese |
| 1 |
|
Egg, beaten |
| 1 |
c |
Spicy tomato sauce, hot |
| 2 |
T |
Grated Parmigiano-Reggiano |
|
|
cheese |
| 1 |
T |
Chopped chives |
| 1 |
T |
Brunoise red peppers |
INSTRUCTIONS
Preheat the oven to 500 degrees. Place the dough out onto a floured
surface. Roll the dough out to form a 12-inch circle. Spread the pesto
over one half of the dough. Layer the garlic, sausage, peppe rs, and
basil, alternately over the pesto. Lay the Mozzarella cheese over the
basil. Fold the other side of the dough over the filling and pinch the
edges to seal the calzone. Make three slashes acro ss the top of the
calzone. Place the calzone on a parchment-lined baking sheet. Brush
the calzone with the egg wash. Bake for 20 to 25 minutes or until
golden. Spoon the sauce in the center of the pl ate. Slice the calzone
in half and place in the center of the sauce. Garnish with the grated
cheese, chives and brunoise peppers. From Essence of Emeril Show #
2410 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by
"Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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