| 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 | tb | 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 | tb | Chiffonade of basil |
| 4 | sl | (1/2-inch) fresh Mozzarella cheese |
| 1 | Egg, beaten | |
| 1 | c | Spicy tomato sauce, hot |
| 2 | tb | Grated Parmigiano-Reggiano cheese |
| 1 | tb | Chopped chives |
| 1 | tb | 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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