| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 6 | Servings | |
INGREDIENTS
| 1 | Recipe pizza dough (see recipe for Calzone) | |
| 1 | pk | (10-oz) frozen spinach |
| 1 | c | Bechamel sauce |
| 1 | c | Grated Mozzarella cheese |
| 1/2 | c | Grated Parmesan cheese |
| 1 | Clove garlic; mashed | |
| Fresh grated nutmeg | ||
| Oil for cooking | ||
| 4 | oz | Thinly sliced proscuitto |
| 1 | Egg yolk | |
| 2 | tb | Cream |
INSTRUCTIONS
Make bread dough. Thaw spinach and squeeze dry. Add to bechamel sauce and stir in cheeses, garlic, nutmeg, salt and pepper to taste. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece to form 14-inch circle. Oil pizza pan and place dough on it. Spread half prosciutto to within 1-inch of dough edge. Spoon spinach mixture over and cover with remaining prosciutto. Roll other piece of dough to 13-inch circle. Place over prosciutto, fold up lower dough edge and pinch crusts together to seal. Slash top to allow steam to escape. Brush with egg yolk/cream wash. Allow to rise 45 minutes. Serve immediately. HEARTY LIKE CALZONE. SERVE WITH SALAD AND WINE From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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