| 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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