Français - Currently listing 2,459 recipes in 84 categories!

Latest Recipes

 


Vote for us on Google --->
 
Calzone with Sausage Rapini and Goat Cheese: Date Added: 13 Nov 2009
Listed in: Pizza
Ingredients

Filling

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 chorizo sausage, casing removed
1/2 rapini, blanched, and, chopped
1/2 bunch fresh spinach, chopped
2 plum tomato, peeled, seeded, and, diced
1 pinch nutmeg
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
1/3 cup Grana Padano cheese, finely, grated
3/4 cup shredded Chevre Noir cheese

Dough

1 package yeast
3/4 cup luke warm water
1 tsp salt
2 cup all purpose flour
1/4 cup olive oil

Cooking Instructions

Filling

Preheat oven to 475 degrees F. In a large skillet, heat olive oil. Sauté onion until soft, 2 to 3 minutes. Add the garlic and the sausage. Sauté over medium heat for 3 to 4 minutes until sausage is just golden. Add the tomatoes and toss for a few minutes, until tomatoes are just softened.

Remove from heat and stir in the chopped rapini and spinach. Add the nutmeg. Season with salt and pepper. Add chopped parsley and stir to combine. Spread out on baking sheet to cool completely. When cool stir in cheeses.

Dough

Add yeast to warm water. Let stand for 10 minutes or until yeast foams. In a food processor fitted with the dough blade attachment combine the flour and salt. Add the oil to the yeast mixture Pour liquid into flour and pulse until mixture comes together. Keep pulsing until dough is almost smooth.

Turn onto lightly floured surface to finish kneading. If dough seems too sticky, dust with more flour until smooth. Place in a well-oiled bowl and cover with plastic wrap.

Let rise in warm spot for about 1½ hours until doubled in bulk Punch down and divide dough into 6 equal balls. Roll loosely and sprinkle with flour. Cover with tea towel and let rest for half an hour.

Assembly

Roll each ball into 6 inch disc on lightly floured surface. Brush with egg wash. Divide filling between 6 rounds and mound on bottom half of circle leaving a half inch rim.

Fold top over and seal down with a fork. Pierce a hole in top of each calzone and brush with remaining egg wash. Let rest 10 minutes before baking.

Bake on parchment lined trays for 13 to 15 minutes or until golden and puffed. Cool on wire racks for at least 15 minutes before serving. You can also bake on a pizza stone.


Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.

 

Recipe Links:

Add New Recipe

Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

*Conversions*

Mesures liquides Mesures solides Température Cuisson au gaz

Rate this Recipe:
  • Currently 2.33/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.3/5 (15 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Beefy Pizza Pasta HOMEMADE PIZZA DOUGH Pizza Style Pasta Pizza Pasta Pizza Salad Sandwich

Recipe Cloud Tags:
 

 

 





Copyright © Morenciel.com

 

Thank you, your comments will be reviewed shortly!

All Cooking Sites