Prosciutto and Cheese Calzones |
| Name: |
MSG. Michael Velasquez |
| Base: |
Ft. Bragg |
| Recipe: |
1 Master Pizza Dough, see recipe
1 1/2 cups Ricotta cheese
1 1/2 cups ripe olive
1/2 cup grated Parmesan cheese
1 4-ounce jar diced pimientos, well drained
2 ounces thinly sliced prosciutto or salami
2 cloves garlic, minced or pressed
1/2 teaspoon rosemary, crushed
Olive oil
Cornmeal
1. Prepare dough as directed.
2. In medium bowl, combine cheeses, pimientos, prosciutto, garlic, and rosemary. Set aside.
3. Divide dough into 6 equal pieces. Roll each piece to 7-inch circle. Place a rounded 1/2 cup prosciutto mixture on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on large baking sheet brushed with oil and sprinkled with cornmeal. With sharp knife, make 3 (3/4-inch) slits across top of each calzone. Brush tops with oil. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
|
| |
|
|
