Sunday, August 11, 2013

Antipasto Calzone

Antipasto Calzone

1 (13 to 16-ounce) ball pizza dough

2 cups provolone cheese, shredded
2 cups Fontina cheese,
salami (I used turkey ham), dicedroasted red peppers, diced (about 1 cup)
1/4 cup kalamata olives, chopped
about 1/4 cup olive oil
cornmeal, for dusting

Preparation Method
In a medium bowl, combine cheese, salami / ham, peppers, olives and olive oil and set aside.

On a floured work surface or greased with oil, knead the dough again and divide into 8 pieces. Break the dough in hand: first in two, then each side in two again, and so on until reaching 8 pieces. Roll out the pieces of dough with a rolling pin,

Antipasto Calzone

then distribute the filling on each piece of dough leaving one side empty for easy folding,
Antipasto Calzone

brush edges with water and fold them together, then press the edges with your fingers,
Antipasto Calzone

and using the tines of a fork, press the edges of the dough together to seal.
Antipasto Calzone


Place them in a tray lined with baking sheet and then dusted with cornmeal, and drizzle them with olive oil,

Using a sharp knife, cut a about a 1/2 inch wide slit in the top layer of the dough.
Antipasto Calzone

Bake them at 230C / 450F for 20-25 minutes, until golden brown.

Let them cool for 5 minutes before serving.

Antipasto Calzone



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