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60
ENTRÉES
1 RECIPE PIZZA DOUGH (PAGE 33)
2 TABLESPOONS FRESH ITALIAN
PARSLEY
6 LARGE FRESH BASIL LEAVES
2 RED BELL PEPPERS, HALVED,
CORED AND SEEDED
2 YELLOW BELL PEPPERS, HALVED,
CORED AND SEEDED
1 TEASPOON OLIVE OIL
1 TABLESPOON BALSAMIC VINEGAR
½ OUNCE PARMESAN, CUT INTO
½-INCH CUBES
8 OUNCES FRESH MOZZARELLA,
WELL CHILLED
11 OUNCES CHÈVRE OR GOAT
CHEESE, CRUMBLED
CORNMEAL FOR SPRINKLING
Makes 4 large or 8 small calzones, 8 servings
Approximate preparation time: 1 hour for the pizza dough,
25 minutes, plus 30 minutes for baking and resting time
Preheat the oven to 400ºF. Line a shallow baking sheet with foil.
Prepare the Pizza Dough and allow to rise.
Insert the small metal chopping blade into the small work bowl of
the Cuisinart
®
Food Processor. Add the parsley and basil and
pulse to chop, about 10 quick pulses. Remove work bowl and
reserve.
Insert the slicing disc, adjusted to 5mm, into the large work bowl
of the Cuisinart
®
Food Processor. Use medium pressure to slice
the red and yellow peppers. Remove and toss with the olive oil.
Spread in a single layer on the baking sheet. Roast in the middle
of the oven for about 20 to 25 minutes, until tender and
beginning to brown. Transfer to a small bowl, toss with the
balsamic vinegar and let cool.
Increase the oven temperature to 450ºF. Sprinkle a baking sheet
(not “air-bake” type) with cornmeal.
Insert the fi ne shredding disc into the large work bowl and shred
the Parmesan. Reverse the shredding disc to the medium side
and shred the mozzarella.
Leave the cheeses in the work bowl. Replace the shredding disc with the large metal chopping blade.
Sprinkle the chevre and reserved herbs over the mozzarella. Pulse to combine, 12 to 15 times. Remove
and refrigerate until ready to assemble the calzones.
Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and allow to rest for 10
minutes. Lightly fl our the work surface. Roll into rounds, 10 inches each in diameter for 4 balls, and
6 inches in diameter for 8 balls. Spread the cheese mixture over half the dough, leaving a 1-inch
border. Use ½ cup for the larger calzones, ¼ cup for the smaller calzones. Drain the peppers. Sprinkle
the peppers over the cheese mixture, ¼ cup for the larger calzones, 2 tablespoons for the smaller
calzones.
Brush the border of the dough lightly with water. Fold the dough over the fi lling and press fi rmly to seal
the edges. Then make overlapping folds around the edges of the calzone. Use a serrated knife to make
three 1-inch cuts on the top of each calzone for the steam to escape. Transfer to the cornmeal-dusted
baking sheet and place in the hot oven.
Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown. Transfer to a
rack to cool for 10 minutes before serving. Calzones may be served hot or at room temperature.
Leftover calzones should be wrapped in foil or plastic wrap and refrigerated. Reheat in a 375ºF oven
before serving; microwaving is not recommended.
Nutritional information per serving:
Calories 381 (36% from fat) | carb. 42g | pro. 19g | fat 15g | sat. fat 9g | chol. 40mg
sod. 539mg | calc. 224mg | fi ber 2g
This versatile recipe can have many substitutes.
ROASTED PEPPER, CHÈVRE
AND MOZZARELLA CALZONE
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