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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 2 clv garlic, minced
- 1 x chorizo sausage, casing removed
- 1/2 x rapini, blanched, and, minced
- 1/2 bn fresh spinach, minced
- 2 x plum tomato, peeled, seeded, and, diced
- 1 pch nutmeg salt, to taste pepper, to taste
- 1/4 c. fresh parsley, minced
- 1/3 c. Grana Padano cheese, finely, grated
- 3/4 c. shredded Chevre Noir cheese Dough
- 1 pkt yeast
- 3/4 c. luke hot water
- 1 tsp salt
- 2 c. all purpose flour
- 1/4 c. extra virgin olive oil
Инструкции
- Preheat oven to 475 degrees F.In a large skillet, heat extra virgin olive oil. Saute/fry onion till soft, 2 to 3 min.
- Add in the garlic and the sausage. Saute/fry over medium heat for 3 to 4 min till sausage is just golden brown.
- Add in the tomatoes and toss for a few min, till tomatoes are just softened.
- Remove from heat and stir in the minced rapini and spinach.
- Add in the nutmeg.
- Season with salt and pepper.
- Add in minced parsley and stir to combine.
- Spread out on baking sheet to cold completely.
- When cold stir in cheeses.
- Dough:Add in yeast to hot water.
- Let stand for 10 min or possibly till yeast foams.
- In a food processor fitted with the dough blade attachment combine the flour and salt.
- Add in the oil to the yeast mixturePour liquid into flour and pulse till mix comes together.
- Keep pulsing till dough is almost smooth.
- Turn onto lightly floured surface to finish kneading.
- If dough seems too sticky, dust with more flour till smooth.
- Place in a well-oiled bowl and cover with plastic wrap.
- Let rise in hot spot for about 11/2 hrs till 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 min before baking.
- Bake on parchment lined trays for 13 to 15 min or possibly till golden brown and puffed.
- Cold on wire racks for at least 15 min before serving.
- You can also bake on a pizza stone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 159 | 47% |
| Total Fat 17.95g | 22% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 532mg | 22% |
| Potassium 310mg | 9% |
| Total Carbs 35.93g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.43g | 1% |
| Protein 8.27g | 13% |
