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Рецепт Calzone With Sausage Rapini And Goat Cheese
by Global Cookbook

Calzone With Sausage Rapini And Goat Cheese
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  Порций: 6

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

  1. Preheat oven to 475 degrees F.In a large skillet, heat extra virgin olive oil. Saute/fry onion till soft, 2 to 3 min.
  2. Add in the garlic and the sausage. Saute/fry over medium heat for 3 to 4 min till sausage is just golden brown.
  3. Add in the tomatoes and toss for a few min, till tomatoes are just softened.
  4. Remove from heat and stir in the minced rapini and spinach.
  5. Add in the nutmeg.
  6. Season with salt and pepper.
  7. Add in minced parsley and stir to combine.
  8. Spread out on baking sheet to cold completely.
  9. When cold stir in cheeses.
  10. Dough:Add in yeast to hot water.
  11. Let stand for 10 min or possibly till yeast foams.
  12. In a food processor fitted with the dough blade attachment combine the flour and salt.
  13. Add in the oil to the yeast mixturePour liquid into flour and pulse till mix comes together.
  14. Keep pulsing till dough is almost smooth.
  15. Turn onto lightly floured surface to finish kneading.
  16. If dough seems too sticky, dust with more flour till smooth.
  17. Place in a well-oiled bowl and cover with plastic wrap.
  18. Let rise in hot spot for about 11/2 hrs till doubled in bulk Punch down and divide dough into 6 equal balls.
  19. Roll loosely and sprinkle with flour. Cover with tea towel and let rest for half an hour.
  20. Assembly:Roll each ball into 6 inch disc on lightly floured surface.
  21. Brush with egg wash. Divide filling between 6 rounds and mound on bottom half of circle leaving a half inch rim.
  22. Fold top over and seal down with a fork.
  23. Pierce a hole in top of each calzone and brush with remaining egg wash.
  24. Let rest 10 min before baking.
  25. Bake on parchment lined trays for 13 to 15 min or possibly till golden brown and puffed.
  26. Cold on wire racks for at least 15 min before serving.
  27. You can also bake on a pizza stone.