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Four-cheese Vegetable Calzoni

 

 

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Four-Cheese Vegetable Calzoni

Gourmet September 1991

For the dough:
A 1/4-ounce package (2 1/2 teaspoons)
active dry yeast
1 tablespoon sugar
3 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil

For the filling:
2 garlic cloves, minced
2 cups thinly sliced onion
1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
2 cups thinly sliced fennel bulb
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
4 plum tomatoes, chopped
1/3 cup minced fresh parsley leaves
1 cup freshly grated Parmesan (3 ounces)
1 cup coarsely grated mozzarella (1/4 pound)
1 cup coarsely grated provolone (1/4 pound)
1 cup crumbled Gorgonzola (1/4 pound)

Make the dough: In a large bowl proof the yeast with the sugar in 1 cup warm water for 5 minutes, or until it is foamy. In a food processor blend
the flour and the salt, with the motor running add the yeast mixture and
the oil, and blend the mixture until it forms a ball. Knead the dough on a lightly floured surface 8 to 10 times and transfer it to a lightly oiled bowl. Turn the dough to coat it with the oil and let it rise, covered with plastic
wrap, in a warm place for 1 hour, or until it is double in bulk.

Make the filling
: In a large heavy skillet cook the garlic, onion, and red pepper flakes in the oil over moderately low heat, stirring, until the onion
is softened. Add the fennel, bell peppers, and salt and pepper to taste and
cook the mixture, covered, stirring occasionally, for 10 minutes, or until
the vegetables are tender. Add the tomatoes and cook the mixture,
covered, for 5 minutes. Remove the lid, cook the mixture, stirring, until
most of the liquid is evaporated, and stir in the parsley.
In a bowl stir together the cheeses.
Punch down the dough, turn it out onto a lightly floured surface, and
divide it into 6 equal pieces. Roll 1 piece of the dough into a 7- to 8-inch round, spoon about 1/2 cup of the vegetable mixture onto one half of the round, and top it with about 2/3 cup of the cheeses. Fold the other half
of the dough over the filling, stretching the dough to enclose the filling,
pinch the edges of the dough together, and fold the bottom edge of the
dough up over the top edge. Crimp the edge to seal the calzone, transfer
the calzone with a lightly floured spatula to a lightly oiled baking sheet,
and make 5 more calzoni in the same manner. Bake the calzoni on the
bottom rack of a preheated 450-degree F. oven for 20 to 25 minutes,
or until they are golden, transfer them to a rack, and let them stand for
5 minutes. Makes 6 calzoni.


Featured Archive Recipes:
Prosciutto and Ricotta Calzone
with Variations (Nick Malgieri)

 


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