DOUGH
3 1/2 cups all-purpose flour
1 package Fleischmann's® Active Dry Yeast, *see notes
1 teaspoon salt
1 1/4 cups very hot water (120 to 130ºF)
1/4 cup olive oil or vegetable oil, at room temperature
1/2 cup cornmeal
PROSCIUTTO AND CHEESE FILLING
1 1/2 cups Ricotta cheese
1 1/2 cups grated Mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 4-ounce jar diced pimientos**, well drained
2 ounces thinly sliced prosciutto or salami
2 tablespoons fresh minced parsley
2 medium cloves garlic, minced or pressed
1/4 teaspoon rosemary leaves
1/2 teaspoon basil leaves
Servings: 10
1. In large bowl, combine 2 cups flour, yeast and salt. Add hot water and olive oil. Beat at low speed of electric mixer 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in cornmeal and enough additional flour to make soft dough.
2. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover dough; let rest 20 minutes.
3. Meanwhile combine ingredients for filling; reserve.
4. Punch dough down. Divide into 10 equal pieces. Roll each piece to 6-inch circle. Place 1/3 cup filling on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
5. Bake at 400ºF for 25 minutes or until done. Serve warm.
____________________
Variation:
SPINACH and MUSHROOM FILLING: Steam 1 pound fresh spinach until tender; cool. Chop spinach and squeeze to remove excess moisture; reserve. Place 1 tablespoon olive or vegetable oil in skillet over medium heat. Add 2 cups thinly sliced mushrooms and 2 medium cloves garlic, minced or pressed; stir and cook until golden, about 3 minutes. Add reserved spinach; cook and stir until dry, about 2 minutes; remove from heat. Cool. Stir in 2 cups Mozzarella cheese and 1 cup Ricotta cheese. Add measures listed above for the following ingredients
armesan cheese, pimientos, parsley, rosemary and basil (omit prosciutto). Season with salt and pepper to taste. Blend well.
Yield: 10 Calzones
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
**Squeeze pimientos in paper towels to remove excess moisture.
Cuisine: Italian
3 1/2 cups all-purpose flour
1 package Fleischmann's® Active Dry Yeast, *see notes
1 teaspoon salt
1 1/4 cups very hot water (120 to 130ºF)
1/4 cup olive oil or vegetable oil, at room temperature
1/2 cup cornmeal
PROSCIUTTO AND CHEESE FILLING
1 1/2 cups Ricotta cheese
1 1/2 cups grated Mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 4-ounce jar diced pimientos**, well drained
2 ounces thinly sliced prosciutto or salami
2 tablespoons fresh minced parsley
2 medium cloves garlic, minced or pressed
1/4 teaspoon rosemary leaves
1/2 teaspoon basil leaves
Servings: 10
1. In large bowl, combine 2 cups flour, yeast and salt. Add hot water and olive oil. Beat at low speed of electric mixer 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in cornmeal and enough additional flour to make soft dough.
2. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover dough; let rest 20 minutes.
3. Meanwhile combine ingredients for filling; reserve.
4. Punch dough down. Divide into 10 equal pieces. Roll each piece to 6-inch circle. Place 1/3 cup filling on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
5. Bake at 400ºF for 25 minutes or until done. Serve warm.
____________________
Variation:
SPINACH and MUSHROOM FILLING: Steam 1 pound fresh spinach until tender; cool. Chop spinach and squeeze to remove excess moisture; reserve. Place 1 tablespoon olive or vegetable oil in skillet over medium heat. Add 2 cups thinly sliced mushrooms and 2 medium cloves garlic, minced or pressed; stir and cook until golden, about 3 minutes. Add reserved spinach; cook and stir until dry, about 2 minutes; remove from heat. Cool. Stir in 2 cups Mozzarella cheese and 1 cup Ricotta cheese. Add measures listed above for the following ingredients
armesan cheese, pimientos, parsley, rosemary and basil (omit prosciutto). Season with salt and pepper to taste. Blend well.Yield: 10 Calzones
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
**Squeeze pimientos in paper towels to remove excess moisture.
Cuisine: Italian
Last edited by a moderator:
