1/2 lb. ricotta cheese
1 egg, lightly beaten
1 tsp. basil, chopped
1 oz. Parmesan, grated
nutmeg to taste
salt and pepper, to taste
Calzone Dough
1/2 lb. spinach, blanched, stems removed
olive oil, to taste
egg wash, as needed
Place ricotta, eggs, basil, Parmesan, nutmeg, salt and pepper...
3-1/2 oz. milk
3-1/2 oz. water
3/4 oz. active dry yeast
14 oz. bread flour
3/4 oz. salt
1/2 oz. butter
oil, as needed
Place milk and water in saucepan; heat to 105 degrees to 115 degrees F. Remove from heat. Add yeast; let stand for 5 to 10 minutes. Place flour and salt in mixing bowl; add...
1 package dry yeast
1/2 cup tepid water
1/8 teaspoon sugar
3/4 cup cold milk, plus more, if needed
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Whisk the yeast, water, and sugar and let bubble up 5 minutes or so to proof. Measure the dry ingredients into the bowl of the...
1 pk Active dry yeast 1 tb Canola oil
1 1/3 c Lukewarm water 1 ea Egg white
1 tb Brown sugar 2 c White flour
1/2 tb Lite salt or less or none 2 c Whole wheat flour
18 servings
So handy to have in the refrigerator, with only a short rising time
remaining. This versatile dough can be used for...
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...