Cuisinart HM-90S manual THREE-CHEESE Calzones

Cuisinart® Hand Mixer. Be sure cubed butter has been at room temperature for 30 minutes. Add the butter to the flour and begin mixing on speed 1, gradually increasing speed to 4. Continue to mix until butter is fully incorporated in the flour. Once incorporated, slowly pour ice water into bowl with mixer on speed 1. Mix just until water is absorbed by the flour and a dough just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate for at least 30 minutes until ready to use.

2.Preheat oven to 350°F.

3.Roll out one dough disc* to 1/8-inch thick to fit a 9-inch tart pan with a removable bottom. Fit into tart pan. Chill it in refrig- erator for about 20 minutes. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice. Bake

in preheated oven for 20 to 25 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown. Remove and reserve.

4.While shell is baking, put olive oil in a large skillet over medium heat. When skil- let becomes warm, add garlic and leek. Lightly sauté until soft. Reserve.

5.Put the milk, cream, eggs, yolk, salt and pepper in a large mixing bowl. Using the hand mixer fitted with the flat beaters, mix the ingredients together on speed 2 until thoroughly combined.

6.Reduce oven to 325˚F.

7.To assemble the quiche: scatter the gar- lic, leek, red peppers and basil evenly along the bottom of the baked tart shell. Pour the egg mixture over the vegetables and scatter the manchego on the top.

8.Bake for about 30 minutes until quiche is just set.

9.Remove from oven and let sit for about 5 to 10 minutes. Serve.

*The second dough disc may either be used within 3 days if refrigerated or it may be wrapped well and stored in the freezer until needed.

Nutritional information per serving:

Calories 189 (70% from fat) • carb. 10g • pro. 4g

•fat 15g • sat. fat 9g • chol. 93mg • sod. 170mg

•calc. 102mg • fiber 0g

THREE-CHEESE CALZONES

We use our own pizza dough recipe,

but if you want to save time, store-bought

dough works just as well.

Makes 4 large calzones

16 ounces whole-milk ricotta

2garlic cloves, finely chopped

1 large egg, lightly beaten

3 ounces grated Parmesan

¼ teaspoon sea salt

pinch freshly ground black pepper

4 ounces shredded mozzarella

1 recipe pizza dough (page 22) unbleached, all-purpose flour (for dusting)

cornmeal (for dusting)

1.Preheat oven to 500°F. If you have a pizza stone, place the stone on the oven

rack and preheat. Once the oven comes to temperature, let stone heat for an addi- tional 30 minutes. This will add an extra crispiness to your calzones.

2.In a large bowl, combine the ricotta, garlic, egg, Parmesan, salt and pep- per. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 2 to 4 to fully combine. Add the mozzarella and mix on speed 2 until just combined. Reserve.

3.Lightly dust work surface with flour. Divide the dough into four equal pieces. Lightly cover with plastic wrap until using. Roll one piece into a circle about 8 inches in diameter. Spread a generous ¾ cup of filling onto the bottom half of the dough, leaving a 1-inch border. Fold top half over the filling and press the edges of the dough together. Pinch the edges of the dough over to fully seal. Using a sharp knife, cut 4 slits into the top of the calzone to allow steam to escape while baking. Reserve on a cornmeal-dusted baking sheet and repeat with remaining rounds.

4.Using a pizza peel, transfer prepared calzones to the preheated pizza stones (if you are not using pizza stones, just keep the calzones on the cornmeal- dusted baking sheet). Bake in preheated oven for about 20 to 25 minutes, or until fully browned.

5.Let cool slightly before serving.

Nutritional information per serving (½ calzone): Calories 208 (47% from fat) • carb. 13g • pro. 15g

•fat 11g • sat. fat 7g • chol. 70mg • sod. 504mg

•calc. 285mg • fiber 0g

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