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Roasted Pepper, Chèvre
and Mozzarella CalzoneS
This versatile recipe can have many substitutes..
Makes 4 large or 8 small calzones, 8 servings
Approximate preparation time: 1 hour for the pizza dough, 25 minutes plus 30 minutes baking and resting time
Preheat the oven to 400º F. Line a shallow baking sheet with foil.
Prepare the Pizza Dough and let rise.
Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the parsley and basil and pulse to chop, about 10 quick pulses. Remove work bowl and reserve.
Insert the slicing disc, adjusted to 5mm, into the medium work bowl of the Cuisinart® Food Processor. Use medium pressure to slice the red and yellow peppers. Remove and toss with the olive oil. Spread in a single layer on the baking sheet. Roast in the middle of the oven for about 25 to 20 minutes, until tender and beginning to brown. Transfer to a small bowl, toss with the balsamic vinegar and let cool.
Raise the oven temperature to 450º F. If using a baking stone, place it on the rack. Sprinkle a nonstick baking sheet (not
Insert the fine shredding disc into the large work bowl and shred the Parmesan. Reverse the shredding disc to the medium side and shred the mozzarella by using medium pressure.
Leave the cheeses in the work bowl. Replace the shredding disc with the large metal chopping blade. Sprinkle the chevre and reserved herbs over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to assemble the calzones.
Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds,
Brush the border of the dough lightly with water. Fold the dough over the filling and press firmly to seal the edges. Then make overlapping folds around the edges of the calzone. Use a serrated knife to make three
Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving. Calzones may be served hot or at room temperature. Leftover calzones should be wrapped in foil or plastic wrap and refrigerated.
Nutritional information per serving:
Calories 381 (36% from fat) carb. 42g pro. 19g fat 15g sat. fat 9g chol. 40mg sod. 539mg calc. 224mg fiber 2g