Cuisinart 11-Cup Series manual Roasted Pepper, Chevre & Mozzarella Calzone

Page 49

Roasted Pepper, Chevre & Mozzarella Calzone

Make ahead for a picnic or tailgating party.

Makes 4 large or 8 small calzones, 8 servings

Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35);

25 minutes plus about 30 minutes baking and resting time

2-1/2 red bell peppers, cut in half,

6

large fresh basil leaves, washed

 

cored and seeded

 

and dried

1-1/2 yellow bell peppers, cut in half,

1

ounce Reggiano Parmesan,

 

cored and seeded

 

cut in 1/2 - inch cubes

1

teaspoon extra virgin olive oil

8

ounces fresh mozzarella, well

2-1/2

teaspoons balsamic vinegar

 

chilled

1

recipe Pizza Dough, p. 35

8

ounces chevre or goat cheese

3

tablespoons flat parsley leaves,

2

ounces Ricotta Salata, crumbled

 

washed and dried

 

Cornmeal for sprinkling

Preheat the oven to 400° F. Line a shallow baking sheet with foil. Insert the slicing disc. 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 for 20 to 25 minutes, until tender and beginning to brown. Transfer to a small bowl; toss with the balsamic vinegar and let cool.

Prepare the Pizza Dough and let rise. Position the rack in the middle of the oven. If using a baking stone, place it on the rack. Raise the oven temperature to 450° F. Sprinkle a nonstick baking sheet (not “air-bake” type) or baker’s peel with cornmeal.

Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve. With the machine running, drop the Parmesan cubes down the small feed tube and process to chop, 10 seconds. Insert the shredding disc and shred the mozzarella. Leave in the work bowl. Insert the metal blade. Sprinkle the crumbled chevre, Ricotta Salata 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 depending on size of calzones desired. Cover loosely with plastic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds,

9 - 10 inches each in diameter for 4 balls, and 5 - 6 inches in diameter for 8 balls. Spread the cheese mixture over half the dough, leaving a 1-inch border. Use 1/2 cup for the larger cal- zones and 1/4 cup for the smaller calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture – 1/4 cup for the larger calzones, 2 tablespoons for the smaller calzones.

Brush the border of the dough lightly with water. Fold the dough over the filling and press firm- ly to seal the edges. Then make overlapping folds around the edges of the calzone. Use a serrated knife to make three 1-inch slashes on the top of each calzone for the steam to escape. Place on a cornmeal-dusted baker’s peel and slide onto the preheated baking stone, or onto a cornmeal-dusted baking sheet. 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. Re-warm in a 375° F oven before serving. Microwaving is not recommended.

Nutritional analysis per serving:

Calories 244 (from fat 57%) • pro 15g • carbo 12g • fat 16g

sat. fat 10g • chol. 41mg • sod 318mg • fiber 2g

48

Page 48 Page 50
Image 49
Page 48 Page 50
Contents Instruction Booklet Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsFor custom recipes Important Unpacking Instructions Table of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation On Continuous Press the OFF button when finishedDough Button Prepare the dough ingredients and place in work bowlTo purée fruits and cooked vegetables To chop raw fruits and vegetablesFirst, cut the food into To dislodge foodTo chop meat, poultry, fish and seafood To chop parsley and other fresh herbsTo purée meat, poultry, fish and seafood To chop nutsTo beat egg whites To make mayonnaiseTo whip cream To make crumbs and crumb crustsTip To make cake mixWhole peppers are an exception Large fruits like pineappleSmall, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of foodCooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausagesMachine capacity Using the right bladeMeasuring the flour Proofing the yeastAdding liquids Processing dry ingredientsKneading bread dough Kneading sweet doughBlade rises in work bowl Dough doesn’t clean inside of work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorBlade doesn’t incorporate ingredients Motor slows downMetal dough blade rises in work bowl Keep your food processor ready to use on a kitchenTechnical Data California Residents only Recipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodRoasted Shallot & Herb Hummus HummusPreparation 15 Minutes Jalapeño Jack WafersSmall onion Cup all-purpose flourDo-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherFor a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceButternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadChallah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon waterCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic Cuisinart White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano ParmesanOunces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneWashed and dried Cornmeal for sprinkling Simple Tomato Sauce Sauces & DressingsCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butterChocolate heaven Double Chocolate Chunk CookiesDelicious with coffee or tea Lemon Ginger BiscottiOr Callebaut, broken up, chilled Remove and reserveCreamy, smooth and simple to prepare Basic CheesecakeWhite Chocolate Cream Cheese Frosting Carrot CakeBasic Flaky Pastry Dough Thaw at room temperature for an hour before usingTo 8 tablespoons ice water Creamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FEach, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚FChocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowlIB-3622E

11-Cup Series specifications

The Cuisinart 11-Cup Series is a versatile food processor designed to meet the needs of both home cooks and culinary professionals, offering efficient performance and a range of innovative features. This appliance has earned a reputation for its user-friendly design and powerful functionality, making it a staple in many kitchens.

At the heart of the Cuisinart 11-Cup Series is its robust 600-watt motor, providing ample power to handle various food processing tasks. Whether you’re chopping vegetables, kneading dough, or slicing cheese, this food processor delivers consistent results with minimal effort. The large 11-cup capacity bowl is ideal for preparing meals for families or entertaining guests, allowing users to process large quantities of ingredients at once.

One of the standout features of the Cuisinart 11-Cup Series is its versatile blade and disc attachments. The stainless steel slicing and shredding discs enable precise cuts and uniform textures, while the steel chopping blade effortlessly processes everything from herbs to nuts. Additionally, the processor includes a dough blade, which is specially designed for kneading and mixing dough, making it suitable for bakers.

The series also incorporates a variety of modern technologies to enhance usability. The one-touch operation with a simple control panel allows users to toggle between different functions seamlessly. Moreover, the dual-purpose pusher features a feed tube that accommodates whole fruits and vegetables, facilitating easier food prep. This design minimizes prep work while maximizing efficiency.

Safety is a top priority in the Cuisinart 11-Cup Series, featuring a lock mechanism that ensures the bowl is securely in place before operation. The compact design makes it easy to store and maneuver in the kitchen, while the two-piece cover and removable parts are dishwasher-safe, providing effortless cleanup.

Overall, the Cuisinart 11-Cup Series combines power, versatility, and safety to create a food processor that stands out in its category. With its array of features and advanced technologies, it is positioned as an essential tool for preparing a wide range of dishes, catering to the diverse culinary needs of home cooks and professionals alike. Whether you are chopping, slicing, shredding, or mixing, the Cuisinart 11-Cup Series is designed to make your cooking experience efficient and enjoyable.
Top Page Image Contents