Cuisinart DLC-2011WBN-1, DLC-2011WWBN-1, DLC-2011WBC Roasted Pepper, Chevre & Mozzarella Calzone

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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

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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

DLC-2011WWBN-1, DLC-2011WBCN, DLC-2011BKWBN, DLC-2011WBC, DLC-2011BKWB specifications

The Cuisinart DLC-2011 series food processors, including the DLC-2011WBN-1, DLC-2011WB, DLC-2011BKWB, DLC-2011WBC, and DLC-2011BKWBN, are renowned for their innovative technology and practical features that cater to both novice cooks and seasoned chefs.

These food processors are designed to simplify cooking tasks, turning laborious food preparation into a seamless experience. With a powerful 600-watt motor, the DLC-2011 series ensures that even tough ingredients are processed with efficiency. The 11-cup capacity is generous enough for a variety of tasks from chopping vegetables to mixing dough, making it an ideal kitchen companion for meal prep.

One of the standout features of the DLC-2011 series is its easy-to-use control system. The processor comes equipped with a simple pulse control and an on/off switch, allowing for precise processing. The inclusion of a stainless steel chopping/mixing blade, along with a slicing disc and a shredding disc, enhances versatility, providing users with multiple options for their culinary creations.

Safety is a priority in the design of these processors, as they include a locking lid and an auto shut-off feature that ensures safe operation. The wide mouth feed tube accommodates whole fruits and vegetables, eliminating the need for pre-cutting, which saves valuable time in the kitchen.

The DLC-2011 series boasts a sleek aesthetic, available in colors that complement any kitchen decor. The durable construction enhances longevity, while the dishwasher-safe parts (excluding the motor base) promote easy cleaning, making maintenance a breeze.

In terms of technology, Cuisinart employs a reliable and efficient motor system that optimizes performance while minimizing noise. Additionally, the precision-engineered components work in harmony to deliver consistent results with every use.

Users will appreciate the versatility of these food processors, as they can handle a wide range of tasks such as chopping, slicing, grating, mixing, and pureeing. Whether preparing a large family meal or experimenting with new recipes, the Cuisinart DLC-2011 series is designed to enhance culinary creativity and efficiency, making it a must-have tool for any kitchen enthusiast.
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