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

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