mts (03/24/83)
Ricki Simon and other interested:
Here's a great recipe for CALZONE ALLA NAPOLETANA!
Enjoy!!!
Filling: 6 oz. mozzarella, diced
.25 lb. prosciutto, diced
.25 lb. salami, diced
salt and pepper to taste
15 oz. ricotta
2 eggs
.25 cup parmesan/romano cheese
(salami and prosciutto may be replaced
with pepperoni, mushrooms, or ham)
Dough: .5 pizza dough(may be bought or see below)
olive oil
Preparation:
Preheat oven to 400 degrees. Place dough on floured board
and pound lightly to deflate. Pull and stretch, forming a large thin disc
about .25 inch thick. Brush center(not .5 inch of edge) with oil. Place
combined ingredients of filling onto disc. Fold disc over into shape
of half-moon and then press and seal edges together. Brush surface with oil
and place on greased cookie sheet. Cut out a small hole in the top center
of the half-moon, the size of a nickel, so that the steam will escape
and the edges won't split. Bake for 25-30 minutes. Serve hot.
*I never use a sauce. It's great just as it is. But you
can pour tomato sauce and sprinkle grated cheese on top for additional
flavor.
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If you wish to make your own dough, try this:
Dough: 1 envelope dry yeast+ .25 cup warm water
.25 tsp. salt + 1 cup warm water
3.5 cups flour
Dissolve yeast in water and let stand.Dissolve salt in 1 cup
water, add yeast mixture and stir in 2.5 cups flour. Beat well
add remaining flour, and knead well until dough is smooth and
elastic. Place dough in bowl, covered, in warm place for 45 mins.
Divide dough into two pieces, knead them, and let each rise
separately in warm place for 1.25 hours. Pull and stretch into
shape. Makes 2 discs for two calzones.