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Home | Main Dishes | Spago Calzone
Spago Calzone
Notes:
Source Contra Costra Newspaper.
Ingredients:
Dough:
1 C. lukewarm water
1 Tbsp olive oil
About 3 C. bread flour (all-purpose will work)
2 Tbsp sugar
2 tsp. salt
1 1/2 tsp. active dry yeast
Flour
Filling:
1 C. shredded part-skim or low-fat mozzarella cheese
1/4 C. 50-percent-less fat coarsely chopped goat cheese (or regular)
1/3 C. shredded Parmesan cheese (fontina can be substituted)
1/2 regular eggplant (or 1 Japanese eggplant)
1 oz. prosciutto (about 2 long slices)
1 Tbsp olive oil
Dash red pepper flakes (optional)
1/2 tsp. crumbled dried basil
Preparation:
Dough
Add water, oil, flour, sugar, salt and yeast to bread machine pan in the order recommended by manufacturer. Set bread machine to dough cycle and turn on. Let mixing and kneading cycle finish (about 10 to 15 minutes). Unplug bread machine. Remove dough from pan. Let rest on lightly floured surface for 10 to 15 minutes. Divide into four portions and let rest another 10 minutes.
Filling
While dough is mixing in the bread machine, cut eggplant into round slices about 1/4 inch wide. Slice Eggplant into bite sized pieces, and grill with a little olive oil. Generously coat pan with canola cooking spray. When the bottom is brown turn over, and repeat on the other side. Place grilled eggplant on paper towels, and allow it to cool.
Assembly
Preheat oven to 450 degrees. Roll out each portion of dough to a small circle, then stretch into a circle about 8 to 10 inches in diameter. Sprinkle half of the mozzarella and all of the goat cheese, Parmesan cheese, eggplant and prosciutto over the dough circles. Top with remaining mozzarella cheese. Fold dough over to form half circle. Moisten edges and crimp to seal. Combine 1 tablespoon of olive oil with red pepper flakes and dried basil. Brush top surface of dough with oil mixture. Bake at 450 degrees for 15 to 20 minutes or until calzone become crisp underneath and golden brown on top.
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