Three Meat Calzone (ATK)

• hidangan: 4

Bahan-bahan

6 ounces thinly sliced deli salami

2 ounces thinly sliced deli pepperoni

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

½ cup chopped fresh basil

2 tablespoons extra-virgin olive oil

Flour for dusting

1 (1-pound) ball ready-made pizza dough

4 ounces thinly sliced deli capiccola

8 ounces thinly sliced dell mozzarella cheese

Arahan

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.

2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 14 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni. capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.

3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.

Nota

Serve this overstuffed calzone with your favorite tomato sauce if desired.

Cooks country 2007 June / July