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| Home -> [Bakery, Breads, Italian, Sun-dried, Western European] -> [Emeril's calzone Recipe] |
Emeril's calzone
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| Artist: |
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Yield: |
1 |
| Categories: |
Bakery, Breads, Italian, Sun-dried, Western European |
Rating: |
0 |
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Ingredients:
| | DOUGH | | 1
| tsp | Yeast | | 3/4
| cup | Warm water | | 1/4
| cup | Fresh basil, minced | | 1 1/2
| tsp | Salt | | 1
| | Sun-dried tomato, chopped | | 1
| tbsp | Garlic, minced | | 1/4
| cup | Olive oil | | | FILLLING | | 2
| tbsp | Olive oil | | 1
| small | Onion, diced | | 1/2
| lbs | Lean ground pork | | 1
| tbsp | Fresh oregano, chopped or | | 1
| tsp | Dried | | 1
| small | Bell pepper, diced | | 1
| tsp | Garlic, minced | | 1/2
| cup | White wine | | | Salt and pepper |
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Procedures:
| 1 | Dough-mix yeast, warm water. | | 2 | Stir. | | 3 | Add basil, salt, sun-dried tomatoes, garlic and olive oil. | | 4 | Stir well. | | 5 | Add flour and mix until a ball forms. | | 6 | Remove and put on a floured board. | | 7 | Let proof a few minutes. | | 8 | Flour rolling pin and roll out into a thin rectangle. | | 9 | Cut across in 3" widths. | | 10 | Take each piece and put a little filling. | | 11 | Roll up and bake 400°F 20 to 25 minutes. | | 12 | Filling-saute in oil, onions, pork, bell pepper and garlic until onions are translucent and pork is cooked. | | 13 | Add remaining ingredients. |
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