Thursday, April 13, 2006

Double Cheese and Prosciutto Calzone with a Green Salad- Adapted from Bon Appetit

For the Calzone: In a bowl mix 2C grated mozzarella cheese, 4oz. fresh, soft goat cheese, crumbled, 2oz. prosciutto slices, chopped, 3t thyme and 1 garlic clove minced. Mix together well and set aside. Spread about 14 oz. of pizza dough on a baking sheet. The dough may be your favorite recipe or you can use a prepared dough such as Pillsbury, as we did. Place the cheese mixture on 1/2 of the dough, leaving a 1 inch border around the edge. Fold the dough over to cover the cheese and pinch the edge firmly. Brush with some olive oil to help browning. Bake at 425 degrees for about 18 min. Slice into serving pieces.
For the salad: Mix your favorite greens and added ingregients and add your dressing. We prepared one my whisking together 1/4C good olive oil, 3T red wine vinegar, 1t Dijon mustard, pepper to taste, plus fresh herbs, if you wish.
We served dinner with a dry white wine, but beer would work as well.
Note: Adapt the calzone filling as you wish; pepperoni, different cheeses, no meat at all....experiment.



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