Emerils Calzone Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
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,
Directions:
DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried
tomatoes, garlic and olive oil. Stir well. Add flour and mix until a
ball forms. Remove and put on a floured board. Let proof a few
minutes. Flour rolling pin and roll out into a thin rectangle. Cut
across in 3" widths. Take each piece and put a little filling. Roll
up and bake 400~ 20 to 25 minutes. FILLING-Saute in oil, onions,
pork, bell pepper and garlic until onions are translucent and pork is
cooked. Add remaining ingredients. Source: How to Boil Water with
Emeril Lagasse.
Source from luhu.jp
tomatoes, garlic and olive oil. Stir well. Add flour and mix until a
ball forms. Remove and put on a floured board. Let proof a few
minutes. Flour rolling pin and roll out into a thin rectangle. Cut
across in 3" widths. Take each piece and put a little filling. Roll
up and bake 400~ 20 to 25 minutes. FILLING-Saute in oil, onions,
pork, bell pepper and garlic until onions are translucent and pork is
cooked. Add remaining ingredients. Source: How to Boil Water with
Emeril Lagasse.
Source from luhu.jp