Roasted Garlic-Asiago Dip with Homemade Crackers

Recipe courtesy Anne Burrell

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

195

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

195

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • Dip:

  • 2

    bulbs elephant garlic

  • 1/2

    cup grated Asiago cheese

  • Kosher salt

  • 2 to 3

    tablespoons extra-virgin olive oil

  • Crackers:

  • 1/2

    cup grated Asiago cheese

  • 1/2

    teaspoon cayenne pepper

  • 1/2

    batch Calzone Dough, recipe follows

  • All-purpose flour, for dusting

  • 1

    egg beaten with 1 tablespoon water, for egg wash

  • Special equipment: pasta roller

  • Calzone Dough:

  • 2

    tablespoons dry yeast

  • 1

    teaspoon sugar

  • 1

    cup warm water

  • 2

    cups high-gluten flour

  • 1

    cup semolina flour, plus more for dusting

  • 1

    teaspoon kosher salt

  • 1/4

    cup extra-virgin olive oil, plus more for bowl

Directions

8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky.Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes. Let cool for 3 to 4 minutes on the tray before removing.Eat right away or store in an airtight container.Calzone Dough-In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes

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