Roasted Garlic-Asiago Dip with Homemade Crackers

By á-3145

Recipe courtesy Anne Burrell

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

Preparation

Step 1

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