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
Details
Servings 6
Preparation time 20mins
Cooking time 195mins
Adapted from foodnetwork.com
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
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