Emeril's Calzone Recipe

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Emeril's Calzone Recipe

 

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Emeril's Calzone

 

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 lb 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
1 salt and pepper



 

Preparation

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.

 

 

Servings: 1

 

 

 

 


 

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