calzones
Dough
3 to 3-1 / 2 cups all-purpose flour
1 / 2 cup cornmeal
1 envelope RapidRise Yeast
1 teaspoon salt
1-1 / 4 cups water
1 / 4 cup olive oil
Prosciutto and Cheese Filling
1-1 / 2 cups ricotta cheese
1-1 / 2 cups grated mozzarella cheese
1 / 2 cup freshly grated Parmesan cheese
1 (4-ounce) jar diced pimientos, well-drained
2 ounces thinly sliced prosciutto or salami
2 tablespoons fresh, minced parsley
2 medium cloves garlic, minced
1 / 2 teaspoon dried basil leaves
1 / 4 teaspoon dried rosemary
Directions
In a large bowl, combine 1 cup flour, cornmeal, undissolved yeast, and
salt. Heat water and olive oil until very warm (120o to 130oF).
Gradually add to flour mixture. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Stir in enough remaining
flour to make a soft dough. Knead on lightly floured surface until
smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 10 equal pieces; roll each piece to 6-inch circle.
Place 1 / 3 cup filling on one half of each circle. Fold dough over
filling; pinch seam or press with tines of fork to seal. Place on
greased baking sheets. Cover; let rise in warm, draft-free place until
doubled in size, about 30 minutes.
Bake at 400oF for 20 to 25 minutes or until done. Serve warm.
Prosciutto and Cheese Filling:
In medium bowl, combine cheeses, pimientos, prosciutto, parsley,
garlic, basil, and rosemary. Stir to blend well. Refrigerate until
ready to use.
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