Recipe - Calzone With Four Cheeses Eggplant And Basil

Eggplant Mixture
7 tablespoon Olive oil
4 Cloves Garlic; minced
Three fourths pound Eggplant; cut in 1" cubes
1 tablespoon Balsamic vinegar or red wine
vinegar
One fourth cup Pine nuts

DOUGH
1 cup Warm water; (105 to 115
degrees)
1 Envelope dry yeast
3 tablespoon Olive oil
Three fourths teaspoon Salt
3 cup (or more) bread flour

FILLING
1 One half cup Fontina Cheese; grated
1 One half cup Mozzarella Cheese; grated
3 One half ounce Soft Mild Goat Cheese (Such
As Montrachet); crumbled
One fourth cup Freshly Grated Parmesan
Cheese
1 Red bell pepper; cut into
strips
One half cup Thinly cut or sliced up fresh basil
leaves
Fresh basil sprigs

EGGPLANT MIXTURE: Combine oil and garlic in small bowl. Let stand 30
minutes. Place eggplant in colander. Sprinkle with salt and let stand 30
minutes. Drain eggplant and pat dry. Heat half of garlicoil mixture in
heavy large skillet over medium heat. Add eggplant and saute until tender,
about 8 minutes. Increase heat to high. Add vinegar and cook until almost
no liquid remains in skillet, about 1 minute. Season to taste with pepper.
Transfer to large bowl. Heat 1 teaspoon garlicoil mixture in heavy small
skillet over medium heat. Add pine nuts and saute until golden, about 2
minutes. Add to eggplant. (Can be prepared 1 day ahead. Cover and
refrigerate remaining garlicoil mixture and eggplant mixture separately.
Bring to room temperature before using. )

DOUGH: Place One fourth cup warm water in bowl of heavyduty mixer; sprinkle yeast
over and stir to dissolve. Let stand 10 minutes. Add remaining Three fourths cup
water, oil, salt and then 3 cups flour; stir to combine. Attach dough hook
to mixer and beat until dough pulls away from sides of bowl, about 2
minutes. Turn out dough onto lightly floured surface and knead until smooth
and elastic, adding more flour if sticky, about 10 minutes. Lightly oil
large bowl. Add dough, turning to coat. Cover with plastic wrap and let
rise in warm draftfree area until doubled in volume, about 1 hour. While
dough rises, begin preparation for assembly and baking. ASSEMBLY AND
BAKING: Position rack in lowest third of oven. Place baking stone*, baking
tiles * or heavy large rimless baking sheet on rack in oven. Preheat oven
to 450 degrees for 30 minutes. Mix cheeses together in bowl.

Punch dough down. Divide into 4 pieces. Roll out 1 dough piece on lightly
floured surface to 8inch round. Brush dough with some of garlicoil
mixture, leaving 1inch border. Spread One fourth of cheese mixture over half of
dough, leaving 1inch border. Cover cheese with One fourth of eggplant mixture,
One fourth of bell pepper and One fourth of cut or sliced up basil leaves. Brush edges of dough
with water. Fold dough in half, covering filling but allowing bottom edge
of dough to show. Fold bottom edge over top edge and crimp to seal. Repeat
with remaining dough, garlicoil mixture, cheese mixture, eggplant mixture,
bell pepper and cut or sliced up basil leaves, forming total of 4 calzones. Cover
calzones and let stand 15 minutes.

Using large metal spatula, transfer calzones to stone or preheated baking
sheet in oven. Bake until golden brown and crisp, about 12 minutes.
Transfer calzones to platter. Garnish with basil sprigs and serve.
Posted to recipeludigest Volume 01 Number 352 by James and Susan Kirkland
kirkland@gj.net on Dec 09, 1997