ROASTED TOMATO, MOZZARELLA AND PESTO CALZONES
The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it's too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you'll need three (8-ounce) balls for this recipe.
Provided by Jessica Battilana
Categories dinner, lunch, breads, appetizer, main course, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil, and mix until combined. Increase speed to medium and mix until the dough comes together in a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough rises, prepare the tomatoes: Heat oven to 300 degrees. Arrange tomatoes cut-side down on a rimmed baking sheet. Drizzle with olive oil, scatter with garlic and season generously with salt. Bake for 40 to 45 minutes, until the tomato skins are wrinkly. Let cool slightly, then use your fingers to pull the skins off each tomato. (Count the number of tomato pieces now, then you'll have an easier time dividing them among the 6 calzones.) Discard skins, then transfer tomatoes and garlic to a strainer set over a bowl. (You won't need the accumulated juices for this recipe, but save them - you can whisk them with a bit more olive oil and vinegar for a vinaigrette.)
- Gently punch down the dough and transfer to a not-floured work surface. Divide into 6 pieces, each about 4 1/4 ounces/120 grams. Working with one piece of dough at a time, cup the dough ball on a work surface (almost as though you were forming a cage around the dough). Rotate your hand in clockwise circles, exerting a bit of pressure on the top of the dough ball, until it's a smooth sphere. Repeat with the remaining balls of dough and let stand 15 minutes, loosely covered with plastic wrap or a clean dish towel. (The dough can be prepared up to this point, transferred to a baking sheet, covered with greased plastic wrap and refrigerated overnight. Let come to room temperature before proceeding.)
- If you have a large pizza stone, place it in the oven and heat oven to 500 degrees. (If you don't have a pizza stone, lightly oil a rimmed 13-by-18-inch baking sheet). Working with one piece of dough at a time, roll into an 8-inch circle using a rolling pin. Spoon 1 1/2 tablespoons pesto in the center of the dough and use the back of the spoon or an offset spatula to spread it in a thin, even layer, leaving a 1-inch border. Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. Fold the dough in half, over filling, then roll and crimp the edge of the dough together to seal. Repeat with the remaining dough, pesto, mozzarella and tomatoes until all 6 calzones have been formed. Brush each calzone with egg wash and sprinkle with flaky salt.
- With a large spatula, transfer the calzones to the pizza stone (or baking sheet) and arrange them diagonally to fit. Bake until puffed and deep brown, 18 to 23 minutes. (Tent with foil if the tops become too dark before the rest of the dough is browned.) Remove from the oven and let cool 5 minutes before serving.
BAKED MOZZARELLA WRAPPED IN PROSCIUTTO
I have had a similar recipe in a restaurant and enjoyed so when I saw this in recipe+ I thought I would post.
Provided by ImPat
Categories Cheese
Time 18m
Yield 4 balls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/160C fan forced.
- For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
- Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
- Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
- Spoon basil sauce onto serving plates and top with mozzarella parcels.
BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO
Categories Mushroom Pasta Tomato Bake Sauté Kid-Friendly Chill Prosciutto Gourmet Small Plates
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
- In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.
PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
- Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
- Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
TOMATO MOZZARELLA BAKE
You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.-Elaine Seip, Medicine Hat, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
BAKED MOZZARELLA, PROSCIUTTO, AND TOMATO
This is wonderful as a first course or as a light but filling choice for a luncheon. There's just something about melted cheese and tomatoes that's been the basis for many thousands upon thousands of recipes. It's great served on it's own oven-proof plate. It's also low carb! Now you don't have any excuse to try it! I like this with an asparagus spear or two, placed on top. This is enough for a crowd, but it scales down great.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 35m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Place a slice of mozzarella cheese on top of each tomato slice.
- Sprinkle the basil evenly on top of all of the cheese slices.
- Carefully wrap the prosciutto around each tomato-cheese bundle.
- Place the bundles, fold side down in several shallow baking dishes that can be used for serving, if desired. If you do not have a suitable dish for baking and serving, have salad plates set aside and serve the packages on individual plates as a first course.
- Sprinkle the packages with wine and dot each with butter.
- Bake for 5-10 minutes or until the cheese begins to melt. Garnish individual plates or serving dish with lettuce or parsley.
Nutrition Facts : Calories 143.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 35, Sodium 220.5, Carbohydrate 2.2, Fiber 0.5, Sugar 1.1, Protein 6.9
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