Friday, October 1, 2010


PREPARATION TIME: 50 minutes DOUGH RISING TIME: 1 hour 30 minutes
DRYING TIME: 20 minutes YIELD: About 18 calzone
3 teaspoons (15 ml) fresh yeast, 1/2 cup (125 ml) warm water, 1 teaspoon (5 ml) sugar,
4 cups (1-litre) plain flour, 1 teaspoon (5 ml) salt, 3 tablespoons (60 ml) olive oil
1 tablespoon (20 ml) olive oil, 1/4 teaspoon (1 ml) yellow asafoetida powder,
2 tablespoons (40 ml) red or green peppers, finely diced, 1/2 cup (125 ml) black olives, chopped
1 teaspoon (5 ml) salt, 1/4 teaspoon (1 ml) black pepper
2 cups (500 ml) ricotta cheese (or cottage cheese or fresh curd, crumbled)
1/2 cup (125 ml) grated parmesan cheese
1/3 cup (85 ml) grated cheddar cheese,
1/2 cup (125 ml) spinach leaves, chopped and lightly-blanched
1/3 cup (85 ml) chopped fresh parsley
extra oil for brushing and the baking tray

1. Dissolve the yeast in the warm water, add the sugar, mix well, and leave covered in a warm place for 10 minutes or until the mixture froths.
2. Sift the flour and salt into a large mixing bowl. Add the yeast, oil, and enough lukewarm water to make a smooth dough. Knead well for 5 minutes. Rub oil inside the bowl and over the dough. Place the dough in the bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
3. To prepare the pastry filling: heat the olive oil in a small frying pan over moderate heat. Saute the asafoetida in the hot oil for a few seconds; then add the diced peppers and saute for one minute. Add the chopped black olives, salt, and pepper and stir to mix; then remove from the heat and allow to cool.
4. Combine the ricotta cheese, parmesan cheese, cheddar cheese, cooled olives and pepper mixture, spinach, and parsley in a large bowl. Mix well and set aside.
5. After the dough has risen the first time, punch it down with your fist, remove it from the bowl onto a floured bench top, and knead again for one minute. Roll the dough out with your hands into a long tube and cut into 18 portions. Roll each portion into a smooth ball and, with a rolling pin, roll out each ball into a 13 cm (5-inch) disk.
6. Divide the filling into 18 portions. Place a portion in the centre of each disk. Fold over and seal around the edge either with a fork or by pressure from your fingertips to make small semicircular pastries. Place all the pastries on a oiled tray and place in oven at 350 degrees for about 20 minutes, or unitl golden brown.

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