Prosciutto And Eggplant Calzone Recipes

PROSCIUTTO AND EGGPLANT CALZONE

Steps:

• Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
• Remove the dough from the packaging and let rest on a lightly floured surface.
• In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside.
• Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool.
• In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.
• In a small bowl add the remaining egg and 1 teaspoon water and beat well.
• Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
• Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
• Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

EGGPLANT (AUBERGINE) , PROSCIUTTO, AND MOZZARELLA

Steps:

• Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally.
• Place the peppers in a medium bowl and cover with plastic to trap the steam.
• Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds.
• Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper.
• Process until smooth, scraping down the sides as needed.
• Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick.
• Lightly brush or spray both sides with oil.
• Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes.
• Transfer half of the slices to a tray, with the grilled sides facing up.
• Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
• Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray.
• Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture.
• Top each "sandwich" with a slice of the eggplant that has been grilled on both sides.
• Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes.
• Serve warm with the remaining pepper mixture spooned, if desired.

PROSCIUTTO AND BRIE CALZONE WITH APPLE

Steps:

• For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
• Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch.
• For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. if you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Lay half the prosciutto, apples, Brie, and sage onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set.

PROSCIUTTO FILLING FOR CALZONES

Steps:

• In a large bowl mix together the ricotta cheese, prosciutto, Romano cheese, Parmesan cheese, eggs, parsley, garlic, salt, and pepper.