Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Recipe pizza dough (see recipe for Calzone) |
1 pack | (10-oz) frozen spinach |
1 cup | Bechamel sauce |
1 cup | Grated Mozzarella cheese |
½ cup | Grated Parmesan cheese |
1 \N | Clove garlic; mashed |
\N \N | Fresh grated nutmeg |
\N \N | Oil for cooking |
4 ounces | Thinly sliced proscuitto |
1 \N | Egg yolk |
2 tablespoons | Cream |
Make bread dough. Thaw spinach and squeeze dry. Add to bechamel sauce and stir in cheeses, garlic, nutmeg, salt and pepper to taste. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece to form 14-inch circle. Oil pizza pan and place dough on it. Spread half prosciutto to within 1-inch of dough edge. Spoon spinach mixture over and cover with remaining prosciutto. Roll other piece of dough to 13-inch circle. Place over prosciutto, fold up lower dough edge and pinch crusts together to seal. Slash top to allow steam to escape. Brush with egg yolk/cream wash. Allow to rise 45 minutes. Serve immediately.
HEARTY LIKE CALZONE.
SERVE WITH SALAD AND WINE
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .