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Saturday, July 19, 2008

Recipe: Calzone

Calzone is much like a pizza, except that it is made like a turnover, with the filling enclosed. This is a simple version, but you can add almost anything to this basic mixture, such as chopped prosciutto or ham or crumbled cooked sausage.

Makes 1 calzone

4 oz. cream cheese
4 oz. mozzarella, grated
¼ C chopped scallions
2 T chopped parsley
2 cloves garlic, minced
¼ t dry thyme, or ½ t fresh
¼ t dry marjoram, or ½ t fresh
½ t salt, or to taste
Freshly ground pepper to taste
14-inch disk of rolled-out, uncooked pizza dough
Olive oil

Preheat the oven to 500°F. Put the cream cheese and mozzarella in a boll and mix until blended. Stir in the scallions, parsley, garlic, thyme, marjoram, salt, and pepper. Place the prepared pizza dough on a pizza pan or cookie sheet. Put the filling on one half of the dough, leaving a 1-inch margin at the edge. Moisten the edge with water. Fold the dough over the filling to meet the edges. Seal the
edges by rolling up ½ inch of dough and crimping it to form a tight seal. Bake for about 15-18 minutes, until it is brown on both the top and bottom. Remove from the oven and brush the top with olive oil. Serve it whole.

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