RED PEPPER AND FONTINA CALZONES
To make in advance, brush calzones with olive oil, and freeze on baking sheet before putting in zip-lock bag. Dough can also be made up to 3 days ahead and refrigerated. Serve with Coeur d'Alene Cellars Confetti or Cabernet Sauvignon.
For dough:
2 teaspoons active dry yeast
2 teaspoon sugar
2 2/3 cups lukewarm water
1/4 cup olive oil
2 teaspoons salt
7 1/2 cups bread flour
For calzones:
2 1/2 cups shredded fontina cheese
6 ounces goat cheese
1 cup sliced roasted red peppers
1/2 cup chopped fresh basil
6 ounces chopped ham or cooked chicken (optional)
1 minced garlic
olive oil
For the dough:
In a large bowl, combine the yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in oil and salt.
Add flour, a little at a time, stirring until most of the flour has been absorbed and dough forms a ball. Knead on floured surface until soft and satiny, 4 to 5 minutes, adding additional flour as needed to keep dough from sticking.
Transfer dough to a bowl sprayed with pam, cover with plastic wrap and place in the refrigerator. Punch down dough as it doubles or triples. Can be kept in the refrigerator for 2 to 3 days, punching down each day.
For the calzones:
Divide dough into 10 equal pieces. With lightly floured rolling pin, roll each pece into a thin 8 to 10-inch round. Mound equal portions of fontina and goat cheese in center, compressing it in center of dough rounds. Top with peppers, basil, meat, and garlic.
Pull half of dough over filling and roll and press edges with fingers to seal. Brush tops of calzones lightly with olive oil. Bake until golden brown, 20 to 25 minutes in a 450 degree oven or 35 minutes in a 375-degree oven if frozen. Serves 8