Using fontina cheese : Calzone

[Guest guest]

Here are a few recipes that use Fontina. Use Fontina instead of cream

cheese in sauces and fondues. I swear that fontina and romano are the only

cheeses used by Olive Garden. Use some to make that artichoke-spinach

appetizer. Fontina is also crumbly-melty good on garlic toasts. Crumble

some on salads. Great on baked potatoes.

 

yummers in calzones! Here is one by Puck

 

* Exported from MasterCook *

 

Calzone with Eggplant and Basil - Puck

 

Recipe By : Wolfgang Puck (1986)

Serving Size : 8 Preparation Time :0:50

Categories : Entree Diary/Egg

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pizza Dough

1 baby Japanese Eggplant

extra-virgin olive oil

freshly ground pepper

6 large fresh basil leaves

1/4 teaspoon red pepper flakes -- or more

2 cups mozzarella cheese -- grated

1 cup fontina cheese -- grated

1/2 cup cubed fresh goat cheese

1 tablespoon grated Parmesan cheese

2 sprigs fresh thyme -- or

basil -- for garnish

 

1. Before you are ready to bake the calzones, preheat the oven with a pizza

stone inside to 500F for 30 minutes. Cut the eggplants into 1/4-inch slices.

 

2. Brush them on both sides with olive oil and season with freshly ground

pepper. Grill them over a moderate fire until they are tender, only a

minute or two on each side. Chop the basil. Roll or stretch half the dough

into a 12-inch circle and place it on a lightly floured wooden peel or a

heavily floured rimless baking sheet.

 

3. Brush the dough lightly with olive oil to within 1 inch of the edge and

sprinkle it with dried chili flakes, according to your palate and

tolerance. Working as quickly as possible, for each calzone spread half the

mozzarella and fontina on one half of the dough, leaving a 1-inch border.

 

4. Arrange half the eggplant slices over the cheese, then sprinkle it with

half the chopped basil. Distribute half the goat cheese on top. Moisten the

edges of the dough with water and fold the untopped dough over the filling,

trapping as much air inside as possible.

 

5. Press the edges together to seal the envelope and crimp them with the

back of a fork. Slide the calzones onto the hot stone and bake 12 to 15

minutes, or until they are golden brown. Remove from the oven and transfer

to a warm platter.

 

6. Brush the calzones with olive oil, sprinkle with the Parmesan and

decorate each with a sprig of thyme or basil. Serve immediately.

 

http://www.lifetimetv.com week of Dec 2 - 6 1996

 

>kitpath

 

 

 

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