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Basil With Cheeses in Puff Pastry
3/4 C. grated Parmesan cheese
1/2 C. grated fontina cheese
1/2 C. grated Jarlsberg cheese
1 lb. ricotta cheese
3/4 C. lightly packed shredded fresh basil
Salt and ground white pepper, to taste
2 sheets (each about 10-inches square) ready-made puff pastry
1 egg beaten with 2 T. water, for glaze
In a large bowl, stir together cheeses and basil. Season with salt and pepper,
if needed.
Line baking sheet with parchment paper. Slice the puff pastry sheets in half to
make four 5-by 10-inch rectangles. Place one rectangle on prepared baking sheet.
Reserve remaining pastry, well wrapped, until needed. Mound half of basil-cheese
mixture down center of pastry rectangle, leaving a 1 1/2-inch border on all
sides. Brush border with 1/2 tablespoon water.
Place one of the reserved rectangles over filling. Gently but firmly press edges
of the 2 rectangles together to seal; press again with handle of table knife for
decorative edge. Brush top of pastry with half of the egg glaze. Repeat assembly
for 2 remaining rectangles. Chill, tightly wrapped, up to 24 hours.
One hour before serving, preheat oven to 425°F. Bake filled pastry rectangles
until golden brown (about 35 minutes). Cool 5 minutes. To serve, slice
rectangles into 3/4-inch wide strips. |
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Stuffed Pizza Loaf
Dough:
1 envelope active dry yeast
1 t. sugar
2 T. olive oil
2 t. salt
About 4 C. all-purpose flour
Filling:
1/4 lb. thinly sliced provolone cheese
1/4 lb. thinly sliced salami
1/4 lb. thinly sliced baked ham or prosciutto
1/4 C. grated Parmesan or Romano cheese
1 large egg
Prepare Dough: In large bowl, stir yeast and sugar into 1/4 cup warm water (105
to 115°F). Let stand until yeast mixture foams, about 5 minutes.
With wooden spoon, stir in oil, salt, and 1 cup warm water. Gradually add 3 1/2
cups flour, stirring until a stiff dough forms. Turn dough onto floured surface
and knead until smooth and elastic, 7 to 10 minutes, working in more flour
(about 1/2 cup) while kneading.
Shape dough into a ball; place in greased large bowl, turning dough over to
grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85°F)
until doubled, about 1 hour.
Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15
minutes for easier shaping.
Grease large cookie sheet (17" by 14"). On lightly floured surface, with floured
rolling pin, roll dough into a 16" by 12" rectangle.
Prepare Filling: Arrange cheese slices on dough up to 1/2 inch from edges,
overlapping slices slightly if necessary. Repeat with salami and ham. Sprinkle
with grated cheese. From a long side, roll up dough jelly-roll fashion. Pinch
seam and ends to seal, and tuck ends under slightly. Place loaf, seam side down,
diagonally on cookie sheet. Cover with greased plastic wrap; let rest 15
minutes. Meanwhile, preheat oven to 375°F.
In cup, with fork, beat egg slightly. Brush loaf with egg. With knife, make 5
long diagonal slashes in top of loaf, about 1/4-inch deep. Bake loaf 30 to 35
minutes, until browned. Loosen bottom of loaf with wide metal spatula and slide
onto wire rack. Cool slightly to serve warm, or cool completely to serve later.
To reheat, place on cookie sheet in preheated 375°F oven 10 to 15 minutes, until
warm.
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