Calzones Filled with Escarole

comments (0) May 13th, 2008        

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Ingredients:
3 cups bread flour
1 tsp. salt
1 tsp. yeast
1 cup warm water
2 Tbs. olive oil, plus additional for brushing the tops
Sautéed escarole (see the link below)
4 Tbs. mellow olives, such as Niçoise, pitted and quartered
2 Tbs. capers, rinsed

16 appetizer or 4 main-dish servings

For the dough, place the flour, salt, and yeast in a food processor and mix briefly. With the food processor running, slowly add the water and the 2 Tbs. oil until the dough forms a sticky ball. Remove to a floured surface and knead well until silky, adding more flour if necessary. This process can also be done by hand.

Let the dough rise until doubled, two or more hours. Preheat the oven to 400°F.

For the filling, follow the sautéed escarole recipe until most of the liquid in the pan is cooked away. Add the olives and capers, cook for a few minutes, until the liquid is completely gone. Add salt if necessary.

To make the pies, divide the dough in half. Roll out each piece into a 10-inch circle. Place half the escarole filling on each circle of dough, leaving a 1/2-inch margin. Fold the dough in half, moisten the edges with a little water, and pinch the edges together firmly to seal. Lightly brush the tops with olive oil. Bake for 20 minutes or until nicely browned.

Recipe by Ed Miller
April 2000
from issue #26

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posted in: greens, main dish

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