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Name: Calzone with Eggplant And Basil - Puck
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Black Pepper freshly ground; 1/4 ts Red pepper flakes or more; 1/2 c fresh goat cheese Cubed; Pizza Dough; Extra-Virgin Olive Oil; 1 c Fontina cheese grated; 1 Baby Japanese Eggplant; 6 lg Fresh basil leaves; 2 Sprigs fresh thyme or; 2 c Mozzarella cheese grated; 1 tb Grated Parmesan cheese; Basil for garnish

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INGREDIENTS

Black Pepper ; freshly ground
1/4 ts Red pepper flakes ; or more
1/2 c fresh goat cheese ; Cubed
Pizza Dough
Extra-Virgin Olive Oil
1 c Fontina cheese ; grated
1 Baby Japanese Eggplant
6 lg Fresh basil leaves
2 Sprigs fresh thyme ; or
2 c Mozzarella cheese ; grated
1 tb Grated Parmesan cheese
Basil ; for garnish

Servings

INSTRUCTIONS

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 Recipe by: Wolfgang Puck (1986)

NOTES

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Calzone with Eggplant And Basil - Puck

Black Pepper freshly ground
1/4 ts Red pepper flakes or more
1/2 c fresh goat cheese Cubed
 Pizza Dough
 Extra-Virgin Olive Oil
1 c Fontina cheese grated
1 Baby Japanese Eggplant
6 lg Fresh basil leaves
2 Sprigs fresh thyme or
2 c Mozzarella cheese grated
1 tb Grated Parmesan cheese
 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    Recipe by: Wolfgang Puck (1986)

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 8

Calories: 342
Calories from Fat: 147 (43%)

Amt Per Serving		% DV

	Total Fat 16.3g	22 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1g
Cholesterol 45.3mg		14 %
Sodium 739.1mg		25 %
Potassium 470.3mg		12 %
Total Carbohydrate 31.9g		9 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 29.5g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 342

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