Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Filling:

10 oz. pancetta, diced

1 onion, diced

1/2 of yellow bell pepper, julienned

3 cups sliced cremini mushrooms

1 small head roasted garlic, pulp squeezed out and reserved

2 tomatoes, seeded and diced

1/4 cup diced sun-dried tomatoes packed in olive oil

1/3 cup grated mozzarella

1/3 cup grated Parmesan

2 tablespoons fresh chopped basil

salt and pepper; to taste

 

Dough:

1 cup water

3 cups flour

1 tsp. salt

2 tablespoons olive oil

1 tablespoon sugar

3 cloves garlic ,minced

1 tablespoon fresh chopped basil

1 tsp. black pepper

2 tsp. instant yeast

 

Filling:

Cook the pancetta until crisp. Add the onion and bell peppers; cook until softened. Add the mushrooms and cook until moisture is evaporated off. Add the tomatoes, roasted garlic pulp and sun-dried tomatoes; cook until very hot. Set aside to cool. Once cool , stir in cheese and basil. Salt and pepper; to taste.

 

Dough:

This dough can be made in a bread machine and by hand. If using bread machine put together according to machines directions.

Add the water and yeast to a bowl of a stand mixer fitted with a dough hook. Mix and allow to become foamy. Add the remaining ingredients and knead until smooth. Place in a greased bowl and allow to rise once.

Divide finished dough into 4 pieces. Roll out to about 8 inch circle. Fill with 1/4 of the filling and seal well. Place on a parchment lined baking sheet and bake for 30 minutes until golden. Brush a light coat of olive oil onto of finished calzone.

 

Peppered Steak Wraps are a quick lunch or dinner on hot days.

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Peppered Steak Wraps

1 package of large burrito size tortillas

1 bunch green onions, sliced

1 red bell pepper, julienned

1 head romaine, sliced

1 1/2 lbs. sirloin steak

salt and pepper, to taste

Dressing:

1/4 cup balsamic vinegar

2 shallots, chopped

2 cloves garlic, minced

1/2 cup olive oil

1/4 cup mayonnaise

2 tsp. black pepper

1/2 cup grated Parmesan cheese

salt, to taste

Begin with preparing the dressing. Combine all the ingredients in a small bowl and whisk until well combined; set aside.

Heat a cast iron skillet to smoking hot. While pan is heating , season the steaks well with black pepper and salt. Sear the steaks about 4 minutes per side and place a pan to rest to absorb the juices. Slice the steak into very thin slices.

Place a tortilla on counter, add a small amount of romaine, bell pepper, green onions and top with steak. Drizzle dressing over the top ; to taste. Roll up like a burrito, enjoy.

This is also amazing with grilled chicken.