T-Fal Kaleo StoreAway Manual De Instrucciones página 27

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Calzone
Makes 6 calzone
1 recipe Basic Pizza Crust
4 oz mozzarella cheese
1 (15 oz) container of ricotta cheese
1/4 cup grated Parmesan or Romano cheese
1 sprig Italian parsley, leaves only
12 slices of pepperoni
Preheat oven to 425 degrees F. Grease two large baking sheets.
Insert coarse shredding chopping blade in food processor. Shred mozzarella cheese into the food pro-
cessor bowl. Remove and set aside. Insert the chopping blade. Add ricotta, grated cheese, and pars-
ley leaves. Process until smooth. Add the mozzarella and pulse until mixed.
Punch down on the risen pizza dough. Dust with flour and divide into six even pieces. Flatten each
piece of dough into a 1/4-inch thick circle. Place 1/6 of the ricotta mixture in the center of each circle.
Top with two slices of pepperoni.
With your fingertips, wet the inside edge of the dough. Fold over to form a half-moon. Seal by pinching
the dough together and crimping. Place on previously greased baking sheets. Bake 25 to 30 minutes
or until golden.
Zucchini Nut Bread
Makes 2 loaves
2 medium zucchini
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup walnut halves
Grease and flour two 8-x 4-inch loaf pans. Preheat oven to 325 degrees F.
Insert coarse shredding attachment. Place zucchini in feed tube and shred into the food processor
bowl. Remove and set aside.
Insert the chopping blade. Add the eggs, oil, vanilla, and sugar to the food processor bowl and process
for 1 minute. Add flour, salt, baking powder, baking soda, cinnamon, zucchini, and nuts. Process until
just combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center is firm. Cool in pan on rack for 20
minutes. Remove bread from pan, and completely cool.
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