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- Mike Luco, Houston, Texas
- Focaccia Dough:
- 2-1/2 cups (600 ml) flour
- 7/8 cup (200 ml) water
- 1/4 cup (60 ml) fine virgin olive oil
- 1/4 tsp (1 ml) oregano (dried)
- 1/4 tsp (1 ml) thyme (dried)
- 1/8 tsp (1 ml) red pepper flakes
- 1/2 tsp (2 ml) garlic powder
- 1 tsp (5 ml) quick-rising dry yeast
- 1-1/2 tsp (7 ml) active dry yeast
- 3/4 lb (.3 kg). ground round
- 1/2 cup (125 ml) white wine
- 1 eggplant, peeled and cubed
- 1 lemon, juice only
- 3 cloves garlic, minced
- 3 tbsp (45 ml) virgin olive oil
- 1 cup (225 ml) low-salt cheddar cheese
- Dry spices mixed together:
- 1/2 tsp (2 ml) oregano (dried)
- 1/2 tsp (2 ml) basil (dried)
- 1 tsp (5 ml) garlic powder
- 1/2 tsp (2 ml) thyme (dried)
- Focaccia Dough:
- This is for bread machines. Use the dough setting.
- When the dough is ready, remove the dough and break it into halves.
- Peel and slice the eggplant into 1-inch cubes.
- Sprinkle the eggplant with the juice of one lemon.
- Saute the garlic in the olive oil.
- Add the eggplant to the heated olive oil and garlic. Eggplant tends to absorb oil, so make sure that the olive oil is heated before adding the cubed eggplant.
- Saute until the eggplant starts to become translucent. Continue to saute, making sure not to burn the eggplant.
- After eggplant has become mostly translucent, add the white wine.
- Cook until the mixture begins to become dry.
- Add 1/2 cup (125 ml) of water and cook this mixture until it begins to lose most of its moisture.
- Let cool. The eggplant should be somewhat mushy; this is OK.
- Mash the cooked eggplant with a potato masher.
- Crumble ground beef and brown.
- Drain off fat from the cooked beef.
- With half of the focaccia dough, roll it out into a circular shape about 1/4 inch thick.
- Add half the cooked eggplant mixture, plus half of the meat, on the bottom half of the dough.
- Sprinkle about 1/2 cup (125 ml) of cheddar cheese over the browned meat.
- Sprinkle half of the dry spices on top of the cheese.
- Dip a pastry brush or the tip of your finger into a cup of water.
- Wet the edges of the dough.
- Fold the dough in half, over the filling, and crimp the edges together with a fork or your fingers.
- Carefully place the calzone on a baking sheet or cookie sheet.
- With a pastry brush, coat the top of the dough with olive oil to aid in browning.
- Repeat for other half of dough and filling.
- Cook in preheated 450 degree (225 C.) oven until brown.
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