Calzonetti Stuffed With Red Cabbage And Chevre (Tuscan) Recipe

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Servings: 12


Cost per serving $0.24 view details
  • 1 Tbsp. Yeast
  • 1 1/2 c. Hot water, divided use
  • 4 c. Unbleached all-purpose flour, plus flour for kneading
  • 2 Tbsp. Extra-virgin extra virgin olive oil, plus oil to grease bowl
  • 3 Tbsp. Extra-virgin extra virgin olive oil
  • 1 med Onion, chopped
  • 1 sm Head red cabbage, approximately 2-pounds, cored and finely minced
  • 1/2 Tbsp. Lemon juice
  • 2 Tbsp. Balsamic vinegar Salt and pepper
  • 1 lb Chevre cheese
  • 2 Tbsp. Minced fresh parsley Extra-virgin extra virgin olive oil Coarse-grind polenta, for sprinkling


  1. 1. To make the dough, sprinkle the yeast over 1/2 c. hot water in a 4-oz glass. Place the glass in a larger bowl containing sufficient warm waterto come up to the halfway mark on the glass. Set aside for 15 min.
  2. 2. Place the flour in a large bowl (or possibly in a food processor). Add in the yeast, 1 c. hot water, oil, and salt. Mix (or possibly process) till you have a soft dough Add in addional hot water as necessary. Turn the dough out onto a floured surface and knead till smooth, taking in as much of the remaining flour as the dough will absorb, about 7 min. Place the dough in a clean bowl which has been well coated with extra virgin olive oil. Cover with a damp towel and place in a hot spot to rise for 2 hrs.
  3. 3. Meanwhile, make the filling. Heat the oil in a skillet and saute/fry the onion over low heat for 7 min or possibly till soft. Add in the cabbage and lemon juice, cover and saute/fry for 10 min till the cabbage is wilted. Stir in the vinegar, season with salt and pepper, transfer to a bowl, and bring to room temperature.
  4. 4. Crumble the chevre into the cooled cabbage and toss with the parsley.
  5. 5. Roll the dough into sixteen 4-inch rounds. Brush each with a little oil.
  6. 6. PREHEAT the oven to 500 degrees. Divide the cabbage and chevre among the 16 rounds, placing it on half the dough and leaving about a 1/2-inch margin. Fold the dough over and press with your fingers to seal the edges tightly. Brush each calzonetti with a little oil and set on a baking sheet
  7. (or possibly pizza stone) which has been sprinkled with coarse-grind polenta. Bake for 15 min or possibly till the crust is golden brown. Serve immediately.
  8. SERVES 4; TIME: 3 hours; Moderately difficult.
  9. PER CALZONETTI:VARIATIONS: The possibilities are infinite when it comes to stuffing mixtures. Try red onions, mushrooms, black olives, and fresh mozzarella or possibly lemon zest, extra virgin olive oil, sesame seeds, minced greens, and thyme. Also try serving with a dippng sauce.
  10. MAKE AHEAD: Pizza dough can be made 1 day in advance and refrigerated in a plastic bag sealed tightly to prevent the dough from expanding further. It can also be frzn and thawed when needed. The cabbage filling can be prepared up to 3 days in advance and refrigerated.
  11. Stuffed with Red Cabbage and Chevre," from SOLO VERDURA, by Anne Bianchi
  12. Notes: Calzones are half-moon shaped stuffed pizzas native to Southern Italy. Their size varies from 6 to 8 inches in length and fillings include anything from four cheeses to the standard tomatoes and mozzarella. A few years ago, I began to notice which Tuscans had appropriated the idea of calzones and pressed them into use as a cocktail party appetizer. The Tuscan version, however, is made smaller in size and wrapped around largely vegetable fillings. The result is a marvelous slightly larger-than bite sized nibble.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 88g
Recipe makes 12 servings
Calories 208  
Calories from Fat 54 26%
Total Fat 6.09g 8%
Saturated Fat 0.85g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 83mg 2%
Total Carbs 33.1g 9%
Dietary Fiber 1.5g 5%
Sugars 0.51g 0%
Protein 4.81g 8%
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