Veal Calzones
Filling
1 1/4 cup roasted veal, minced
1/4 cup porcini sauce
1/4 cup caramelized onions
1 tablespoon lemon juice
Dough
2c flour
1pk quick-rising yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 t olive oil
cornmeal for dusting
Combine flour, yeast, salt, sugar in processor. Heat water and olive oil to 125 degrees; add while processor is running to form a ball, then knead one minute. Turn out; cover to rest for 10 minutes. Or make ahead and refrigerate, bring to room temperature; divide dough into four portions; roll each into a circle; place a quarter of the filling onto one half of dough; fold over other half, sealing the edges to form the calzone. Bake on baking sheet on lower rack at 500 degrees for 10 -12 minutes until golden brown.