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CHEESE from page 124

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...1,

lightly floured work surface. With a
sharp knife, cut crosswise into eigh-
teen 1/2-inch-wide strips. Fold each
strip in half lengthwise and roll into a
12-inch-long cylinder.
In a shallow dish, combine the
parmigiano-reggiano, pepper, oregano,
and salt.
Dip each puff pastry cylinder into
the egg, then dredge in the chees mix-
ture. Set aside on the floured work
surface until all of the cylinders are
coated.
Put the ends of three cylinders
together and pinch tightly.
Braid, then pinch the other end to
secure. Place each braid on the pre-
pared baking sheet and chill for 20 to
30 minutes.
Bake the twists for 8 to 10 minutes,
or until golden brown. Serves six.

PARMIGIANO, CORN, AND RED
PEPPER MUFFINS
1 cup all-purpose flour
1/2 cup finely grated parmigiano-
reggiano cheese
1/3 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 scallions, minced (including 2
inches of the green tops)
1 red bell pepper, roasted, peeled,
seeded, and chopped
1 cup fresh or frozen sweet corn
kernels
3/4 cup sour cream
1/3 cup safflower oil
2 eggs
3 tablespoons coarsely grated
parmigiano-reggiano cheese

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3/6
1998

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Preheat the oven to 375 degrees.
Lightly oil the 12-cup muffin pan.
In a medium bowl, combine the
flour, 1/2 cup finely grated parmi-
giano-reggiano, cornmeal, baking
powder, baking soda, salt and sugar.
Mix well.

In a large bowl, combine the scal-
lions, red pepper, corn, sour cream,
oil, and eggs. Mix well.
Add the dry ingredients and stir
just until moistened; do not overmix.
Spoon the batter into the muffin
cups, filling them two-thirds full.
Sprinkle with remaining parmigiano-
reggiano. Bake for 18 to 20 minutes, c <
or until golden brown. Transfer from
the muffin pan to a wire rack. Makes
one dozen muffins.
Note: Roasting Peppers. Place
whole peppers directly over a high
flame. If you do not have a gas stove-
top, use a grill or put the peppers on a
baking sheet under your broiler. Turn
the peppers frequently until blackened
all over. Place them in a brown paper
bag to steam and cool. Peel the pep-
pers by scraping the blackened skin off
with a sharp knife. Remove the stem
and seeds before cutting as directed in
the recipe.

THREE-CHEESE CALZONE
1 package active dry yeast
2 tablespoons sugar
4 to 4 1/2 cups all-purpose flour
1 tablespoon salt
3 tablespoons extra virgin olive oil
plus oil for brushing
1-1/2 cups warm water
3/4 cups grated skim mild
mozzarella cheese
3/4 cup grated parmigiano-reggiano
cheese
1/2 cup crumbled Gorgonzola
cheese

Preheat the oven to 450 degrees with
a pizza stone inside. If you do not
have a stone, use a baking sheet lined
with parchment paper and sprinkle it
with cornmeal before putting calzone
on it.
Dissolve the yeast and sugar in
1/2 cup of the warm water. Let
stand for 5 minutes, or until
foamy.
Put the flour and
salt in a food proces-
sor fitted with the
dough blade. Add
the oil and process
for 20 seconds.
With the machine
running, add the yeast
mixture, then gradually add the
remaining water in a steady stream
until the mixture comes away from
the sides of the workbowl. Process for
60 seconds longer.
On a lightly floured work surface,
knead the dough into a ball.

CHEESE on page 128