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Roasted Garlic-Asiago Dip with Homemade Crackers

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  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 20 min
  • Inactive: 2 hr 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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Ingredients

Dip: 

2 bulbs elephant garlic

1/2 cup grated Asiago cheese

Kosher salt

2 to 3 tablespoons extra-virgin olive oil

Crackers:

1/2 cup grated Asiago cheese

1/2 teaspoon cayenne pepper

1/2 batch Calzone Dough, recipe follows

All-purpose flour, for dusting

1 egg beaten with 1 tablespoon water, for egg wash

Calzone Dough:

2 tablespoons dry yeast

1 teaspoon sugar

1 cup warm water

2 cups high-gluten flour

1 cup semolina flour, plus more for dusting

1 teaspoon kosher salt

1/4 cup extra-virgin olive oil, plus more for bowl

Directions

Special equipment:
pasta roller
  1. For the dip: Preheat the oven to 350 degrees F. Place the garlic bulbs in the oven and roast until soft when squeezed, about 30 minutes; let cool for 10 minutes. Cut the tops off the garlic and squeeze the roasted cloves out of the skin.
  2. Place the roasted garlic in a food processor with the cheese and season with salt. With the machine running drizzle in the olive oil. Taste and make sure it is delicious; re-season if needed.
  3. For the crackers: In a small bowl combine the Asiago and cayenne.
  4. Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky.
  5. Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes. Let cool for 3 to 4 minutes on the tray before removing.
  6. Eat right away or store in an airtight container.

Calzone Dough:

  1. In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
  2. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
  3. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise a final time for 30 to 40 minutes before using.