Roasted Garlic-Asiago Dip with Homemade Crackers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 525
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 17
- Sodium
- 405
- Total: 3 hr 15 min
- Prep: 20 min
- Inactive: 2 hr 10 min
- Cook: 45 min
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- 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.
- 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.
- For the crackers: In a small bowl combine the Asiago and cayenne.
- 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.
- 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.
- Eat right away or store in an airtight container.
Calzone Dough:
- 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.
- 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.
- 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.