In this recipe, a Roma by Weston Ravioli Maker is used to shape a cornmeal crust that is filled with chorizo, a seasoned cream cheese, salsa, jalapenos and cheddar jack cheese.
-Ingredients-
Crust
For the crust, follow this recipe from Food Republic:
Easy Cornmeal Crust Recipe. We highly recommend making your own cornmeal.
Filling
chorizo, ground or shredded (already cooked or cured)
salsa
jalapenos, sliced
cheddar jack cheese
whipped cream cheese
cumin
chili powder
smoked paprika
garlic powder
onion powder
-Tools-
Roma by Weston 4.75" Ravioli Maker (you can use any of the sizes, really)
Weston Manual Kitchen Mixer
Rolling Pin
Rubber Spatula
Preheat your oven to 350 degrees F.
Using a
Weston Manual Kitchen Mixer, mix together the cream cheese and spices, then chill while you prepare the crust.
Follow the Food Republic Recipe for the cornmeal crust. We used cornmeal that we ground ourselves with a
Weston Multi Grain & Cereal Mill and our
Weston Manual Kitchen Mixer to mix together the dough.
On a well-floured surface, using a rolling pin, roll out the dough for the crust. Then, with the
Roma by Weston Ravioli Maker, cut out circles using the bottom of the tool.
Delicately spread the cream cheese mixture over the dough rounds with a rubber spatula. Flour the top of the
Ravioli Maker, then lay one of the dough rounds over it, making sure it is aligned. Place about .5 tablespoons of
chorizo into the center of the round. We used chorizo that we
dry cured ourselves, and simply shredded it a bit with a steak knife.
Now add .5 tablespoons of salsa, 3 jalapeno slices (depends on how spicy you want it), and a sprinkle of cheese. Tightly press the handles of the
Ravioli Maker together. If the filling leaks out, you'll know to use less next time.
Once you have completed this for all of the rounds, place the 'Calzones' onto a greased baking sheet and bake for about 15 minutes or until the crust is golden.
