Anne Burrell’s Roasted Garlic-Asiago Dip and Crackers | Secrets of a Restaurant Chef | Food Network

Anne Burrell's Roasted Garlic-Asiago Dip and Crackers | Secrets of a Restaurant Chef | Food Network

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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.

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Roasted Garlic-Asiago Dip with Homemade Crackers
Level: Easy
Total: 3 hr 15 min
Prep: 20 min
Inactive: 2 hr 10 min
Cook: 45 min
Yield: 4 to 6 servings


2 bulbs elephant garlic
1/2 cup grated Asiago cheese
Kosher salt
2 to 3 tablespoons extra-virgin olive oil

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


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.

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Anne Burrell’s Roasted Garlic-Asiago Dip and Crackers | Secrets of a Restaurant Chef | Food Network

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