Roasted Garlic-Asiago Dip with Homemade Crackers

• 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
• Special equipment: pasta roller
• 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

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.
2. Cut the tops off the garlic and squeeze the roasted cloves out of the skin.
3. Place the roasted garlic in a food processor with the cheese and season with salt.
4. With the machine running drizzle in the olive oil.
5. Taste and make sure it is delicious; re-season if needed.
6. For the crackers: In a small bowl combine the Asiago and cayenne.
7. Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick.
8. Dust the dough lightly with flour during the process if the dough is sticky.
9. Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix.
10. Using a pizza wheel, cut the dough crosswise into triangles.
11. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes.
12. Let cool for 3 to 4 minutes on the tray before removing.
13. Eat right away or store in an airtight container.
14. In a small bowl, combine the yeast and sugar and whisk together with the warm water.
15. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
16. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt.
17. Pour in the yeast-water mixture and the olive oil.
18. Mix to combine on medium speed.
19. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
20. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap.
21. Place the bowl in a warm place to let rise until doubled in size, about 1 hour.
22. Punch the dough down and let it rise a final time for 30 to 40 minutes before using.

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Taken from www.foodnetwork.com/recipes/anne-burrell/roasted-garlic-asiago-dip-with-homemade-crackers-recipe.html (may not work)