Quick to Fix Cheese Calzone |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Variation on a Robin Miller recipe. She used steamed broccoli and no garlic in hers. You can use any vegetables (roasted or raw) you like or cooked meat (pepperoni, sausage, etc). When I made this, I actually used two cans of Pillsbury pizza dough (about 13.5 ounces each) and divided the filling to make one veggie calzone and one pepperoni calzone. Ingredients:
1 cup part-skim ricotta cheese, drained well |
1 (8 ounce) bag part-skim mozzarella cheese, shredded (about 2 cups volume) |
2 teaspoons garlic, minced, to taste |
1 -1 1/2 cup roasted vegetables or 1 -1 1/2 cup pepperoni slice |
salt, to taste |
black pepper, to taste |
1 lb pizza dough, thawed |
1 -2 tablespoon olive oil |
2 tablespoons parmesan cheese, grated, to taste |
1 -2 cup pizza sauce or 1 -2 cup marinara sauce, to dip, heated |
Directions:
1. Preheat oven to 450 degrees F.
2. In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper.
3. Roll dough out to a 15 circle on a baking sheet that has been lightly dusted first with either flour or cornmeal.
4. Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat).
5. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together.
6. Brush with olive oil and sprinkle some parmesan cheese over top, to taste.
7. Cut a few slits in the top to allow steam to release.
8. Bake 10-15 minutes, until puffed up golden brown.
9. Let stand 5 minutes before slicing.
10. Serve with some heated marinara sauce to dip, if desired.
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