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Halloween Spooky Calzone Snake

 
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Not only desserts attract people's attention at Halloween party, try this delicious cheesy oozy calzone snake, everyone will love it!

Yield

14

servings

Prep

25

min

Cook

40

min

Ready

2 1/6

hrs

Trans-fat Free, Sugar-Free
 

Ingredients

For the dough:
1 teaspoon white vinegar
1 cup water
warm
¼ ounce yeast, active dry
1 package
2 ½ tablespoons olive oil
1 ¼ teaspoons salt
or more as needed
3 cups all-purpose flour
or you can use 2 cups white flour and 1 cup whole wheat flour
For the filling:
1 cup ricotta cheese
prefer low-fat
2 cups mozzarella cheese
prefer low-fat
*
3 tablespoons Parmesan cheese
or as needed
4 ounces pepperoni slices
1 package
*
2 tablespoons parsley leaves
freshly chopped, or basil
½ teaspoon italian seasoning
*
cup black olives
sliced
*
1 small green bell peppers
cut into strips, or you can use red, yellow or orange
½ cup mushrooms
freshly sliced
For the egg wash:
1 tablespoon water
1 large eggs

Directions

Dissolve the sugar in the warm water in a large bowl.

Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

Add the oil, salt, and 2 cups of flour, and kneed the mixture until forms a wet dough.

Then add the remaining 1 cup of flour, ¼ cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball.

Knead for 3 to 5 more minutes, until the dough is smooth and elastic.

Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

Mix together the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.

Preheat oven to 375℉ (190℃) F (190 degrees C). Line a baking sheet with parchment paper or cooking spray.

Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long.

Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing.

Pull edges of the dough together, pinch to seal and form a long, filled roll.

Arrange the roll, seam side down, onto the prepared baking sheet in a snakey "S" shape, and tuck the ends underneath to seal.

Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.

Bake for 30 to 35 minutes, until the calzone is golden brown.

Let cool for a few minutes until you can handle

Cut into individual slices.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 14627% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 241mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 8%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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