Tomatoe-Cheese Calzones
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mozzarella cheese
grated |
|
| 5 ½ | ounces |
goat (chevre) cheese
crumbled |
|
| ¼ | pound |
salami
diced |
|
| ½ | cup |
sundried tomatoes
|
|
| 2 | pounds |
pizza dough
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mozzarella cheese
grated |
|
| 159 | ml/g |
goat (chevre) cheese
crumbled |
|
| 113.4 | g |
salami
diced |
|
| 118 | ml |
sundried tomatoes
|
|
| 907.2 | g |
pizza dough
|
* |
Directions
Preheat oven to 450℉ (230℃). In medium bowl, combine cheese, salami and tomatoes; toss.
Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of douth into 7 inch round.
Top left half of each round with cheese mixture, dividing evenly.
Moisten edges with water; fold right side of dough over so edges meet.
Press edges to seal; crimp.
Place on large baking sheet; with scissors, make three ½ inch slits in top of each.
Bake 20 to 25 minutes or until well-browned. Cool briefly before serving.
