Thursday, September 20, 2007


1 roll Pillsbury Pizza Dough
3 Tbsp Sundried Tomato Pesto
Meat (optional) Sliced Turkey Pepperoni, Sliced Chicken or Ham
1 can Mushrooms-drained and sliced
3 Tbsp Sundried Tomatoes
1/2 cup Fresh Spinach Leaves
1/4 Feta Cheese Crumbles
1/2 cup Low Moisture Part Skim Shredded Mozzarella Cheese
10 Pitted Calamata Olives- sliced
Pepper to taste
Italian Seasoning to taste
1 cup Tomato Sauce- divided into 2-3 servings
2-3 Sliced Roma Tomatoes

You can change the ingredients to your liking.

Preheat oven to 350 degrees. Unroll the pizza dough onto a clean and floured cutting board or countertops. Use a pizza cutter and divide dough lengthwise from top to bottom into 2 or 3 servings. On upper half of dough, spread pesto on each calzones leaving a 1/2 inch boarder on top and sides. Divide the remaining ingredients (not including tomato sauce and roma tomatoes) equally amongst the calzones being careful to put all ingredients on top half only. Fold the calzone dough in half from the bottom to top and pinch edges together, creating the traditional calzone. Bake in oven for 20-25 minutes or until lightly brown. Heat tomato sauce and serve on the side. Garnish the top with the sliced roma tomatoes.

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