Tomato, Feta And Black Olive Calzones Recipe - Cooking Index
Tomato, Feta And Black Olive Calzones Recipe - Cooking Index
| 1 | Box Atkins Quick and Easy | |
| Country White Bread Mix - (12.6 oz) | ||
| 4 tablespoons | 60ml | Olive oil |
| 1 cup | 146g / 5.1oz | Feta cheese - (abt 4 oz) - crumbled |
| 1 cup | 62g / 2.2oz | Tomato - seeded, chopped (medium) |
| 2 tablespoons | 30ml | Cured black olive slices |
| 1/2 teaspoon | 2.5ml | Oregano |
Combine bread mix and yeast in a large bowl. Add 1 1/2 cups warm water and 4 tablespoons olive oil. Mix with a spoon to form a soft dough. Knead gently for one minute. Cut dough into four equal pieces and shape into balls. Cover with plastic wrap and let rise for 1 hour and 15 minutes.
Mix cheese, tomato, olives and oregano in a small bowl.
When dough has finished rising heat oven to 400 degrees. Flatten dough balls into circles 7 to 8 inches in diameter. Divide topping over 1/2 of each circle, leaving a 3/4-inch border. Brush dough edges with water an fold over to cover filling. Press edges together; seal by pressing down with the with the tines of a fork.
Arrange calzones several inches apart on a baking sheet. Cut three slits in each to allow steam to escape. Bake 25 to 30 minutes or until calzones are puffed and golden brown. Cool slightly before serving.
This recipe yields 4 servings.
Carbohydrates: 34.5 grams
Net Carbs: 14.5 grams
Fiber: 20 grams
Protein: 52 grams
Fat: 22 grams
Description:
"Perfect for picnics or brown bag lunches, these calzones are just as good at room temperature as hot out of the oven."
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.