Tomato-Cheese Calzones Recipe - Cooking Index
1/2 lb | 227g / 8oz | Mozzarella cheese - part skim milk, grated |
5 1/2 oz | 156g | Goat cheese - crumbled |
1/4 lb | 113g / 4oz | Hard salami - diced |
1/2 cup | 118ml | Sun-dried tomatoes in oil - drained, chopped |
2 lbs | 908g / 32oz | Pizza dough - thawed if frozen. |
1. Preheat oven to 450F. In medium bowl, combine cheese, salami and tomatoes; toss.
2. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of dough 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 1/2 inch slits in top of each.
3. Bake 20 to 25 minutes or until well-browned. Cool briefly before serving.
Source:
McCall's August 1993 Happy Charring
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