| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Beer; warm |
| 1 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1 |
tb |
Olive oil |
| 3 |
c |
Bread flour |
| 2 |
ts |
Yeast |
| 4 |
|
Roma tomatoes; chopped |
| 3 |
|
Cloves garlic; minced |
|
|
Basil; chopped fresh |
| 1 |
|
Chicken breast; cooked and cubed |
|
|
Parmesan cheese; shredded fresh |
|
|
Feta cheese; crumbled |
INSTRUCTIONS
FILLING
Choose your favorite method for making dough. While you're waiting,
combine the tomatoes, garlic, and basil, and set aside.
Divide the dough into two balls, and roll one into a circle appx. 12"
in diameter. Layer half of the circle with parmesan cheese, chicken,
tomato mixture, and a liberal dose of crumbled feta. Fold crust over
and seal the edges. Repeat with other half of dough.
Bake at 350 for F15-20 minutes. When done, brush the crusts with
melted butter, and enjoy.
This makes two good-sized calzones.
Per serving: 615 Calories (kcal); 12g Total Fat; (18% calories from
fat); 30g Protein; 91g Carbohydrate; 46mg Cholesterol; 597mg Sodium
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0
Fruit;
1/2 Fat; 1/2 Other Carbohydrates
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