| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 10 | oz | Refrigerated pizza dough |
| 1 | Egg | |
| Grated parmesan cheese; (optio | ||
| 1 | Recipe filling |
INSTRUCTIONS
unroll pizza dough. Roll or stretch dough into a 15x10" rectangle. Cut into 6 5" squares. Divide desired filling among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well w/fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1t water. Brush onto calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10 minutes. Let stand 5 minutes. before serving. Makes 6 calzones. Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown. Drain. Stir in 1/2C pizza sauce, one 4oz pkg. shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach filling: cook 1 10oz pkg frozen chopd spinach according to pkg dirs; drain well. In a bowl combine spinach, 1C finely chopped fully cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T thinly sliced green onion. Per serving: 16 Calories (kcal); 1g Total Fat; (62% calories from fat); 1g Protein; trace Carbohydrate; 47mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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