| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian2 | 8 | servings |
INGREDIENTS
| 1 3/4 | c | Recipe ready tomatoes; drain |
| 1 1/4 | c | Spinach; frozen; chopped |
| 3/4 | c | Pepperoni; thin sliced |
| 3/4 | c | Salami; sliced; chopped |
| 1 | c | Ricotta cheese |
| 1 | c | Mozzarella cheese; shredded |
| 1/2 | c | Olives w pimento |
| 1/3 | c | Parmesan cheese; grated |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Basil leaves; crushed |
| 1 1/2 | ts | Oregano; crushed |
| 1 | ts | Seasoned pepper |
| 2 | Loaves frozen bread dough | |
| 2 | tb | Olive oil |
INSTRUCTIONS
In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella cheese, ricotta cheese. olives, parmesan cheese, garlic powder, basil, oregano and pepper; set aside filling. Cut each bread loaf in half. On lightly floured board, roll one bread dough half into a 12 inch circle. Place on pizza pan. Spread 1 1/3 c filling on 1/2 of dough circle to within 1/2 inch of edge. Fold dough over filling making half circle. Press edges with fork to seal. Cut 3 slits in dough to allow steam to escape. Repeat process making 3 more calzones. Bake in preheated 350F oven for 20 minutes. Brush with olive oil. Bake an additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before cutting. Per serving: 147 Calories (kcal); 12g Total Fat; (72% calories from fat); 8g Protein; 2g Carbohydrate; 31mg Cholesterol; 148mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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