| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mozzarella cheese; grated partly skim |
| 5 1/2 |
oz |
Goat cheese; crumbled |
| 1/4 |
lb |
Hard salami; diced |
| 1/2 |
c |
Sun-dried tomatoes in oil; drained will, chopped |
| 2 |
lb |
Pizza dough; thawed if frozen. |
INSTRUCTIONS
NUTRITIONAL INFORMATION/SERV
590 calories 29 g protein 72 g carbohydrate 20 g fat 60 mg cholesterol
648 mg sodium
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.
From: McCall's August 1993 Happy Charring
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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