Source: Fleischmann's Yeast
Make filling: In large skillet, combine peppers, onion, pepperoni and garlic. Cook over medium heat until tender, stirring frequently. Set aside to cool.
Make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 4 equal pieces. Roll each to 8-inch circle. Stir cheeses into filling. Place about 1 cup filling on one half of each circle; moisten edges. Fold dough over filling and press with tines of fork to seal. Place on large greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each calzone. If desired, brush tops with water and sprinkle with crushed red pepper.
Bake at 400ºF for 25 minutes or until done. Serve warm.
All-Vegetable Calzones: Prepare filling as directed except replace pepperoni with 1 tablespoon olive oil and add 1 1/2 teaspoon sweet basil. Season with salt and pepper to taste. Proceed with recipe as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 299 | ||
Calories from Fat: 158 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 37.8mg | 12 % | |
Sodium 498.1mg | 17 % | |
Potassium 387.6mg | 10 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 15.9g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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