A small amount of red pepper adds a touch of heat, but feel free to add more if your taste buds like it hot.

Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 1 calzone)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Line a baking sheet with parchment paper. Set aside.

  • Heat a large nonstick skillet over medium-high heat. Add oil, swirling to coat pan. Add broccoli, mushrooms, and red pepper; sauté 5 minutes or until lightly browned and moisture evaporates. Remove from heat.

  • Cut dough into 4 equal portions. Roll 1 portion into a 6-inch circle on a work surface sprinkled with 1 tablespoon flour. Repeat procedure with remaining dough and flour.

  • Spoon 1/4 cup vegetable filling into center of each circle; sprinkle each with 1/4 cup cheese. Brush edges of dough with water; fold dough in half over filling, pressing firmly to seal.

  • Place calzones on prepared baking sheet; coat tops with cooking spray. Bake at 375° for 15 minutes or until crust is golden brown. Cool slightly, and serve with warm pizza sauce, if desired.

  • Beef Calzones variation: Replace the vegetable filling with a meaty version. Starting with step 3, cook 1/2 pound ground sirloin, 1/2 cup chopped onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 2 minced garlic cloves in a large nonstick skillet over medium-high heat 5 minutes, stirring to crumble beef. Drain. Continue the recipe starting with step CALORIES 483; FAT 7g (sat 8g, mono 5g, poly 7g); PROTEIN 1g; CARB 8g; FIBER 4g; CHOL 37mg; IRON 4mg; SODIUM 465mg; CALC 22mg

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

388 calories; fat 13.3g; saturated fat 1.7g; mono fat 2.8g; poly fat 1.7g; protein 15.4g; carbohydrates 55g; fiber 1.5g; iron 2.8mg; sodium 431mg; calcium 14mg.
Advertisement