Salads & Sandwiches > Italy > Calzones >
1 can (10 oz.) refrigerated pizza crust
2 TBS Parmesan cheese
1 pkg. (9 oz.) variety cold cuts
1/4 C green bell pepper, chopped
1/4 C onion, chopped
1/4 C tomato, chopped
1 C Mozzarella cheese, grated
Preheat oven to 425-degrees F. Unroll pizza crust on a lightly greased baking sheet. Stretch crust to form a 15x10" rectangle; sprinkle with the Parmesan cheese. Layer cold cuts, vegetables and mozzarella cheese down the center of the crust; sprinkle with basil. Fold the crust over meat and vegetables; pinch all edges to seal. Make small cuts across top to vent. Bake twelve minutes or until browned. Serve.
Variation: Spoon tomato sauce over turnover and sprinkle with extra Mozzarella cheese.
Recipe featured in the Food Fare Cookbook.
Note: A calzone (Italian "stocking" or "trouser" or "drooping sack" or "hanging fold"), sometimes referred to as Italian sac, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), ham or salami, vegetables, or a variety of other ingredients. It is typically served with marinara sauce on the side for dipping, or topped with garlic and parsley infused olive oil. The dough is folded over, sealed on one edge, salted, then deep-fried. In Italy the stuffing is always tomato, cheese and ham, and the calzone is never served with a sauce. [Data Source: Wikipedia].
Food Fare Culinary Collection: Italian Cibaria
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