Salami Supreme Calzone Recipe
Ingredients
| Active dry yeast | 1/4 Ounce (Calzone Crust:) | |
| Warm water - 2/3 c. (110°-115°) | ||
| Salt | 1 Teaspoon (Calzone Crust:) | |
| Sugar | 1 Tablespoon (Calzone Crust:) | |
| Vegetable oil | 1/4 Cup (16 tbs) (Calzone Crust:) | |
| All-purpose flour - 2 c. | ||
| Tomato sauce | 6 Tablespoon (Calzone Filling:) | |
| Garlic | 1 Clove (5gm) (Calzone Filling:) | |
| Parsley | 1 Tablespoon, finley minced (Calzone Filling:) | |
| Italian seasoning | 1 Teaspoon (Calzone Filling:) | |
| Oregano | 1/2 Teaspoon (Calzone Filling:) | |
| Black pepper | 1 Teaspoon (Calzone Filling:) | |
| Lowfat salami - 16 slices | ||
| Green pepper - 1/2 c , seeded, finely chopped | ||
| Onion | 1/2 Cup (16 tbs), finely chopped (Calzone Filling:) | |
| Lowfat Mozzarella cheese - 1 c. , shredded | ||
| Nonfat cooking spray | ||
Directions
GETTING READY
1 For the calzone crust: In a large bowl, add warm water and mix in yeast until dissolved.
2 Add in salt, sugar and oil. Stir well.
3 Stir in the flour. 1 cup at a time mixing well until the dough can be shaped into a bal.
4 Transfer the dough to a floured surface and knead gently for about 3 minutes.
5 Grease a large bowl with cooking spray and place the dough in it.
6 Cover and let rise for about 1 hour.
7 Punch the dough and let rise for another 45 minutes.
MAKING
8 Divide the dough into two halves.
9 Put the dough on a lightly floured surface and roll out each half into a circle of 8-inches diameter and 1/8th inch thick.
10 Lightly coat the grill with cooking spray and preheat for 5 minutes.
11 Spoon the tomato sauce on one half of each dough circle.
12 Add garlic, parsley, Italian seasoning, oregano and black pepper.
13 Arrange salami, green pepper, onion and Mozzarella cheese on top of each half.
14 Fold each remaining half circle of dough over the toppings and press the edges together to seal tightly.
15 Place one calzone at a time in the gill with the help of a spatula and cook for 5-6 minutes, or until the crust is browned.
16 Remove from the grill and repeat the process with the other prepared calzones.
SERVING
17 Serve hot.
1 For the calzone crust: In a large bowl, add warm water and mix in yeast until dissolved.
2 Add in salt, sugar and oil. Stir well.
3 Stir in the flour. 1 cup at a time mixing well until the dough can be shaped into a bal.
4 Transfer the dough to a floured surface and knead gently for about 3 minutes.
5 Grease a large bowl with cooking spray and place the dough in it.
6 Cover and let rise for about 1 hour.
7 Punch the dough and let rise for another 45 minutes.
MAKING
8 Divide the dough into two halves.
9 Put the dough on a lightly floured surface and roll out each half into a circle of 8-inches diameter and 1/8th inch thick.
10 Lightly coat the grill with cooking spray and preheat for 5 minutes.
11 Spoon the tomato sauce on one half of each dough circle.
12 Add garlic, parsley, Italian seasoning, oregano and black pepper.
13 Arrange salami, green pepper, onion and Mozzarella cheese on top of each half.
14 Fold each remaining half circle of dough over the toppings and press the edges together to seal tightly.
15 Place one calzone at a time in the gill with the help of a spatula and cook for 5-6 minutes, or until the crust is browned.
16 Remove from the grill and repeat the process with the other prepared calzones.
SERVING
17 Serve hot.
Chef
