** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Let sit for 5 minutes. Beat in
salt and flour, mix with wooden spoon.
3. Turn out onto flour and knead for
10 minutes.
4. Use olive oil to grease a bowl, put the dough into the bowl
and let rise until doubled (put some oil on top too.
5. ) Punch dough down in
bowl. Turn out onto flour and squish into a ball.
6. Divide dough into 6-8
parts, form into balls and roll into circles.
7. Fill as desired. Bake in 425
degree oven for approximately 20 minutes (keep a close eye on them.
8. .)
Suggested spinach filling, exact amounts not available, whatever looks
right
Chopped fresh spinach leaves Chopped fresh mushrooms ricotta cheese minced
garlic chopped tomatoes (these are necessary otherwise this may wind up
dry) mozzarella cheese one egg (optional) desired seasonings
Mix everything except mozzarella and tomatoes into a bowl.
9. Fill the
calzones with the spinach/ricotta mixture.
10. Top with tomatoes and
mozzarella. Take care not to put too much filling.
11. Fold the dough over
and seal with a fork.
12. Poke a couple of vent holes in the top. Bake as
directed above.
13.
Posted to Recipe Archive - 13 October 96
Date: Sun, 13 Oct 96 14:34:23 EDT
submitted by: musubi@hula.net
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Natural Sweeteners, Fructose Malabsorption, Olive Oil allergies.
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