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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 698
% Daily Value**
Total Fat 31g
Saturated Fat 17g
Unsaturated Fat 2g
Cholesterol 146mg
Sodium 2351mg
Total Carbohydrate 72g
Dietary Fiber 4g
Sugars 11g
Protein 32g
Vitamin A  39%Vitamin C  8%
Calcium  59%Iron  26%
Potassium  18%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini Ricotta Calzone

Date Added: June 11, 2009


1 Egg lightly beaten
1 Tablespoon Butter
1/4 Teaspoon Nutmeg
2 Cloves Of Garlic minced
1 Cup Ricotta Cheese
1/2 Teaspoon Basil
1/4 Teaspoon Pepper Freshly Ground
1/2 Teaspoon Salt coarse
1/2 Teaspoon Oregano dried
2 Cups Zucchini packed, grated
1 Cup Cheddar Cheese extra-old shredded
1 Pound Pizza Dough (500g) prepared
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1. IN skillet, heat butter over medium-high heat.

2. Add zucchini and garlic. Cook, stirring often, 7 to 10 minutes or until most of the liquid has evaporated.

3. In a bowl, blend together zucchini mixture, ricotta, Cheddar, egg, oregano, basil, salt, pepper and nutmeg.

4. Refrigerate while rolling out the dough. DIVIDE dough into 4 portions and shape into balls.

5. On lightly floured surface, roll or stretch each ball into an 8-inch circle.

6. Divide filling among dough rounds; fold dough over to make half-circles, leaving enough dough on the bottom edge to fold over top edge.

7. Crimp edges to seal (it may be easier to fill and form soft calzone right on the baking sheet).

8. BAKE on greased baking sheet in 425F oven for about 20 minutes or until golden brown.

9. Calzones are baked pizza-dough turnovers. Buy ready-to-bake pizza dough in plastic bags in the refrigerator or freezer sections of many supermarkets.

10. The weight may vary -- if you have more than you need, cut off the extra and freeze to make pizza later.

11. Serve calzones warm or at room temperature with a tossed salad.

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Dietary Notes:
This recipe is high in Vitamin A with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Cheese, Garlic allergies.
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