Pizza Calzones Diabetic Recipes
PERFECT EVERY TIME PIZZA OR CALZONE DOUGH
Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.
Provided by Angela
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
- Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.
Nutrition Facts : Calories 438 calories, Carbohydrate 80.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 295.8 mg, Sugar 8.9 g
PIZZA CALZONE
A calzone unveils itself slowly, bite by bite, especially if you've layered the fillings with several elements. For those who can't give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It's the best of both worlds, and an unexpected thing to do with a ball of pizza dough.
Provided by Melissa Clark
Categories dinner, quick, pizza and calzones, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
- In a bowl, stir together ricotta, Parmesan, basil and pepper.
- Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
- Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : @context http, Calories 665, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 30 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 1337 milligrams, Sugar 3 grams
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