Posted by: Shaz Sun, 25 Apr 2004, at 10:10 p.m.
1 1/2 cups sliced bell peppers (combine red, green and yellow)
1 medium onion -- sliced
2 ounces pepperoni slices -- cut thin
2 cloves garlic -- minced
1 1/2 cups grated Mozzarella cheese (6 ounces)
1 cup grated Provolone or Fontina cheese (4 ounces)
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
1/4 cup cornmeal
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120º to 130ºF)
1 tablespoon olive or vegetable oil
Crushed red pepper (optional)
Make filling: In large skillet, combine peppers, onion, pepperoni and garlic.
Cook over medium heat until tender, stirring frequently. Set aside to cool.
Make dough: In large bowl, combine 1 cup flour, cornmeal, un-dissolved yeast and
salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to
make soft dough. On lightly floured surface, knead until smooth and elastic,
about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 4 equal pieces. Roll each to 8-inch circle. Stir cheeses into
filling. Place about 1 cup filling on one half of each circle; moisten edges.
Fold dough over filling and press with tines of fork to seal. Place on large
greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each
calzone. If desired, brush tops with water and sprinkle with crushed red pepper.
Bake at 400ºF for 25 minutes or until done. Serve warm.
All-Vegetable Calzones: Prepare filling as directed except replace pepperoni
with 1 tablespoon olive oil and add 1 1/2 teaspoon sweet basil. Season with salt
and pepper to taste. Proceed with recipe as directed.
Per Serving (excluding unknown items): 661 Calories; 30g Fat (40.4% calories
from fat); 29g Protein; 69g Carbohydrate; 5g Dietary Fiber; 81mg Cholesterol;
1088mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat.