๐๐ข๐ ๐๐ ๐๐๐ ๐ฃ๐๐ญ๐ญ๐ ๐ฃ๐ข๐๐๐๐ง๐ฆ ๐๐
๐๐ก๐๐ฅ๐๐๐๐๐ก๐ง๐ฆ :
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐ฐ๐น๐ฎ๐๐๐ถ๐ฐ ๐ฝ๐ถ๐๐๐ฎ ๐ฐ๐ฎ๐น๐๐ผ๐ป๐ฒ:
โข 1 refrigerated classic pizza crust
โข ยฝ cup pizza sauce
โข 1 cup Borden Shredded Mozzarella Cheese
โข 2oz pepperoni slices
โข 4oz can sliced black olives, drained
๐๐ค๐ง ๐ฉ๐๐ ๐๐ง๐ค๐๐๐ค๐ก๐ & ๐๐๐๐๐๐๐ง ๐๐๐๐๐จ๐ ๐ฅ๐๐ฏ๐ฏ๐ ๐๐๐ก๐ฏ๐ค๐ฃ๐:
โข 1 refrigerated classic pizza crust
โข ยพ cup Borden Shredded Sharp Cheddar Cheese
โข ยผ cup Borden Shredded Mozzarella Cheese
โข 3 tablespoons olive oil
โข 1 tablespoon Italian seasoning
โข 1 ยฝ cups finely chopped broccoli, (12oz frozen bag, thawed)
๐๐ก๐ฆ๐ง๐ฅ๐จ๐๐ง๐๐ข๐ก๐ฆ :
1. Preheat the furnace to 375F by positioning the furnace shelves in the central sections of the furnace. Grease two baking trays or line them with parchment paper.
2. Divide the pizza dough into two halves on a slightly floured surface. Roll out each pizza dough in slices (4). Transfer 2 slices of dough to each baking tray.
3. For classic pizza calzones, spread half of each circle of dough with pizza sauce, cover with mozzarella cheese on strips of edge, cover with slices of peperoni and black olives. Fold the paperless dough on the other side to cover all the toppings. Lightly grip the dough tips with your hands or with a fork to seal the edges. Drill a few holes in the top of the dough with a knife to allow steam to escape.
4. For broccoli and cheddar calzone, water olive oil or spread olive oil over all circles of the dough with your hands and spread Italian seasoning over them.
5. In a medium size bowl, mix the chopped broccoli with the cheddar and mozzarella cheese.
6. Pour the broccoli cheese mixture into half of each pizza circle, ensuring its uniform distribution. Fold half of the paperless dough over the other side to cover all the toppings. Gently press the ends of the dough with your hands or a fork to seal the edges. Drill a few holes over the dough with a knife to allow steam to escape.
7. Bake for 25-30 minutes, replacing the trays in half until the crust turns golden brown. Remove from the oven and let the calzone cool a little before cutting and serving
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