CALZONE

This is my copy kat recipe for the calzone served at East Side Marios in Montreal. Serves 2

l0 oz Refrigerated Pizza dough 285 g
1 pouch Knorr Fettuccine Alfredo sauce mix 1 pouch
1 cup Milk 250 mL
1 half Cooked chicken breast 1 half
Fresh broccoli, mushrooms, cauliflower
8 oz Mozzarella cheese 225 g


Preheat oven 425°F [220°C].

Prepare sauce mix with one cup of milk; add Mozzarella cheese, cook until combined.

Chop in small pieces, small amount of broccoli, cauliflower and mushrooms, sauté until el dente and add to sauce. Cut chicken in small pieces and add to sauce. Mix well.

Sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Gently stretch and/or roll dough to 11-inch square; cut in half diagonally, forming 2 triangles. Place half of filling in center of each triangle.

Moisten edges with water; fold 1 side of each triangle over filling, forming 2 triangular calzones; press edges of dough to seal tightly. Cut 3 slits in top of each to allow steam to escape. Bake 10-12 min or until brown.

Serve on a plate with a small cup or bowl of your favorite spaghetti sauce; and a tossed salad.


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