Pesto Vegetable Calzone
Cook Time:
18
Minutes
Difficulty:
Medium
Serves Up To:
2
Servings
Nutrition Information
Total Fat | 153 |
---|---|
Cholesterol | 105mg |
Sodium | 2130mg |
Total Carbohydrates | 219 |
---|---|
Dietary Fiber | 26g |
Sugars | 20g |
Protein | 91g |
Ingredients
Dough:
¼ cup warm water
1 tablespoon sugar
1 packet active dry yeast
3¼ cups Blue Diamond gluten-free flour blend (see recipe here)
2 eggs
2 tablespoons melted butter
4 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
Rice flour for dusting
Filling:
¼ cup almond basil pesto (see Almond Pesto Farfalle recipe)
½ cup ricotta cheese
1 cup grated mozzarella cheese
Sliced red onion
Sliced yellow/red peppers
Sliced cremini mushrooms
Spinach
Diced tomato
Grated Parmesan or mozzarella to sprinkle on crust
Directions
- 1
Preheat oven to 425°F.
- 2
Place water in microwave and heat until it is about 110°F. Combine with tablespoon of sugar and yeast and set aside to proof for about 5 to 10 minutes. Mixture will bubble and start to foam.
- 3
In a food processor, combine dry ingredients and pulse for 30 seconds until well blended.
- 4
Once yeast is proofed, add in eggs, butter, olive oil, Parmesan cheese and seasoning. Mix briefly and slowly add flour mixture one cup at a time. Turn mixer up to medium-high and beat for 2 minutes. The dough will become less sticky as it is mixed. Divide dough ball into two equal-sized balls.
- 5
Cover surface with a piece of parchment and dust with rice flour. Place one dough ball on parchment, dust with flour and cover with a second piece of parchment.
- 6
Using a rolling pin, roll out dough into a large circle about ¼-inch thick. Remove top layer of parchment. Repeat for second ball of dough.
- 7
Spread pesto on one half of each of the dough rounds, leaving a 1-inch border. Cover with cheeses and top with desired vegetables.
- 8
Using the parchment to assist, raise empty side of dough and gently fold over side with toppings. Roll and pinch edges of dough together so that both edges are merged.
- 9
Sprinkle Parmesan or mozzarella cheese on top. Cut two slits on top of calzone to vent.
- 10
Bake for 20 minutes, until crust is golden and firm. Cheese may begin to bubble through top.
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