Vegetable Calzone
INGREDIENTS
- 1 loaf (1 lb.) frozen bread dough
- 1 pkg. (10 oz.) frozen, chopped broccoli, thawed and drained
- 1 cup (8 oz.) Sargento® Light Ricotta Cheese
- 1 cup (4 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese
- 1 clove garlic, minced
- 1/4 tsp. white pepper
- 1 egg beaten with 1 Tbsp. water
- 1 jar (16 oz.) pasta sauce, heated (optional)
- Sargento® Grated Parmesan Cheese (optional)
DIRECTIONS
- 1
Thaw bread dough and let rise according to package directions. Combine broccoli, Ricotta, Mozzarella, garlic and pepper in small bowl; set aside.
- 2
Punch down bread dough and turn out onto lightly floured surface. Divide into 4 equal pieces. One at a time, roll out each piece into an 8-inch circle. Place 3/4 cup cheese mixture on half of the circle, leaving a 1-inch border. Fold dough over to cover filling, forming a semi-circle; press and crimp edges with fork tines to seal. Brush with egg mixture.
- 3
Place on greased baking sheet. Bake in preheated 350°F oven 30 minutes or until brown and puffed. Transfer to rack and let cool 10 minutes. Top with hot pasta sauce and Parmesan cheese, if desired.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 494
Total Fat 13.7g
Saturated Fat 5.5g
Trans Fat 2.1g
Polyunsaturated Fat 0.5g
Cholesterol 79mg
Sodium 908mg
Carbohydrates 63g
Protein 27g
Dietary Fiber 7g
Vitamin A 93%
Vitamin C 40%
Calcium 322%
Iron 5%
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