Yield: 6 Servings
|1 pack||Dry yeast|
|1 cup||Warm water|
|3 tablespoons||Corn oil|
|2 cups||Bechamel sauce|
|4 tablespoons||Olive oil|
|1 medium||Onion; chopped|
|1 \N||Clove garlic; minced|
|½ pounds||Mushrooms; sliced|
|1 large||Green pepper; chopped|
|1 teaspoon||Red pepper flakes|
|3 cups||Thick tomato sauce|
|8 ounces||Pepperoni; thinly sliced|
|8 ounces||Grated Mozzarella cheese|
|½ cup||Grated Parmesan cheese|
Bread Dough: Dissolve yeast in water. Add 1 cup flour and stir well. Add corn oil and salt. Stir. Add remaining flour and knead 10 minutes. Place in oiled bowl and allow to double. Punch down. Divide in 6 pieces and form each into 10 inch circles. Saute onion, garlic, mushrooms and green pepper in olive oil until soft. Add red pepper flakes. Spoon heaping tbs. tomato sauce on each dough circle. Cover with vegetables within 1 inch of edge.
Add pepperoni, mozzarella and parmesan. Fold circles in half, pinch edges to seal shut. Cover w/towel and allow to rise 45 minutes. Deep fry or bake at 350 until golden. Spoon some tomato sauce in each serving bowl, add calzone and top with bechamel sauce.
DEEP FRY OR BAKE THESE FOLDED
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .