Table of Contents
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40mg
chol.
9g
recommended.
not
is
and
wrap
plastic
at
or
hot
served
be
may
brown.
golden
deep
oven.
baking
preheated
the
steam
the
for
calzone
calzone.
the
of
edges
press
and
filling
the
over
for
cup
¼
mixture,
smaller
the
for
cup
¼
the
half
over
mixture
diameter
in
each
10-inches
for
rest
let
and
wrap
calzones.
the
assemble
to
Pulse
mozzarella.
metal
large
the
with
pressure.
medium
medium
the
to
disc
shredding
and
bowl
work
large
cornmeal.
(not
sheet
baking
stone,
baking
a
using
the
with
toss
bowl,
small
tender
until
minutes,
in
Roast
sheet.
baking
the
with
toss
and
to
pressure
medium
Use
work
medium
the
into
and
bowl
work
Remove
and
basil
and
parsley
bowl
work
small
the
into
with
sheet
baking
time
resting
dough,
pizza
the
for
hour
servings
substitutes.
CALZONES
|
|
fat
sat.
15g
fat
19g
microwaving
serving;
or
foil
in
wrapped
be
Calzones
serving.
before
a
is
and
through
baked
hot
the
in
place
and
to
transfer
and
peel
baker's
each
of
top
the
on
slashes
the
around
folds
overlapping
dough
the
Fold
water.
calzones.
smaller
cheese
the
over
peppers
calzones,
larger
the
for
cheese
the
Spread
balls.
rounds,
into
Roll
plastic
with
loosely
Cover
to
ready
until
refrigerate
the
over
herbs
reserved
disc
shredding
the
using
by
mozzarella
the
Reverse
the
into
disc
shredding
with
peel
pizza
nonstick
a
Sprinkle
If
F.
450º
to
temperature
cool.
let
and
a
to
Transfer
brown.
20
to
25
about
for
oven
the
on
layer
single
Remove
peppers.
yellow
Processor.
Food
®
5mm,
to
adjusted
disc,
pulses.
quick
10
about
the
Add
Processor.
Food
blade
chopping
metal
rise.
let
and
Dough
shallow
a
Line
F.
400º
and
baking
minutes
1
time:
preparation
8
calzones,
small
many
CHÈVRE
|
2g
fiber
224mg
|
|
pro.
42g
carb.
fat)
serving:
per
before
oven
375ºF
a
should
calzones
Leftover
minutes
10
for
is
dough
the
until
minutes,
sheet
baking
cornmeal-dusted
cornmeal-dusted
1-inch
three
make
make
Then
with
lightly
dough
the
for
tablespoons
the
Sprinkle
peppers.
cup
½
Use
border.
8
for
diameter
in
surface.
work
the
balls.
equal
8
or
and
Remove
times.
and
chevre
the
Sprinkle
Replace
bowl.
work
the
the
shred
and
side
Parmesan.
the
shred
fine
the
Insert
or
type)
"air-bake"
rack.
the
on
it
place
oven
the
Raise
vinegar
balsamic
to
beginning
and
the
of
middle
the
a
in
Spread
oil.
olive
and
red
the
slice
Cuisinart
the
of
bowl
slicing
the
Insert
reserve.
chop,
to
pulse
Cuisinart
the
of
®
small
the
Insert
Pizza
the
Prepare
foil.
to
oven
the
Preheat
30
plus
minutes
25
Approximate
8
or
large
4
Makes
have
can
recipe
MOZZARELLA
PEPPER,
ROASTED
ENTRÉES
|
calc.
539mg
sod.
from
(36%
381
Calories
information
Nutritional
in
Re-warm
refrigerated.
temperature.
room
cool
to
rack
a
to
Transfer
25
to
20
for
Bake
a
on
or
stone
a
on
Place
escape.
to
knife
serrated
a
Use
edges.
the
seal
to
firmly
the
of
border
the
Brush
2
calzones,
larger
the
the
Drain
calzones.
1-inch
a
leaving
dough,
6-inches
and
balls
4
flour
Lightly
minutes.
4
into
dough
the
Divide
15
to
12
combine,
blade.
chopping
in
cheeses
the
Leave
SPRINKLING
FOR
CRUMBLED
GOAT
OR
CHÈVRE
CHILLED
,
MOZZARELLA
FRESH
CUBES
,
INTO
CUT
PARMESAN
BALSAMIC
TABLESPOON
VIRGIN
EXTRA
SEEDED
AND
CORED
,
IN
CUT
PEPPERS
BELL
SEEDED
AND
CORED
,
IN
CUT
PEPPERS
LEAVES
BASIL
FRESH
PARSLEY
FLAT
TABLESPOONS
D
OUGH
IZZA
versatile
This
AND
40
to
for
10
CORNMEAL
,
CHEESE
11
OUNCES
WELL
8
OUNCES
½-
INCH
½
OUNCE
VINEGAR
1
OIL
OLIVE
1
TEASPOON
,
HALF
2
YELLOW
,
HALF
2
BELL
RED
6
LARGE
LEAVES
2
13)
(
PAGE
P
1
RECIPE
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