Wednesday, May 1, 2013

Round 2 Recipe - Veal Stuffed Calzone

Picture of Round 2 Recipe - Veal Stuffed Calzone Recipe

1 pound bag refrigerated pizza dough
1 1/2 cups reserved stew from Osso Buco Stew recipe
1/4 cup all-purpose flour
1/4 cup grated Cheddar


Heat the oven to 375 degrees F.

Divide the dough into 4 pieces. Dust your board with flour and roll each piece of dough into a 5-inch round. Put 1/4 of the reserved stew into the center of each round and top it with a tablespoon of cheese. Fold the sides over to make a half moon shapes and pinch the edges closed. Cut a small slit into the top of each to let the steam escape. Transfer them to a baking sheet and bake until golden brown, about 30 to 35 minutes. Arrange on a serving platter and serve.


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