Tex Mex Calzone/Panerzotti (Vegetarian)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 LB "Yves" Veggie Ground Round - Original(or whatever you usually use)1/2 onion diced1/2 orange pepper diced1 recipe of Joy's Pizza Dough (or any refrigerated pizza dough - but my recipe is listed in this database) - divided into 8 smaller balls of dough1 (19 flu oz or 540ml) can unico black beans - drained and rinsed (to cut back sodium use dried beans that have soaked overnight)1 3/4 c med salsa (look for ones with a lower sodium - I used Presidents Choice )3/4 tsp cumin1/2 TB - 1 TB chili powder (to taste) 3/4 c shredded marble cheese1 egg white - beaten
Brown the veggie round with onions and garlic and peppers. Add beans, add cumin and chili powder. Remove from heat add salsa. Over very low heat - simmer while you shred the cheese and roll out the dough.
Lightly dust the countertop with flour. Roll the dough out so it is roughly in a rectangular shape, Put veggie mixture on one side of the rectangle (long ways) and top with cheese - fold the top over and pitch the sides shut (if the dough isn't sticky enough dampen your fingers in water before pinching around (so its tight and sealed) the calzone.
If you are using a pizza stone - lightly flour the surface or use cornmeal.
GENTLY, each onto the pizza stone (this is when that flour on the counter top is important - to stop it from sticking and the insides falling out).
Beat the egg white well.
Brush the egg white over the top of the calzone (this makes it brown).
Bake at 425 for 15-20 min until the top (where the egg white was) is golden brown.
Serving Size: 4 HUGE calzones or 8 smaller ones - nutrition based on 8
Number of Servings: 8
Recipe submitted by SparkPeople user KOOLCHIK.
Lightly dust the countertop with flour. Roll the dough out so it is roughly in a rectangular shape, Put veggie mixture on one side of the rectangle (long ways) and top with cheese - fold the top over and pitch the sides shut (if the dough isn't sticky enough dampen your fingers in water before pinching around (so its tight and sealed) the calzone.
If you are using a pizza stone - lightly flour the surface or use cornmeal.
GENTLY, each onto the pizza stone (this is when that flour on the counter top is important - to stop it from sticking and the insides falling out).
Beat the egg white well.
Brush the egg white over the top of the calzone (this makes it brown).
Bake at 425 for 15-20 min until the top (where the egg white was) is golden brown.
Serving Size: 4 HUGE calzones or 8 smaller ones - nutrition based on 8
Number of Servings: 8
Recipe submitted by SparkPeople user KOOLCHIK.
Nutritional Info Amount Per Serving
- Calories: 301.7
- Total Fat: 5.9 g
- Cholesterol: 13.1 mg
- Sodium: 846.1 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 5.7 g
- Protein: 19.5 g
Member Reviews