Tex Mex Calzone/Panerzotti (Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tex Mex Calzone/Panerzotti (Vegetarian) calories by ingredient
Introduction
This is an adaptation of Chef Meg's recipe. It makes 4 HUGE calzone/panzerotti's so I make them into 8 smaller ones which is still a really decent sized serving, serve with breadsticks and a salad. This is an adaptation of Chef Meg's recipe. It makes 4 HUGE calzone/panzerotti's so I make them into 8 smaller ones which is still a really decent sized serving, serve with breadsticks and a salad.Number of Servings: 8
Ingredients
-
3/4 LB "Yves" Veggie Ground Round - Original(or whatever you usually use)
1/2 onion diced
1/2 orange pepper diced
1 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 dough
1 (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 cumin
1/2 TB - 1 TB chili powder (to taste)
3/4 c shredded marble cheese
1 egg white - beaten
Directions
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.