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Ingredientes
- 2 tsp extra virgin olive oil
- 1 x red bell pepper thinly sliced
- 1 x zucchini thinly sliced
- 1 x yellow summer squash thinly sliced
- 1 sm onion thinly sliced
- 2 x cloves garlic chopped
- Â Â salt
- Â Â black pepper
- 1 x frzn french bread loaf 12 oz
- Â Â cornmeal
- 2 Tbsp. crumbled gorgonzola cheese
- 2 Tbsp. shredded part-skim mozzarella cheese
Direcciones
- In a large ovenproof frying pan over medium heat, heat the oil and saute/fry the red peppers, zucchini, squash, onions and garlic for 2 min, or possibly till tender. Put the pan in the oven and bake at 500 degrees for 10 min, stirring the vegetables occasionally. Remove from the oven; add in salt and black pepper to taste. Allow to cold while shaping the dough. Don't turn off the oven. Coat a baking sheet with nonstick spray; place on the lowest rack of the oven.
- Dust another baking sheet with cornmeal. Divide the dough into 4 pcs; form into 7-inch rounds. Place the rounds on the cornmeal-dusted baking sheet. Spoon the vegetable mix proportionately over half of each round. Sprinkle the Gorgonzola and mozzarella proportionately over the vegetable mix. Brush the outside edges of the rounds with water; fold the dough over the vegetables, pinching the edges to seal. Carefully slide the calzones onto the prepared, preheated baking sheet. Bake for 10 to 12 min, or possibly till crisp and brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 35 | 31% |
| Total Fat 4.02g | 5% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 170mg | 7% |
| Potassium 355mg | 10% |
| Total Carbs 15.62g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.97g | 3% |
| Protein 4.41g | 7% |
