Sunday, August 1, 2010

Antipasto & Calzones

1 tub of ricotta
1 egg beaten
few leaves of fresh basil chopped
few sprigs of fresh parsley chopped
ground pepper
1 cup of shredded mozzarella
some cut up pepperoni
1 store bough ball of pizza dough cut in half
whole wheat flour for rolling our dough
olive oil for oiling pan and brushing

Preheat oven to 375 degrees. Combine ricotta cheese, egg, basil, parsley & pepper in a bowl and mix.

Roll out each half of pizza dough over some flour to about a 1/4 inch thickness.

Lay rolled dough on oiled pan. Top half of dough with the ricotta mixture, 1/2 cup of mozzarella and some pepperoni.

Fold over the other half of dough over the top and seal the dough together. Brush the tops with some olive oil, poke with a few holes on top and cook for about 15-20 minutes.

Serve with some delicious antipasto and you have yourself a yummy tummy meal perfect for a Sunday!

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