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Sundried Tomato &
Mozzarella Ham & Cheese Calzones
Serves 4
Use refrigerated pizza crust to make delicious, hot from the
oven, homemade calzones!
Ingredients:
1 refrigerated pizza crust
1- 6.5 oz. container of Lazy Chef Sundried Tomato
& Mozzarella Pesto
½ lb. lean deli ham, sliced thin (sliced turkey works
great, too!), divided into 4 portions
¼ lb. Provolone cheese, sliced thin, divided into 4 portions
1 egg white, beaten
1 teaspoon paprika
8 oz. jarred or canned tomato sauce
Easy
Preparation:
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Preheat the oven to 450 degrees.
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Spray a large cookie sheet with
cooking spray and unroll the pizza crust onto it.
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Using a sharp knife, cut the pizza
crust into 4 squares. The dough can be stretched to make
rectangles into squares.
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Using the back of a soup spoon, spread
each square with a thin layer of the Lazy Chef
Sundried Tomato & Mozzarella Pesto.
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With each square at an angle (to make
a diamond shape) place one portion of the ham and one
portion of the cheese on each half of the diamond shapes.
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Fold the dough over the ham and cheese
to make a triangle and using a fork, crimp the sides of
the dough together to seal each calzone.
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Spread the 4 calzones out on the
cookie sheet, if necessary, so that they do not touch
each other.
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Using a pastry brush, brush each
calzone with a little of the beaten egg white and sprinkle
each with some of the paprika.
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Bake the calzones for 20 minutes until
the tops are puffed and golden.
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While the calzones are baking, place
the tomato sauce in a small microwaveable bowl, and
microwave for 1 minute to warm. Stir in the remaining
Lazy Chef Sundried Tomato & Mozzarella Pesto.
Serve each calzone with some of the
tomato-pesto sauce (in a small bowl for dipping or on top)
and a mixed green salad.
For an array of flavors using this
same recipe substitute Lazy Chef Sundried
Tomato & Mozzarella Pesto 1 container of Hot Mama’s:
Red Pepper Pesto
Traditional Pesto
Artichoke-Peppercorn Pesto
Fresh Tomato & Almond Romesco |
