Page 3 of 3 Previous

Continued: Recipes: sausage and kale calzone

  • Article by:
  • Last update: June 5, 2013 - 1:49 PM

• 1 tbsp. olive oil

Extra flour for rolling out the calzones


Place the flour and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour. Add the sugar and yeast to the warm water and stir. Allow the water-yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add 1 tablespoon olive oil. Stir.

Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball. Let rest in the processor while you prepare the calzone filling.

Nutrition information per each 6-inch round:

Calories 180 Fat 2 g Sodium 296 mg

Carbohydrates 35 g Saturated fat 0 g Calcium 7 mg

Protein 5 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 1 ½ fat.

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters