Easy Caprese Calzones

  • 1 Tube of Refrigerated Pizza Crust
  • 2 Roma Tomatoes SLICED INTO 1/4" PIECES
  • 8 to 12 Fresh Basil leaves SLICED INTO THIN STRIPS (ABOUT 1/3 CUP)
  • 100 g approx 4 oz mozzeralla, cut into 1/2" cubes
  • Spaghetti Sauce for dipping
  1. Preheat the oven to 425F.
  2. Open the tube of pizza crust and unroll it onto parchment paper (or a lightly floured surface). Gently roll it with a rolling pin to flatten it out and shape it into a rectangle. Cut the dough into 4 equal rectangles.
  3. Add the tomato slices, mozzarella and basil to each of the rectangles.
  4. Fold in the long edges of each calzone and gently pinch them closed. Then pinch tightly to close the ends. Flip them over so the seam is on the bottom.
  5. Bake at 425F for 11 to 14 minutes, until they're golden brown.
  6. Serve with a side of Spaghetti sauce for dipping.
Recipe by Debbie Chapman

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