Servings | Prep Time |
4servings | 30minutes |
Cook Time | Passive Time |
15minutes | 15minutes rising |
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Variation: For vegetarian calzone, spread each dough round first with one-quarter of the ricotta cheese, then with 2 tablespoons tomato sauce. Top with lightly fried, sliced button mushrooms and sliced, cooked and peeled red peppers. Sprinkle with fresh thyme leaves and a cheese suitable for vegetarians. Fold, seal and bake as in the main recipe.
Each serving: 37 g protein, 16 g fat of which 7.5 g saturates, 58.5 g carbohydrate, 9.5 g fibre, 550 Calories