- Dough:
- 4 cups all purpose flour
- 3/4 teaspoon sugar
- 1 tablespoon salt
- 1 tablespoon butter
- 1 1/2 cups lukewarm water
- 2 (.25 ounce) packages active dry yeast
- 2 tablespoons olive oil
- Stuffing:
- 8 ounces Margherita® pepperoni slices
- 8 ounces shredded mozzarella
- 8 ounces sliced mushrooms
- Egg wash (optional)
- Sesame seeds (optional)
- Ground thyme (optional)
- On a flat surface, place the flour, sugar, salt & butter to create a well.
- In a separate bowl place lukewarm water and yeast. Mix well together. Incorporate the water/yeast mixture into center of your well. Knead your dry and wet ingredients together until it takes the shape of a ball. Let the dough rest for approximately 2 hours.
- Divide your ball into 2 ounce sections. Roll out each 2 ounce section into a circular flat surface. Place Pepperoni, Mozzarella and Mushroom slices in the center.
- Fold over your dough, creating a half moon shape. Optional: brush with egg wash and sprinkle with sesame seeds and thyme.
- Bake for 8-10 minutes at 425 degrees. Cut into 3 strips and serve.
07/02/2019
recipepes.com
mini calzones with margherita® pepperoni, recipe
PT15M
PT1H
5
455 calories
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