Round 2 Recipe - Veal Stuffed Calzone
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 49
- Cholesterol
- 149
- Sodium
- 906
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
1 pound bag refrigerated pizza dough
1 1/2 cups reserved stew from Osso Buco Stew recipe
1/4 cup all-purpose flour
1/4 cup grated Cheddar
Directions
- Heat the oven to 375 degrees F.
- Divide the dough into 4 pieces. Dust your board with flour and roll each piece of dough into a 5-inch round. Put 1/4 of the reserved stew into the center of each round and top it with a tablespoon of cheese. Fold the sides over to make a half moon shapes and pinch the edges closed. Cut a small slit into the top of each to let the steam escape. Transfer them to a baking sheet and bake until golden brown, about 30 to 35 minutes. Arrange on a serving platter and serve.