Pepperoni and Vegetable Calzones
11.7g
Net Carbs
42.5g
Protein
37.1g
Fat
6.4g
Fiber
558
Calories
Ingredients:
- 24 slices Pepperoni
- 1/4 cup Olive Oil
- 1 cup (8 fluid ounces) Water, tap
- 1 packet (2.5 teaspoons) Active Dry Yeast
- 1/2 cup Red Bell Pepper, chopped
- 1/2 cup Button Mushroom, raw, sliced
- 1/3 tablespoon Italian seasoning
- 2 tablespoons Red Onion, raw chopped
- 1/2 cup Tomato Sauce, Hunts Sauce
- 1 cup shredded Mozzarella Cheese, whole milk
Directions:
Use the Atkins recipe to make Atkins Flour Mix; you will need 2 1/2 cups.
- Combine flour and yeast in a large bowl. Add 1 cup warm water and 3 tbsp of olive oil. Mix with a spoon to form a soft dough. Knead gently for one minute. Cut dough into four equal pieces and shape into balls. Cover with plastic wrap and let rise for 1 hour and 15 minutes.
- Heat remaining 1 tbsp olive oil in a skillet over medium heat for 1 minute, add peppers and mushrooms. Cook for 5 to 6 minutes or until peppers are tender and mushrooms are lightly browned. Add onions and cook for one minute more then add tomato sauce and Italian seasoning. Allow to simmer for another 5 minutes, take off the heat and cool to room temperature.
- When dough has finished rising, heat oven to 400°F. Flatten dough balls into circles about 7 to 8 inches in diameter.
- Over one half of each dough circle layer 3 slices of pepperoni, 1/4 of the red pepper and mushroom mixture, 1/4 cup cheese and 3 more slices of pepperoni.
- Brush dough edge with water and fold over to cover filling. Press edges together; seal by pressing down with the tines of a fork.
- Arrange calzones several inches apart on a baking sheet. Cut three slits in each to allow steam to escape.
- Bake 25 to 30 minutes or until calzones are puffed and golden brown.
- Cool slightly before serving.
