Tomato, Feta and Black Olive Calzones
2.7g
Net Carbs
4.5g
Protein
15.8g
Fat
0.9g
Fiber
166
Calories
Ingredients:
- 1 package Bakers Yeast (Active Dry)
- 1 cup, crumbled Feta Cheese
- 1 1/2 teaspoons Whole Grain Soy Flour
- 1/2 teaspoon leaf Oregano
- 3 teaspoons Baking Powder (Straight Phosphate, Double Acting)
- 1 medium whole (2-3/5" diameter) Red Tomato
- 2 ounces Black Olives
- 4 tablespoons Light Olive Oil
Directions:
- Combine soy flour, baking powder, and yeast in a large bowl. Add 1 cups warm water and 1/4 cup 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.
- Mix cheese, tomato, olives and oregano in a small bowl. When dough has finished rising heat oven to 400°F. Flatten dough balls into circles 7 - 8 in diameter.
- Divide topping over 1/2 of each circle, leaving a 3/4-inch border. Brush dough edges with water an fold over to cover filling. Press edges together; seal by pressing down with the 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.
