Every single time I do calzone, I am never satisfied with the crust. Even though the Pillsbury dough in a can is fine when used with regular pizzas. That is, until I discovered the thin crust version. Ahhh, yes!!! Now, it’s nice and crisp. I realized that the regular dough was just a little too thick and it was making the calzone sorta bready.
But, not anymore!
Oh, I don’t have anything against making dough from scratch, mind you. I think, it’s all fine and dandy. It’s just that I don’t see a big enough difference to warrant going through the hassle. Maybe my palate just isn’t that sophisticated. I don’t know. Plus, the Pillsbury dough is such a mighty time saver. Not to mention mighty tasty, too!
So, how’s this for your next dinner?
Ingredients (4 servings):
1 Pillsbury Thin Crust Pizza Dough
1 cup Thinly-Sliced Mushrooms
2 Roma Tomatoes, sliced
1 21g pkg. Fresh Basil
1.5 cups Low-Fat Shredded Mozzarella
1 cup Low-Fat Ricotta
1/2 cup Parmesan
12-15 pcs. Low-Fat Salame
1 cup Marinara Sauce (or Pesto)
1/4 cup EVOO
Preheat oven to 500F. (Yes, I know the label says 400F. Trust me, you need it this high if you want your crust crispy.)
Lay pizza dough on a large non-stick baking sheet and brush evenly with EVOO. In the center of the dough, top with tomatoes, mushrooms, basil, salame and the cheeses. Fold the dough over to cover the fillings, securing the edges by crimping.
Pop in the oven for about 10 minutes or until dough is golden brown.
Slice into serving pieces and serve each on a platter smothered with marinara sauce. Garnish with basil leaves.