Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
250 g all-purpose flour
2 teaspoons active dry yeast
1/2 teaspoon white sugar
8 tablespoons warm water
2 tablespoons olive oil

200 g mushrooms, sliced
16 green asparagus, chopped
150 g mozzarella cheese
250 g ricotta cheese
100 g tomato sauce
Olive oil
Basil leaves

Dissolve in a bowl with water the yeast and sugar. Add the oil; mix in half of the flour and salt until smooth. Gradually stir in the rest of the flour. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Place dough in a bowl, cover and let rise for 60 minutes, or until almost doubled.
Separate the dough into 2 equal parts. Roll parts out into thin ovals on a lightly floured surface.

Stir fry mushrooms and asparagus. Add salt and pepper. Cook vegetables for 5 minutes.

Combine ricotta cheese, mozzarella cheese, vegetables, and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Fill each oval with some tomato sauce, the cheese&/vegetables filling and fold over, securing edges by folding in and pressing with a fork. Sprinkle each calzone with a bit of flour, place on a lightly greased cookie sheet.
Bake at 375 F (190 C) for 20 minutes. Serve hot.

Yields 2 large calzone

Calzone is a wrapped pizza similar to a big empanada
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved