Keto Restaurant Favorites by Maria Emmerich
Author:Maria Emmerich
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2017-12-14T16:00:00+00:00
Calzones
prep time: 8 minutes, plus 1 hour to chill the dough if needed cook time: 10 minutes yield: 4 servings
I remember visiting my Grandma Rosemary in Connecticut when I was sixteen. Just before I traveled, my aunt had me watch a movie called Mystic Pizza, which was one of Julia Robertsâ first movie roles. Grandma took me to Mystic, Connecticut, just to eat at the restaurant depicted in the movie. I had my first calzone that day. It was dense and chewy, but more than anything, I remember how beautiful the ocean was.
1 batch pizza dough (from Craigâs Special Pizza, here)
âfillings
1½ cups shredded mozzarella cheese (about 6 ounces)
½ cup diced marinated red peppers
½ cup sliced black olives
1 cup fresh basil leaves
Marinara, homemade (here) or store-bought, for serving
1. Place a pizza stone in the oven and preheat the oven to 425°F. (You can use a baking sheet, but a pizza stone will bake the bottom better.) Grease a piece of parchment paper.
2. Place one-quarter of the dough on the parchment and pat it out with your hands to form a small circle (about 4 inches in diameter). Repeat with the remaining dough to make a total of 4 circles. Place one-quarter of the fillings in the center of each circle. Fold each circle in half and pinch the edges with your fingers to seal. Slide the calzones on the parchment onto the hot pizza stone.
3. Bake for 10 minutes, or until the crust is golden brown and fully cooked. Serve with marinara. Store in an airtight container in the refrigerator for up to 4 days. To reheat, place on a rimmed baking sheet in a preheated 400°F oven or toaster oven for about 5 minutes.
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