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Lunch Calzones




Source of Recipe


Angela Lowry


List of Ingredients




10 oz GFCF pizza crust
2 Tbsp soymage Parmesan Cheese sprinkles
1 pkg. (9 oz.) GFCF Cold cuts or cooked sausage, crumbled
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped tomato OR eggplant OR zuchinni
1/2 cup Shredded GFCF Cheese
1/4 tsp. dried basil leaves OR 1 t fresh basil minced


Recipe



HEAT oven to 425°F.

ROLL out pizza crust on lightly greased baking sheet.

Stretch crust to form a 15 x 10-inch rectangle; sprinkle with Parmesan cheese.

Layer cold cuts, vegetables and shredded cheese down
center of crust; sprinkle with basil.

FOLD crust over meat and vegetables; pinch all edges to seal.

Make small cuts across top to vent.

Bake 12 minutes or until browned.

Easily reheatable in microwave.
For small pockets cut 15 x 10-inch rectangle into squares or triangles, stuff, fold and seal edges, cut 2 vents in top and bake 8-10 minutes OR freeze to bake later.