Friday, November 19, 2010


2 tbsp mayonnaise
2 tsp dijon mustard
1 cup fresh broccoli florets
1 8-oz slice smoked deli ham (about ½ in.thick)
1/2 small onion
8 oz Swiss cheese, grated, divided
1 tbsp vegetable oil, divided
2 pkg refrigerated pizza crust
1 oz Parmesan cheese, grated

1. Preheat oven to 450°F. Combine mayonnaise and mustard in a bowl. Cut broccoli into small florets; dice ham. Coarsely chop onion. Grate Swiss cheese. Combine broccoli, ham, onion and half of the Swiss cheese in bowl; mix well.

2. Lightly brush Large Bar Pan with 1 tsp of the oil. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Make 12 slits, in three rows of four each, into top crust.

3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown.

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