BackHawaiian calzone
Instead of topping the calzone with tomato sauce, make your own tomato relish with fresh tomatoes, garlic, basil and oregano.
Instead of topping the calzone with tomato sauce, make your own tomato relish with fresh tomatoes, garlic, basil and oregano. Serve with a fresh green salad and assorted sliced fresh fruit.
Ingredients (Serves 4)
- 4 ounces Canadian bacon, diced
- 1 green onion, chopped
- 1 medium tomato, chopped
- 1/4 red bell pepper, roasted and chopped
- 1 1/2 tablespoons crushed pineapple, drained well
- 1 tablespoon fat-free honey Dijon salad dressing
- 1 can (10 ounces) whole-wheat bread dough, refrigerated or frozen
- 1/4 cup shredded mixed cheese, such as provolone, Parmesan, Romano and mozzarella
- 1 teaspoon olive oil
- 1 cup tomato sauce, no salt added
- 1/2 tablespoon oregano
Directions
Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a large bowl, add the Canadian bacon, onion, tomato, roasted red pepper, pineapple and salad dressing. Mix well.
On a floured surface, cut the dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into an oval. On each oval, add the Canadian bacon mixture and 1 tablespoon cheese. Fold the dough over the filling, pressing the edges together. Crimp with a fork and place on the prepared baking sheet.
Brush the calzones with the olive oil. Bake until golden brown, about 10 minutes. Top each with 1/4 cup warmed tomato sauce, sprinkle with oregano and serve immediately.