. The latest? This one for a veggie calzone, a big Italian classic which she revisits in this healthy version. Take a look.1 package frozen broccoli florets, fully thawed1 pound store-bought pizza dough, thawed and ready for action if frozen½ teaspoon chili flakesServes 2 as a main course or 4 as an appetizer Place a heavy baking sheet in the oven and preheat to 500°F. Cut two 6 x 10-inch pieces of parchment and reserve.
Sprinkle the Parm on top of the mozz, the broccoli on top of the Parm, and finally the sauce on top of the broccoli. Sprinkle with chili flakes and basil. Fold one half of the calzone over to form a half moon, Starting at one end, fold the dough over itself into a rope, and keep folding and twisting, sealing as you go, until the calzone is sealed.Gently lift each calzone onto a piece of parchment, brush with olive oil, and season with salt and pepper.
Use a paring knife to pierce three half-inch slits into the top of each calzone. Transfer the calzones to the baking sheet and bake until the calzones are golden, 17 to 18 minutes. Remove from the oven, cool slightly, and serve with pesto.Tous les produits mis en avant dans cet article ont été sélectionnés indépendamment par nos rédacteurs. Les prix mentionnés dans cet article le sont à titre indicatif et susceptibles d’évoluer.
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