Originally from All You Magazine, but I tweaked it a little for my family. For the dough, I used Recipe #1005 with part whole wheat flour. Or use any recipe that makes 2 16-inch pizzas. (Prep time will be longer if you are making your dough from scratch.) The calzones are excellent the next day as well, warm or cold. -- posted by Marg (CaymanDesigns)
via Food.com: Newest recipes Get the full recipe here
via Food.com: Newest recipes Get the full recipe here
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