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FareShare Gazette Recipes -- October 2003 - J's


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Joe's Calzone

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                      * Exported from MasterCook *

                              Joe's Calzone

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-10 Oct 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     frozen bread loaf
  2               cups  chopped broccoli, cooked
  1            package  pepperoni
  1       8 ounce package  provolone cheese, sliced
  2               cups  shredded cheddar cheese
                        seasonings (garlic powder, basil, oregano)
     1/4           cup  butter
  1           teaspoon  garlic, minced
  1         tablespoon  parmesan cheese

Preheat oven to 350 degrees.

Wrap the frozen bread loaf in plastic wrap, but do not close ends;
let rise.  After the bread has thawed and risen, roll out on a
floured surface. Using a rolling pin, roll the dough length wise
until you have a 12x8 surface of dough.

On one half of the dough, place 3 rows of pepperoni, half of the
broccoli, half of the provolone and half of the cheddar, sprinkle
with seasonings; repeat with 2 rows of pepperoni, the remainder
of broccoli, provolone and cheddar and top with 1 row of pepperoni.
Fold the other side of the bread dough to cover the ingredients.
You may want to spread a little water on the edges of the crust so
that it will seal together. Crimp the dough edges and place on a
large cookie sheet.

Bake for 30 minutes. While the dough is baking, melt butter and
minced garlic. After the dough has baked for 30 minutes, take a
pastry brush and spread the melted butter and garlic over the
dough; sprinkle with parmesan cheese and bake for 10 more minutes
or until golden brown. Remove from oven and let sit for 10
minutes before cutting.

Contributed to the FareShare Gazette by Art 25 October 2003

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Per Serving (excluding unknown items): 335 Calories; 31g Fat (81.6% calories 
from fat); 15g Protein; 1g Carbohydrate; 0g Dietary Fiber; 91mg Cholesterol; 
491mg Sodium.  Exchanges: 2 Lean Meat; 5 Fat.

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