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Cheater Calzones

Ingredients

  • 2 Bakery Brick Oven Thin Pizza Crusts
  • 2 tbsp (30 mL) Western Family Organics tomato sauce
  • 1 package (250g) fresh mozzarella, sliced
  • 100 g (4 oz) deli capocollo, sliced
  • 50 g (2 oz) flame roasted peppers, drained
  • 50 g (1.5 oz) Western Family Organics baby spinach
  • salt and pepper to taste
  • 2 tbsp (30 mL) extra virgin olive oil

Directions

1) Preheat oven to 450°F (230°C). Line two baking sheets with tin foil. Cut each pizza crust in half.

2) Place one of each half of the pizza crusts on prepared baking sheets and brush with the tomato sauce. Top with sliced mozzarella, capocollo, roasted peppers and scatter the spinach. Season with salt and pepper. Top with the second half of the pizza crust.

3) Bake for 8 to 10 minutes, until cheese is melted and the crust is browned. Remove from oven and drizzle with the extra virgin olive oil. Serve and enjoy.

Hint: Substitute any deli meat for the capocollo or make it vegetarian

 

 

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Cheater Calzones

Ingredients

  • 2 Bakery Brick Oven Thin Pizza Crusts
  • 2 tbsp (30 mL) Western Family Organics tomato sauce
  • 1 package (250g) fresh mozzarella, sliced
  • 100 g (4 oz) deli capocollo, sliced
  • 50 g (2 oz) flame roasted peppers, drained
  • 50 g (1.5 oz) Western Family Organics baby spinach
  • salt and pepper to taste
  • 2 tbsp (30 mL) extra virgin olive oil

Directions

1) Preheat oven to 450°F (230°C). Line two baking sheets with tin foil. Cut each pizza crust in half.

2) Place one of each half of the pizza crusts on prepared baking sheets and brush with the tomato sauce. Top with sliced mozzarella, capocollo, roasted peppers and scatter the spinach. Season with salt and pepper. Top with the second half of the pizza crust.

3) Bake for 8 to 10 minutes, until cheese is melted and the crust is browned. Remove from oven and drizzle with the extra virgin olive oil. Serve and enjoy.

Hint: Substitute any deli meat for the capocollo or make it vegetarian