Prep. Time 30 mins
Cooking Time 15 mins
Yields 12 small calzones
Crab and Sun-Dried Tomato Filling:
3 tbsp (17 g) grated Canadian Parmesan cheese
6 1/2 oz (182 g) 1 can crabmeat, drained
3 tbsp (42 g) whipping cream 35 %
2 tbsp (30 ml) chopped fresh cilantro
1 garlic clove, chopped
4 tbsp (60 ml) chopped sun-dried tomatoes in oil
1 1/2 cups (195 g) all-purpose flour
Pinch of salt
1 tsp (5 ml) instant yeast
2/3 tbsp (150 ml) lukewarm water
1 tbsp (15 ml) olive oil
Instructions Crab and Sun-Dried Tomato Filling:
Preheat oven to 400 °F (200 °C).
Roll out Pizza Dough 1/8-inch (3 mm) thick. With a 3-inch (7.5 cm) round pastry cutter, cut out 12 dough circles.
In bowl, mix Canadian Parmesan cheese with all ingredients. Season to taste with salt and pepper and mix well. Place 1 tbsp (15 mL) of crab filling at the centre of each circle of dough. Lightly brush edges with water and fold in 2, sealing edges firmly with fork. Place calzones in buttered baking pan and bake for 15 minutes.
Remove from oven and serve with tomato sauce or sour cream.
In bowl, mix flour, salt and yeast. Dig hole in centre and pour in water and oil. Knead dough over floured surface, until smooth and elastic. Place dough in buttered bowl and cover with plastic wrap. Let stand for 1 hour. Return to floured surface and knead for another 5 minutes before rolling out.