- 8
Ingredients
- 1 calzone dough recipe
- 1 tablespoon olive oil
- 2 medium onions, thinly sliced
- 1 can Italian, peeled tomatoes (35 ounces) drained and chopped
- 1 1/2 tablespoons dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/3 cup olives, Calamata or oil cured black olives, pitted and chopped
Preparation
Step 1
Preheat oven to 450 degrees.
In a large skillet, heat olive oil. Add onions and saute over moderate heat until tender and golden, about 10-15 minutes. Add tomatoes, oregano, salt and pepper. Simmer, stirring occasionally until tomato juices have evaporated, about 20 minutes. Let cool to room temperature.
Arrange dough circles on a large, greased baking sheet, with half of each circle off the edge of the baking sheet. Place 1/2 cup of the filling on the half of the dough on the baking sheet, leaving a 1 inch border around the rim. Fold dough over to cover the filling. Press edges to seal. Crimp decoratively by folding lower edge up and over the top edge at 3/4 inch intervals.
Bake on lowest rack of oven at 450 degrees for 20-25 minutes.
Let rest for 10 minutes before serving.