CALZONE CON SALSA BLANCA

By BobLongo

Ingredients

• Pizza dough*
• 1 cup (8-ounce can) CONTADINA Pizza Sauce
• 1/2 pound cooked, drained, crumbled Italian sausage or 3 ounces sliced pepperoni
• 1 cup (4 ounces) shredded mozzarella cheese
• 2 tablespoons chopped green pepper Salsa Blanca
• 2 tablespoons butter
• 4 teaspoons flour
• 1 1/2 teaspoons chopped fresh basil (or 3/4 teaspoon dry)
• 1/8 teaspoon salt
• 1 small can undiluted CARNATION Evaporated Milk
• 1/4 cup water
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

Preparation time: 34 minutes
Baking time: 25 minutes
Makes 4 to 6 servings

Roll dough out to 13-inch circle on large, lightly floured baking sheet. Spread pizza sauce on half of dough leaving ½-inch border around edge. Top with sausage or pepperoni, cheese, and green pepper. Fold uncoated half over filling. Fold edge over half inch and crimp. Cut about 4 small slits in top. Bake in moderate oven (350°F.) 25 to 30 minutes or until golden brown. Cut into wedges to serve. Top with Salsa Blanca.

* Prepare dough for 1 pizza of medium thickness from your favorite recipe or use frozen dough or a packaged mix.

SALSA BLANCA

Melt butter in small saucepan. Stir in flour, basil and salt. Gradually Evaporated Milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Remove from heat. Parmesan cheese; stir until melted.