Recipes

Tomato, Feta and Black Olive Calzones Recipe

Atkins Tomato, Feta and Black Olive Calzones
2.7g
Net Carbs
Prep Time: 20 Minutes
Style:Italian
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.5g

Protein

15.8g

Fat

0.9g

Fiber

167cal

Calories

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INGREDIENTS

  • 1 1/2 tsp Whole Grain Soy Flour
  • 3 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1 package Bakers Yeast (Active Dry)
  • 4 tbsp Light Olive Oil
  • 1 cup, crumbled Feta Cheese
  • 1 medium whole (2-3/5" dia) Red Tomatoes
  • 2 oz Black Olives
  • 0 1/2 tsp, leaves Oregano

DIRECTIONS

  1. Combine soy flour, baking powder, and yeast in a large bowl. Add 1 cups warm water and 1/4 cup olive oil. Mix with a spoon to form a soft dough. Knead gently for one minute. Cut dough into four equal pieces and shape into balls. Cover with plastic wrap and let rise for 1 hour and 15 minutes.
  2. Mix cheese, tomato, olives and oregano in a small bowl. When dough has finished rising heat oven to 400°F. Flatten dough balls into circles 7 - 8 in diameter.
  3. Divide topping over 1/2 of each circle, leaving a 3/4-inch border. Brush dough edges with water an fold over to cover filling. Press edges together; seal by pressing down with the with the tines of a fork.
  4. Arrange calzones several inches apart on a baking sheet. Cut three slits in each to allow steam to escape. Bake 25 to 30 minutes or until calzones are puffed and golden brown. Cool slightly before serving.

Cooking Tip

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