Pepperoni, banana peppers and black olives with melted mozzarella folded between crispy pizza dough. Hearty enough to eat as a meal for two or cut into smaller pieces and serve as an appetizer.
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 400˚F. In a colander, mix olives and peppers, squeezing excess liquid out of vegetables. Transfer to a small bowl, add pepperoni and toss to combine. With a rolling pin on a lightly floured surface, roll dough to 10â" crust. Make sure the center is not too thin. Spread 1 cup of cheese into middle of dough and place vegetable mixture over cheese. Top vegetables with sauce and remaining cheese, then fold dough in half to create a half-moon shape. Use your fingers to push firmly and seal edges, then use a fork to create a textured edge. Cut 3 shallow slits in bulging portion of crust to avoid bursting. Place on a heated stone or thin baking sheet and bake for 8-10 minutes, or until golden brown. Remove from oven, brush with oil and top with parmesan cheese and your favorite Cento spices. Serves 2.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Pepperoni & Olive Turnover
Prep: 15 min Cook: 10 min Servings: 2
Pepperoni, banana peppers and black olives with melted mozzarella folded between crispy pizza dough. Hearty enough to eat as a meal for two or cut into smaller pieces and serve as an appetizer.
Ingredients
1 packet Active Dry Yeast
2 cups Anna TIPO 00 Flour
1/2 tsp Cento Fine Sicilian Sea Salt
1/2 tsp Sugar
3/4 cup Warm Water
1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained and chopped
1 cup Cento Hot Banana Peppers, drained and chopped
1/4 cup All-Purpose Flour, for dusting
1 1/4 cup Mozzarella Cheese, shredded
1/4 cup Cento Pizza Sauce
1 tsp Cento Imported Extra Virgin Olive Oil
Parmesan Cheese, grated
1/4 cup Pepperoni, chopped
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 400˚F. In a colander, mix olives and peppers, squeezing excess liquid out of vegetables. Transfer to a small bowl, add pepperoni and toss to combine. With a rolling pin on a lightly floured surface, roll dough to 10â" crust. Make sure the center is not too thin. Spread 1 cup of cheese into middle of dough and place vegetable mixture over cheese. Top vegetables with sauce and remaining cheese, then fold dough in half to create a half-moon shape. Use your fingers to push firmly and seal edges, then use a fork to create a textured edge. Cut 3 shallow slits in bulging portion of crust to avoid bursting. Place on a heated stone or thin baking sheet and bake for 8-10 minutes, or until golden brown. Remove from oven, brush with oil and top with parmesan cheese and your favorite Cento spices. Serves 2.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
