Cooking in Cotonou (part II)

For those of you who have been following my adventures in cooking, I used the second half of my pizza dough to make a calzone.

Took it out of the fridge and let it rise for a few hours in the zip-lock bag. Spread it out like for a pizza (I could have made two small calzones) and let it rise for about 30 minutes on a lightly oiled cookie sheet.

Olive oil, oregano and fresh ground pepper to season the crust, then on one side I put some ham, salami and green pepper (that’s what I had around) shredded cheese and a little sauce.

Folded it over, sealed the edge, and poked some holes with a knife to vent. Baked for 15 minutes in a 450 degree oven. Heated up some more sauce in the microwave to pour on top. Perfect!


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