But­ter­nut Squash and Pesto Cal­zones

Parents (USA) - - Life -

Pre­heat oven to 425°F. Di­vide 1 lb. store-bought pizza dough into 4 pieces. On a lightly floured sur­face, roll each piece into a 6-in. round and place on a rimmed bak­ing sheet greased with a lit­tle olive oil. (You may need to use two bak­ing sheets.)

Spread 2 tsp. basil pesto onto each round. Us­ing 2 fully cooked chicken-sausage links, sliced, and 1/4 cup crum­bled goat cheese, top each round with half a sliced sausage link,

1/3 cup week­end-prepped but­ter­nut squash, and

1 Tbs. crum­bled goat cheese. Fold top edge over the bot­tom edge and press firmly. Cut slits on top. Bake un­til golden and puffy, about 20 min­utes.

NUTRI­TION PER SERV­ING (4 serv­ings) 445 calo­ries; 17g protein; 11g fat (3g sat. fat); 66g carbs; 4g fiber; 5g sugar; 19mg iron; 92mg cal­cium; 885mg sodium

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