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Whole Wheat Ratatouille Calzone- Part 2

Categories:
italian, vegetables, brunches & entertaining, light meals, pizza

WHOLE WHEAT CALZONE DOUGH
1 Package active dry yeast
3/4 Cup warm water (105 to 115 degrees)
1 Tablespoon sugar
3/4 Teaspoon salt
1 Tablespoon olive or vegetable oil
1 3/4 to
2 1/4 Cups whole wheat flour
WHOLE WHEAT CALZONE DOUGH

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Cover with bowl and let rest 5 minutes.




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NOTES : difficult

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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