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Steps
1
Heat oven to 425°. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
2
Stir in broccoli, thyme and garlic salt. Add water. Cook uncovered 5 minutes or until liquid has evaporated. Stir in olives; remove from heat. Mix egg, cheeses and pepper.
3
Press each can of dough into 11-inch square; cut each into 4 squares. Spread 1 1/2 tablespoons cheese mixture on each square to within 1 inch of edge. Top each with a rounded 1/4 cup broccoli mixture. Fold squares diagonally in half; pinch
edges.
4
Bake on ungreased cookie sheet 15 minutes or until golden brown.
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Tightly wrap calzones and freeze for up to 2 months. About 25 minutes before serving, heat oven to 350º. Place calzones on greased cookie sheet. Bake uncovered about 15 minutes or until heated through.
Dip these calzones into about 2 cups warmed spaghetti sauce, if you aren't eating them on the run.
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Nutrition Facts
Serving Size:1 Serving
Calories
265
Calories from Fat
70
Total Fat
8g
Saturated Fat
3g
Cholesterol
40mg
Sodium
610mg
Total Carbohydrate
39g
Dietary Fiber
3g
Protein
12g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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