An exotic recipe for calzones!

Many prefer the flavor of Kalamata olives to that of other varieties. They’re notable for their sweetness, richness of flavor, and their unusual appearance. Depending on your location, it may be difficult to find these delicacies. If they these olves not available in the local grocery store, try the specialty markets which usually offer an olive bar, though it not uncommon to find kalamata olives in jars and perhaps even cans. Then you can stockpile them, and sample other varieties as desired.

Olive oil is regarded as one of the world’s finest oils, as it contains the essential fats that are good for you that people strive to integrate into their diets. Any type of olive functions as a delightful addition to salads if your goal is to add monounsaturated fat to your diet.

A standard element of the Mediterranean diet, Kalamata olives are comprised of vitamins A and E, polyphenols and flavonoids, which safeguard the body from free radicals, ease inflammation, enhance the immune system and boost heart health. Vitamin A helps combat cancer and retains healthy eyesight. Minerals include iron copper, calcium, and magnesium, which are essential for bone strength and clear skin. The high fiber content aids in digestion. Five Kalamata olives contain a mere 25 calories. The high salt content in Kalamata olives, however, is reason to be cautious of over-indulging.

Ingredients:

2 Packages pizza dough

1 Cup white-meat turkey, chopped

1/2 Cup of ricotta cheese

1/2 Cup crumbled feta cheese

6 Cloves minced garlic

3/4 Cup chopped spinach

1/4 Cup sliced spring onions, chopped

1/4 Cup pitted and chopped kalamata olives

1/4 Cup marinated artichoke hearts, quartered

1/4 Cup chopped yellow bell peppers

1/4 Cup chopped, fresh Roma tomatoes, chopped

1/2 Cup fresh pesto

Sea salt and pepper

1 Cup whole wheat flour

1 Beaten Egg

1/2 Cup grated parmesan cheese

Directions:

Preheat oven to 375°.
Coat a baking sheet with non-stick spray, and then dust the pan with 1/4 cup of whole wheat flour. Remove the dough from package, unroll and lay flat atop the flour. Sprinkle the nearest side with another 1/4 cup of flour. Repeat process with remaining dough.
In a bowl, combine the cheeses, garlic, spinach and spring onions. Season with salt and pepper. Divide mixture in half and place one of the halves in the center of the dough. Repeat.
Distribute the remaining ingredients (except egg and pesto) evenly over the cheese mixture on both calzones. Generously season with salt and pepper.
Seal the calzone with or fork or your fingers, making sure the corners are secure. Brush the beaten egg over the dough to give it a glossy look.
Make a few slit on the side of the calzone to allow steam to escape.
Arrange calzones on an aluminum foil-lined baking sheet.
Bake for about 20 minutes or until golden. .
Remove from oven and generously drizzle pesto over each calzone and sprinkle with Parmesan.  Serve immediately.

Yields 4 servings