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Ingredients

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Directions

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  • Let dough stand at room temperature 15 minutes. Preheat oven to 375 degrees F. Sprinkle a large baking sheet with cornmeal; set aside.

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  • On lightly floured surface roll dough to 15x12-inch oval. If dough is difficult to roll, let it rest a few minutes once or twice during rolling. Transfer to prepared baking sheet. Lightly brush dough with olive oil; sprinkle with oregano.

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  • Spread the 2 cups of Bolognese sauce on half the dough to within 2-1/2 inches of edges. Top with Gouda cheese. Fold dough over filling; press edges together. Seal edges by pressing with tines of a fork. With sharp knife, cut several holes in top crust. Brush top with olive oil. Sprinkle with Parmesan cheese.

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  • Bake 35 to 40 minutes or until golden and crisp. Sprinkle oregano and crushed red pepper. Cool on wire rack 10 minutes before cutting. Heat the 1 cup of Bolognese sauce in microwave on 100 percent power (high) for 1 to 2 minutes or until heated through. Pass for dipping. Makes 4 servings.

Nutrition Facts

684 calories; 32 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 11 g monounsaturated fat; 92 mg cholesterol; 1216 mg sodium. 446 mg potassium; 64 g carbohydrates; 4 g fiber; 7 g sugar; 33 g protein; 2284 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 525 mg calcium; 21 mg iron;

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