Recipe courtesy of Canadian Pulse Industry
Red Split Lentil
prepared pizza dough (or enough for 1 large pizza)
can lentils, rinsed and drained
sundried tomatoes (dry, not in oil)
medium onion, chopped
pepperoni slices, cut in half
sliced black olives
shredded light mozzarella
Preheat oven to 350˚F (180˚C).
Divide pizza dough into 8 equal parts, cover and let rest for 10 minutes. Using a rolling pin, roll each dough ball into 6 - 8 inch (15 – 20 cm) circles.
In a medium bowl, combine lentils, sundried tomatoes, onion, pepperoni, black olives, and pizza sauce. Put ¹⁄³ cup (75 mL) of lentil mixture into centre of dough and top with 1/4 cup (60 mL) cheese.
Fold over dough to enclose lentil and cheese mixture. Pinch dough together where you see any openings.
Line baking pan with parchment paper and place calzones 2 inches (5 cm) apart. Pierce tops with fork and lightly coat tops with egg white. Bake for 35 minutes or until golden brown. Serve warm.