Name: Mini Calzones
Ingredients: 3/4 c Ricotta cheese; 1/4 c Grated Parmesan cheese; 1 lb Loaf frozen bread dough; thawed; 1 1/2 oz Thinly sliced pepperoni; cut in half; 2 tb Milk; 1 c Tomato sauce; 1 ts Dried Italian seasoning

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John Owen

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Sandwiches	30	Servings

INGREDIENTS

3/4	c	Ricotta cheese
1/4	c	Grated Parmesan cheese
1	lb	Loaf frozen bread dough; thawed
1 1/2	oz	Thinly sliced pepperoni; cut in half
2	tb	Milk
1	c	Tomato sauce
1	ts	Dried Italian seasoning

INSTRUCTIONS

Preheat the oven to 375. Grease 2 baking sheets and set aside.
In a small bowl, stir togehter the ricotta cheese and Parmesan cheese.
On a lightly floured surface, with a lightly floured rolling pin, roll the
dough to slightly less than a 1/4" thickness.
With a 2 1/2 inch round cutter or drinking glass, cut the circles of the
dough.
Place a generous teaspoon of the ricotta mixture and 1/2 slice of pepperoni
on half of each circle of the dough. Fold the circles in half and seal the
edges by pressing with the tines of a fork.
Place the filled calzones on the prepared baking sheets. Prick the tops
with a fork to allow steam to escape. Brush the tops with the milk. Bake in
the 375 oven for 15 to 20 minutes or until goldent.
Meanwhile, in a small saucepan, combine the tomato sauce and the Italian
seasoning. Heat to boiling; reduce heat and simmer, covered for 15 minutes.
Remove the calzones from the baking sheets. Serve immediately with the
tomato sauce for dipping.
Recipe by: Better Homes & Garden America's Best Loved Community Recipe
Posted to MC-Recipe Digest V1 #840 by [email protected] on Oct 12, 1997

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