| 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 L979@aol.com on Oct 12, 1997
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