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Title: Mini Calzones
Categories: Sanwich
Yield: 30 Servings
| 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 |
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.
Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997
Recipe by: Better Homes & Garden America's Best Loved Community Recipe
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