3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 pound loaf frozen bread dough, thawed
1 1/2 ounces thinly sliced pepperoni, cut in half
2 tablespoons milk
1 cup tomato sauce
1 teaspoon dried Italian seasoning
Steps
1. Preheat the oven to 375c. Grease 2 baking sheets and set aside.
2. In a small bowl, stir together the ricotta cheese and Parmesan cheese.
3. On a lightly floured surface, with a lightly floured rolling pin, roll the dough to slightly less than a 1/4-inch thickness.
4. With a 2 1/2-inch round cutter or drinking glass, cut out circles of the dough.
5. 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.
6. 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 375c oven for 15 to 20 minutes or until golden.
7. Meanwhile, in a small saucepan, combine the tomato sauce and the Italian seasoning. Heat to boiling; reduce heat and simmer, covered, for 15 minutes.
8. Remove the calzones from the baking sheets. Serve immediately with the tomato sauce for dipping.
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