Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 30 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Americas Best Loved Community Recipe Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997
