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Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 30 | ||
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Calories: 71 | ||
Calories from Fat: 16 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 439.9mg | 15 % | |
Potassium 217mg | 6 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.9g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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