|Olive oil/Vegetable oil||2 1⁄2 Teaspoon|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Finely chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Plum tomatoes||4 Large, blanched, peeled, seeded and chopped|
|Finely chopped fresh basil||1 Tablespoon|
|Finely chopped fresh italian flat leaf parsley||1 Tablespoon|
|Part skim ricotta cheese||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Oregano leaves||1⁄3 Teaspoon|
|Refrigerated buttermilk flaky biscuits||10 Ounce (10 Pieces, 1 Ounce Each, Ready To Bake)|
1.Preheat the oven to 400 degrees F.
2.In a 9 inch non stick skillet, pour some oil and heat it. Add in onion, garlic, pepper, and stir cook over medium-high heat for about 3 minutes until onion softens.
3.Now, add in tomatoes, parsley, basil and stir cook for about 2 minutes until moisture evaporates.
4.Let cool and then add in oregano and cheese.
5.Roll each of the biscuit between the wax papers into circles of 5 inch.
6.Spoon cheese mixture onto the center of each biscuti and fold each biscuit in half to enclose the filling.
7.Press biscuit edges with fork tines to seal.
8. Take non stick baking sheets and arrange the calzomes on them. Bake for 10 minutes until golden in color.