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Mini Calzones

Ingredients
  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)
Directions

GETTING READY
1.Preheat the oven to 400 degrees F.

MAKING
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.

SERVING
9.Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Everyday
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
5

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