Calzone Rolls
List of Ingredients
3 sun dried tomatoes (not packed in oil), chopped
1 cup part-skim-milk ricotta cheese
1 cup shredded reduced-fat mozzarella cheese
1/4 cup finely chopped prosciutto
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
2 tubes (10 ounces) refrigerated pizza dough
Recipe
Cover tomatoes with boiling water in small bowl. Let stand until softened, about 10 minutes; drain.
Heat oven to 425 Degrees F. Lightly grease 2 baking sheets.
Combine tomtatoes in medium-size bowl with cheeses, proscuitto, and pepper.
Open dough tubes; set dough aside. With floured rolling pin, on lightly flured surface, gently roll 1 tube of pizza dough into 11 x 11 inch square. Cut into 4 equal smaller squares. Divide ricotta filling in half. Spread one-quarter of half the filling diagonally across each piece, leaving 1/2-inch border at each end. Fold half of dough over filling; press edges to seal, using tines of fork dipped in flour. Cut small slit in top of each calzone. Carefully transfer to prepared baking sheets. Reshape calzones in necessary.
Repeat with remaining ricotta filling and remaining tube of pizza dough, making 4 more calzones.
Bakes until nicely browned, about 15 minutes. Let stand 0 minutes before serving.
Family Circle Joy of Cooking 1998
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