Big bird calzones

1 servings

Ingredients

Quantity Ingredient
1 cup Part skim ricotta cheese
1 pack (10oz) frozen spinach, thawed and squeezed dry
2 eaches Firm tomatoes, seeded and didced
1 small Can roasted red peppers, drained and thinly sliced (1/4 cup)
¼ cup Grated parmesan cheese, or to taste
2 tablespoons Onion flakes
2 teaspoons Italian seasoning
2 teaspoons Chicken boullion
1 teaspoon Garlic flakes
½ teaspoon Black pepper
dash Nutmeg
3 cups Diced cooked turkey or chicken breast meat
1 pounds Frozen bread dough, thawed
Yolk of large egg

Directions

TOTAL TIME: 29 MINUTES, COOK

Drain ricotta in a sieve while you prepare the remaining ingredients.

In a bowl, combine the spinach, cheeses, spices and turkey or chicken. Set aside for flavours to blend. Cut the bread dough into 4 equal pieces. Roll each piece into an 8 inch round. Place ¼ of the meat mixture onto bread round (in center). Brush the edges light with water. Fold one side of each round over the filling to form a turnover. Press the edges with a fork to seal. Arrange on ungreased cookie sheet, brush beaten egg yolk over calzone and then bake at 425F for about 15 minutes or until puffed and golden in colour.

Origin: Adapted from Watkins Jiffy Dinner Cookbook. Shared by: Sharon Stevens, May/95.

Submitted By SHARON STEVENS On 05-16-95

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