|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Crescent Three-Cheese Calzone |
|
Serves: 8 Print this RecipeIrene McEwen - Phoenix, Arizona Bake-Off® Contest 32, 1986 Serve these hand-held pizzas with a mixed green salad for a satisfying meal. 2 eggs 1 (15-ounce) container (1 3/4 cups) ricotta cheese 1/2 cup (2 oz.) shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon salt, if desired 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 1 garlic clove, minced or 1/8 teaspoon instant minced garlic 2 (8-ounce) cans refrigerated crescent rolls SAUCE 2 (8-ounce) cans tomato sauce with mushrooms* 2 to 4 tablespoons red wine, if desired 1/4 teaspoon dried basil leaves 1/4 teaspoon dried oregano leaves Heat oven to 375°F. In large bowl, beat eggs slightly. Add cheeses, salt, 1/2 teaspoon basil, 1/2 teaspoon oregano, pepper and garlic; blend well. Separate dough into 8 rectangles; firmly press perforations to seal. Press or roll out each to 7 x 5-inch rectangle. Spoon scant 1/3 cup cheese mixture onto half of each rectangle to within 1 inch of edges. Fold dough in half over filling; firmly pinch edges to seal. Place on ungreased cookie sheet. With sharp knife, cut 3 slits in top of each filled rectangle. Bake at 375°F. for 14 to 17 minutes or until deep golden brown. In small saucepan, combine all sauce ingredients; bring to a boil. Reduce heat; simmer uncovered 15 minutes to blend flavors. Spoon over each serving. TIPS: *One (8-oz.) can tomato sauce and 1 (2.5-oz.) jar sliced mushrooms, drained, can be substituted for the tomato sauce with mushrooms. To reheat, wrap loosely in foil; heat at 375°F. for 15 to 20 minutes or until warm. Nutrition Per Serving: Calories 350; Protein 15g; Carbohydrate 30g; Fat 19g; Sodium 1030mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Creamy Chicken Vegetable Chowder Sherried Mushroom Bisque Harvest-Fresh Spinach Soup Corn and Pumpkin Soup with Jalapeño Pesto Garlic Chicken Provençal Soup Creole Gumbo Great Northern Bean Stew Italian Spinach Dumpling Stew Italian Pasta Sausage Soup Vegetable Bean Soup Mexicana Mexican Vegetable Soup White Chili with Salsa Verde Zesty Chicken Vegetable Bisque Caribbean Chili Spicy Meatball Soup Southwest Tortellini Chowder Cheese-Steak Crescent Braid Crescent Chick-Be-Quicks Crescent Cristo Sandwich Loaf Crescent Samosa Sandwiches Crescent Three-Cheese Calzone Chicken and Cheese Crescent Chimichangas Crescent Oriental Egg Rolls Broccoli Ham and Swiss Rolls Chicken Salad Focaccia Sandwiches Biscuit Mini Focaccia Chinese Roast Pork Buns Ham and Swiss Crescent Braid Puffy Chiles Rellenos Poppin Fresh Barbecups Spicy Meat Pies with Yogurt Sauce Tex-Mex Biscuit Sandwiches Chicken and Black Bean Tostizzas Ham and Cheese Biscuit Pockets Reuben-in-the-Round Crescents Sweet 'n Sour Chicken Wraps Savory Crescent Chicken Squares Rosemary Chicken and Brie en Croute Spinach and Cheese Bruschetta Italian Spinach Torta Sicilian Mushroom Flatbread Italian Biscuit Flatbread Tuna Cheese Flips Mushroom Phyllo Tarts Tomato-Topped Onion Bread Wedges Savory Salmon-Filled Crescents Ham and Cheese Crescent Snacks Tex-Mex Appetizer Tart Pesto Crescent Twists with Feta Spread White Chili: Salsa Verde 01: Soups, Sandwiches and Snacks |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
