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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This is a quuick and easy two-bite version of the cheese and pepperoni calazone Ingredients:
1 cup ricotta cheese |
1/2 cup shredded mozarella cheese |
1/4 cup grated parmesan cheese |
1 package (10 ounces) large flaky refrigerator bisquits |
20 very thin slices pepperoni ( half of a 3 1/2 ounce package) |
Directions:
1. Combine ricotta, mozzarella and Parmesan cheeses in a bowl Preheat oven to 350 degrees.
2. Halve each biscuit horizontally, forming 20 thin biscuits. Gently shape one piece of dough into an oval about 2 1/2 x 4 inches. Place a slice of pepperoni slightly off center of dough. Top with about 1 level tablespoonof cheese mixture. Moisten edges; fold dough over to enclose filling, pinching deges carefully to seal. Transfer to a lightly greased cookie sheet and repeat withthe remaining dough, pepperoni and filling.
3. Bake in a preheated oven 350 degree oven for 20 minutes. Serve warm
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