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big bird calzones

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Part skim ricotta cheese

  2. 1 pack (10oz) frozen spinach, thawed and squeezed dry

  3. 2 eaches Firm tomatoes, seeded and didced

  4. 1 small Can roasted red peppers, drained and thinly sliced (1/4 cup)

  5. 1/4 cup Grated parmesan cheese, or to taste

  6. 2 tablespoons Onion flakes

  7. 2 teaspoons Italian seasoning

  8. 2 teaspoons Chicken boullion

  9. 1 teaspoon Garlic flakes

  10. 1/2 teaspoon Black pepper

  11. dash Nutmeg

  12. 3 cups Diced cooked turkey or chicken breast meat

  13. 1 pounds Frozen bread dough, thawed

  14. Yolk of large egg

Instructions Jump to Ingredients ↑

  1. 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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