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Big Bird Calzones

1 c Part skim ricotta cheese
1 pk (10oz) frozen spinach, thawed and squeezed dry
2 ea Firm tomatoes, seeded and didced
1 sm Can roasted red peppers, drained and thinly sliced (1/4 cup)
1/4 c Grated parmesan cheese, or to taste
2 tb Onion flakes
2 ts Italian seasoning
2 ts Chicken boullion
1 ts Garlic flakes
1/2 ts Black pepper
ds Nutmeg
3 c Diced cooked turkey or chicken breast meat
1 lb Frozen bread dough, thawed
Yolk of large egg


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 1/4 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.


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