This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Meatball Calzones
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- #90971
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup part-skim ricotta cheese
1 cup shredded Italian-blend cheese
1 can (13.8 ounce size) refrigerated pizza dough
1/2 cup tomato sauce, plus extra for dipping
16 frozen cooked meatballs (1-inch size), halved
directions
Preheat the oven to 425 degrees F.
In a bowl, combine ricotta and shredded cheese and set aside.
Unroll dough on a lightly oiled 10-by-15-inch or 11-by-17-inch baking sheet. Starting at the center, press out dough with your hands to cover the sheet. Cut in half lengthwise and widthwise to create four rectangles.
Spoon 1 tablespoon tomato sauce on half of each rectangle to within 1 inch of the crusts' edges. Divide cheese mixture evenly on top and smooth. Top each rectangle with 8 meatball halves and 1 tablespoon sauce. Fold dough over filling. Press edges securely and pinch to seal.
Lightly prick tops with fork. Separate calzones slightly if needed. Bake for 12-16 minutes, or until golden brown.
Recipe Source: "The 5:30 Challenge Cookbook"
added by
cookin_ladies
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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