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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) container ricotta cheese |
1 cup (4 ounces) shredded provolone cheese |
1 cup (4 ounces) shredded parmesan cheese |
1/2 cup chopped fresh basil |
2 garlic cloves, pressed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 (10.2-ounce) cans refrigerated jumbo biscuits |
1 large egg |
1 tablespoon water |
1 (14 1/2-ounce) can diced tomatoes, drained |
Directions:
1. Stir together first 7 ingredients. Split biscuits in half; roll each half into a 4-inch circle on a lightly floured surface.
2. Whisk together egg and 1 tablespoon water in a small bowl until blended.
3. Spoon ricotta mixture evenly onto each circle, leaving a 1-inch border. Top evenly with tomato. Brush edges lightly with water. Fold dough over filling. Press edges with a fork to seal; prick tops. Brush calzones with egg mixture. Place on lightly greased baking sheets.
4. Bake at 450° for 6 to 8 minutes or until golden brown. (Do not overbake.) Serve immediately.
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